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Taco Casserole |
| 1 pound ground beef |
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| ½ cup chopped onion | |
| 1 8-ounce can tomato sauce | |
| 1/3 cup water | |
| 1 ¼ ounce envelope taco seasoning mix | |
| 2 eggs | |
| 1 cup milk | |
| 1 16-ounce can red kidney beans, drained | |
| 1 ½ cups shredded Monterey Jack cheese | |
| 10 taco or tostado shells, coarsely crushed | |
| (2 ½ cups) | |
| 1 cup shredded lettuce | |
| ½ cup shredded Monterey Jack cheese | |
| 1 small tomato, chopped | |
| ¼ cup sliced pitted ripe olives |
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In large skillet cook ground beef and the onion till beef is browned. Drain off excess fat. Stir tomato sauce, water, and taco seasoning mix into meat mixture; heat through. Remove from heat. Beat eggs; stir in milk. Add a small amount of the tomato sauce mixture to the egg mixture, stirring constantly. Return all to skillet. Stir in kidney beans, the 1 ½ cups Monterey Jack, and the crushed taco or tostada shells. Turn into a 12x7x2 inch baking dish. Bake in a 350o oven about 30 minutes. Top with lettuce, ½ cup cheese, tomato, and olives. Let stand 5 to 10 minutes before cutting into squares. Makes 6
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