Taco Casserole

Posted: November 13, 2010 in Casserole, Main dish, Mexican

 I love casseroles! They’re cheap and easy to put together–usually you already have the ingredients in your fridge or on your shelves–and are usually ready in less than an hour. This past week my roommate and I made a Taco Casserole, something I’ve wanted to try out for awhile. I made a similar taco bake back in 2005, but this time around was in an attempt to use up an overabundance of rice & beans that I had in the freezer. We made a double batch that has lasted the two of us all week. Why not give it a try? Directions below are for a single batch.

You will need:
*1 lb of ground meat
*1 packet of taco seasoning
*6-8 corn tortillas
*2 cups of rice & beans (eventually I’ll post my recipe for that, but it takes 4 hours to make, so in the meantime you can get away with cooking 1/2 cup of rice [which will end up being 1 cup] and 1 cup of canned black beans and then mixing the two foods together)
*2 cups of shredded cheese
*2 cups of salsa
Taco Casserole

To make:
*Preheat the oven to 350 degrees & coat a 13″ X 9″ casserole dish with non-stick spray, butter, or Crisco.
*Brown the ground meat & then add the taco seasoning, following the directions on the packet.
*Lay the tortillas on the bottom of the casserole dish so that they completely cover the bottom.
*Next, spread the rice & beans over top of the tortillas.
*After that, sprinkle 1 cup of cheese over the rice and beans.
*Next, add the prepared ground meat to the next layer.
*After that, spread the salsa on top of the ground meat.
*Finally, sprinkle the rest of the cheese to the top of the creation.

Cover the casserole dish with foil and put it in the oven for 25 minutes. Remove the foil and leave it in the oven for an additional 5-10 minutes, until the cheese is melted.

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Comments
  1. […] was going to make this, but it’s too hot in the house to use the oven. instead, I rummaged through the cabinets and […]

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