Taco Casserole
April 26, 2010 in Recipes
Ingredients
Casserole
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 bottle (8 ounces) Ortega Taco Sauce
- 3/4 cup water
- 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
- 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
- 1 package (12-count) Ortega Whole Grain Corn Taco Shells, broken, divided
- 2 cups (8 ounces) shredded cheddar cheese, divided
- Chopped tomatoes, chopped green bell pepper, sour cream
Preparation
- Preheat oven to 375°F. Grease 11 x 7-inch baking dish.
- Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.
- Stir in taco sauce, water, chiles and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.
- Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers with remaining ingredients.
- Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.
Serves
Makes 8 servings
