Taco Casserole ready for the table
Casseroles are a wonderful invention! My earliest recollection of casseroles revolves around potluck dinners at the church or school. When I was working and raising children, casseroles and the slow cooker saved me. I would mix up the casseroles the night before and refrigerate until I got home from work the following night. Throw the casserole in the oven and dinner is on its way.
The kids always liked this recipe (less the lettuce and salsa on their servings). What’s for dinner tonight…Taco Casserole coming up!
TACO CASSEROLE
1 pound group beef, booked and drained
1 can-15 oz. chili beans in sauce, undrained
1 can-8 oz. tomato sauce
2 tablespoons salsa
2 to 4 tsp chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions sliced (1/2 cup)
1 medium tomato, chopped
1 cup shredded Cheddar or Monterey Jack cheese
shredded lettuce and additional salsa if desired
Taco casserole ingredients
- Heat oven to 350 degrees.
- After browning/draining ground beef, stir in beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling, stirring occasionally.
- Place tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Taco Casserole ready for the oven
- Bake uncovered 20-30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and additional salsa.
