Tuesday, February 26, 2013

LAYERED TACO CASSEROLE

1 lb lean ground beef
1/2 cup diced onion
8-oz taco sauce
3/4 cup water
1 can (4-oz) diced green chilies
1 pkg1.25-oz) taco seasoning mix
12 whole-grain corn taco shells, broken up
2 cups shredded Mexican-Blend cheese
Toppings to suit your taste ie diced tomatoes, chopped bell pepper, sliced green onion, sliced ripe olives, sour cream, etc.

Preheat oven to 375 degrees.
Grease an 11 x 7-inch baking dish; set aside.

In a large skillet over medium heat, cook the ground beef and onion until the beef is no longer pink.  Stir occasionally during cooking to break up.  Drain in a colander and run hot water over beef; drain well.

Return beef to skillet and stir in taco sauce, water, green chilies, and taco seasoning mix; bring to a boil.  Reduce the heat to low and cook 3 to 4 minutes, stirring often.

Layer half the taco shell pieces on the bottom of the greased dish.  Cover with half the meat mixture; sprinkle half the cheese over the meat.  Repeat the layers with the other half of the ingredients.

Bake at 375 degrees for 20 to 25 minutes or until bubbly and the cheese has melted.

Serve with the toppings of your choice.


Yield: 8 servings

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