Tuesday, August 18, 2015

Taco Casserole

As I was rummaging through my refrigerator and freezer, I came across the makings for a simple but tasty casserole.  I had a few corn tortillas that were past their prime, some cheddar cheese, salsa, leftover taco meat and some red beans that I had cooked from scratch.  That's all I needed to put together a taco casserole.

Taco Casserole

  • 2 cups ground beef, browned (or leftover taco meat)
  • 2 cups cooked beans (pinto, red, black, white, or whatever you have on hand)
  • 6-8 corn tortillas
  • 2 cups shredded cheese
  • 1/2 cup salsa
  • Salt & pepper to taste
Preheat oven to 350 degrees. Cover bottom of a 8"x8" casserole dish with a thin layer of salsa. Cover that with a single layer of corn tortillas, tearing as necessary to fit. Add 1/2 the meat, beans and cheese, spreading it out evenly. Add another layer of tortillas, then meat, beans and cheese. Feel free to add more salsa on each layer if you like. It would also be good with cooked corn added to the layers if you have some. Cover with aluminum foil and bake for 30 minutes. Take foil off and bake for another 5-10 minutes until bubbly and starting to brown. Cut into squares and serve. It is good just as is, but adding any combination of chopped tomatoes, sour cream or feta cheese, shredded lettuce, chopped onions, or fresh chopped cilantro really takes it over the top.

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