Tuesday, June 21, 2016

Taco Casserole

I had chicken tacos on the menu for today but then Father's Day happened and I was left with some leftover ground beef so I needed to use that up.  I also had leftover lettuce and tomato that we used to dress our burgers.  I started nosing around my pantry and pulled out a can of black beans and some homemade salsa that I had put up last season.  I had about 1/2 package of taco shells, a can of green chiles and in the refrigerator I found some shredded Mexican blend cheese.


So what's a girl to do but to make a Taco Casserole? Now just on a side note.....it is hot here today.  I am lucky enough to have an oven in my basement and an oven in my grill.  I used the one outside today for this dinner.  If you are not that lucky save this recipe for day when you aren't going to die of heat prostration if you turn on the oven.


It only takes a half hour in the oven.  Just long enough to heat through the layers, melt the cheese and crisp the shells on top of the casserole.


This casserole will feed 3-4 people or 2 for dinner with leftovers for lunch the next day.  Garnish with lettuce and tomatoes and serve.  A dollop of sour cream would be nice too but I didn't have any.


You absolutely are going to want to try this!!!  It contains just the right amount of heat and is ready in less than an hour which makes it the perfect weeknight meal.  Serve this up with one of Frank's Fantastic Margaritas and you will cool right down and start your evening off right.

Taco Casserole

1 lb. ground beef (or meat of choice)
1/4 c. taco seasoning
3/4 c. water
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can green chiles
3/4 c. salsa
6 hard corn taco shells
1/2 c. shredded Mexican blend cheese
1 c. lettuce of your choice, in bite size pieces
1 large tomato, seeded and diced

Brown ground meat in a skillet over med heat.  Add taco seasoning and water.  Bring to a boil, stir in beans and cook until liquid is absorbed.  Crush up 3 of the taco shells and place in the bottom of an 8" casserole.  Place the meat and bean mixture on top of the crushed shells.  Combine the salsa and chiles and lay over the meat mixture.  Crush the remaining taco shells and combine with the shredded cheese.  Lay over the top.  Bake in a preheated 350* oven for 25-35minutes.  Garnish with Lettuce and Tomatoes.  Print Recipe



2 comments:

  1. This recipe is right up our alley. I don't mind turning my oven on in the summer! And I would love to have one of those Margaritas' Yummy!!

    ReplyDelete
    Replies
    1. I would love to serve you one Paula.

      Delete

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