Taco Casserole

Submitted by: Betty White
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

5 or 6 medium size flour tortillas
1 cup [roughly crushed] corn or tortilla chips
3 cups mixed shredded cheese [1½ cup mozzarella, 1cup Monterey Jack, 1 cup old cheddar]
1 pound lean ground beef
1 med onion
1 large carrot
1 large celery stalk
1 small red pepper (optional)
½ cup olives (optional)
2 tbsp taco seasoning
½ cup water
4oz light sour cream
4oz salsa
TACO SEASONING
6 tsp chilli powder
5 tsp paprika
3 tsp ground cumin
3 tsp onion powder
3 tsp salt
2 tsp garlic powder
¼ tsp cayenne
Use 2 Tbsp + 1 tsp for 1(35g) package of bought mix
Mix 3 cheeses together holding back ½ cup mozzarella set aside. In a frying pan brown meat, onion, carrot & celery, add seasoning and water, cook till water has evaporated, stir in red pepper & olives just before turning off heat, drain fat. Brown tortillas in a heated fry pan on both sides(careful not to burn them). Set aside. Grease a 2.5 L round Pyrex dish (any oven safe dish the tortillas fit into without too much extra room around the side, but deep enough for all layers is great). Sprinkle ½ cup corn chips on the bottom of the dish and sprinkle with cheese. Layer tortilla, meat, cheese mix in that order till you run out of meat. For the top layer mix the remaining ½ cup corn chips with the ¼ cup reserved mozzarella sprinkle over the top tortilla (I donít use meat on the top layer but you can). Bake 350F for ½ hour. Cut into wedges and serve with salsa and sour cream.Pair it up with a salad and even the kids love it. I've been making this for years it sure beats the one in a box.

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