Taco Casserole
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup water
- 1⁄2 cup ortega thick & smooth medium taco sauce
- 4 ounces ortega diced green chilies
- 1 (2 1/4 ounce) can sliced ripe olives, drained,divided
- 1 package ortega taco seasoning mix
- 1 (4 1/2 ounce) package ortega taco shells, broken
- 2 cups shredded mild cheddar cheese, divided
- 1⁄4 cup chopped tomato (optional)
- 1⁄8 cup sliced green onion (optional)
- sour cream (optional)
directions
- PREHEAT oven to 375° F.
- COOK beef, onion and garlic until beef is browned; drain.
- Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix.
- Cook over low heat for 3 to 4 minutes.
- LAYER half of broken taco shells on bottom of greased 12 x 8-inch baking dish.
- Cover with half of meat sauce; sprinkle with 1 cup cheese.
- Repeat with remaining shells, meat sauce and cheese.
- Bake for 20 to 25 minutes or until bubbly and cheese is melted.
- Top with remaining olives, tomatoes and green onions.
- Garnish with sour cream.
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Reviews
-
Awesome dish! I left out the olives, but otherwise made it exactly as directed. We also used the leftover taco sauce to top the casserole, along with the onions, tomatoes, and sour cream. I think it would be good also with lettuce on top. DBF thought it would be good with red beans and/or corn mixed in with the meat. I didn't try it this way because I didn't have either of those ingredients, but I agree that sounds good. I will definitely be making this again. It is so easy and DBF ate 2/3 of the pan! Thanks so much Little Bee for finding this one!
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This is absolutely delicious! I live in the UK so had to make a few substitutions. I couldn't find canned chilies so I used fresh red birds-eye chilies (about 4) and regular large green spicy chilies (about 2). Instead of taco sauce I used "Discovery" brand Mexican sauce. I do think that next time I may make it without the taco shells and serve it with tortilla chips or warmed tortillas instead. A very spicy and tasty treat!
Tweaks
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This is absolutely delicious! I live in the UK so had to make a few substitutions. I couldn't find canned chilies so I used fresh red birds-eye chilies (about 4) and regular large green spicy chilies (about 2). Instead of taco sauce I used "Discovery" brand Mexican sauce. I do think that next time I may make it without the taco shells and serve it with tortilla chips or warmed tortillas instead. A very spicy and tasty treat!
RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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