Monday Recipe
Taco Casserole
Tacos without blowing up the kitchen, what’s wrong with that?
You’ll Need:
1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup salsa of choice
2 cups coarsely broken tortilla chips
3/4 cup sour cream
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Whole tortilla chips, shredded lettuce and additional salsa, if desired
You’ll Do:
1) Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2) In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
3) Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.
And guacamole. Hat tip to Betty Crocker for the inspiration.
Category: Cooking
Nice. This would make a good camp meal!
For those who like to cook under pressure….
Instant Pot Taco Casserole
Ingredients
1 lb ground beef
2 tbsp olive oil
1/2 onion diced
1.5 tsp seasoned salt I use Lawry’s (if using 1 taco seasoning packet then skip these seasonings and just add that)
1.5 garlic salt
1-2 tsp chili powder depending on spice level
14.5 diced tomatoes petite diced is best
8 oz tomato sauce
1 3/4 c beef broth
2 c noodles small, we used rotini
1.5-2 c cheese Mexican blend shredded is best
1/2 c sour cream optional
Instructions
Put your Instant Pot on saute and add your olive oil, ground beef, spices (or taco seasoning packet) and diced onions. Brown meat until pink is gone. Turn pressure cooker off. Can drain if you desire, or not.
Pour in tomato sauce, diced tomatoes, and beef broth, do not stir.
Pour in uncooked noodles and gently press down so they are submerged into the liquid, do not stir.
Put lid on Instant Pot and close steam valve.
Set to pressure high for 3 minutes.
Do a quick release.
Sprinkle 1.5 c cheese on top and put lid back on to warm cheese and allow to melt for at least 5 minutes, 10 is better to allow sauce to thicken as well.
Serve with a dollop of sour cream on top or put 1/2 c. sour cream into pot and stir for a creamy taco casserole style meal! Will thicken more upon standing.
source: https://temeculablogs.com/instant-pot-taco-casserole/
Hmmm…Just so happen to have some sho’ nuff lean grounded beef beast in the freezerator. 96% that I snagged at the K Roger the other day @ $4.49 a pound. And would you loookie heeere. There’s a taco fixin’s kit with shells in the pantry. Hmmm
A frosty bottle or 12 of Yuengling would go real well with this too.
Tanks Matey…Let’s eat!
We do enchilada casserole. Similar ingredients (sub ground game meat), and use corn tortillas instead of chips. dip tortillas in enchilada sauce, and arrange to cover bottom of baking dish, spoon in other ingredients, repeat. Turns out kinda like a lasagna…
I think I can live with this….
AW1Ed, I have a great simple Mexican meal idea for you and all of the other fellow dickweeds & weedettes which I am going to use tonight as a matter of fact.
You’ll Need:
1) A vehicle (preferably in running condition)
2) Wallet (with cash)
3) Local Mexican restaurant to drive to
Mix all three ingredients well and have a full tummy. WAA LAA!! (grin)
Followed your recipe Friday for lunch. An absolutely delicious veggie quesadilla. Sounds so ordinary. But it is not. Big hunks of perfectly sautéed veg, gooey cheese, large side of guac. With a handful of crisp lettuce and red, ripe tomato slices. Great stuff. Yum. Stuffed so full it must be eaten with a fork!
Been missing this particular restaurant. Hadn’t been in about a year. It was terrific to do so.
Eating out is hit or miss around here. Most of my favorite restaurants are at least doing take-out with a few operating almost normally.
Meanwhile. this does sound like a great recipe for a winter day.