Taco Casserole

From an early 70's Woman's Day. This is what my husband suggests whenever I ask what he wants for dinner. I use frozen corn; the wine can be left out-use water instead.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb ground beef
• 1  small onion, chopped
• 1  garlic clove, minced
• 1 (10 1/2ounce) can  consomme
• 1⁄2 cup white wine
• 1 (6 ounce) can tomato paste
• 1  tablespoon chili powder
• 1 1⁄2 teaspoons cumin
• 1⁄2 teaspoon salt
• 4  dashes Tabasco sauce
• 0.5 (9 ounce) bag tortilla chips
• 3⁄4 cup  grated cheddar cheese
• 2  cups  shredded lettuce
• 2  tomatoes, sliced
• 4  green onions, sliced

Directions

1. Oven at 350 degrees.
2. Brown the beef, chopped onion and the garlic in oil in a large skillet. Add the tomato paste and cook for a minute or two. Add the consommé, wine, chili powder, cumin and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 5 minutes. Add the corn. Mix well and pour into a 10”x7” baking dish. Stick the tortilla chips into the mixture. Bake for 20 to 25 minutes.
3. Top with the shredded cheese, lettuce, sliced tomatoes and green onion.
4. Serves 4.