Fun Festive Taco Casserole
All the appeal of tacos with none of the mess, and a topping of nachos baked right on the casserole. It’s delish and a sneaky way to add a few veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Casseroles
- Method: oven, Stove
- Cuisine: Mexican or Southwestern
Ingredients
- 1 pound of ground beef, chicken or turkey
- 1 fifteen ounce can tomato sauce
- 1 package taco seasoning (substitute homemade; make sure it has a thickening agent like cornstarch, flour, arrowroot, etc.)
- 16 ounce can of pinto beans, drained and rinsed (substitute dried, already cooked, about 1 1/2 cups)
- 1 14 to 15 ounce can Mexican style or regular corn or equivalent amount of frozen
- enough tortilla chips to cover the top of the casserole
- 1 to 1 1/2 cups of shredded cheese, Cheddar, Colby, Jack, or something similar
- favorite taco toppings for garnish, optional
Instructions
Preheat oven to 400 degrees F.
Brown meat in large skillet over medium-high heat. Drain. Stir in seasoning mix, beans, tomato sauce and corn. Bring to a boil. Reduce heat to low, simmer five minutes.
Put into a 2-quart casserole, sprinkle with tortilla chips and cheese and bake 5 to 10 minutes until cheese is melted. Serve with all your favorite taco toppings, taco sauce, salsa, lettuce, tomatoes, sour cream, avocados, etc., if desired.
Nutrition: Per Serving (excluding unknown items): 539 Calories; 23g Fat (38.5% calories from fat); 31g Protein; 52g Carbohydrate; 14g Dietary Fiber; 77mg Cholesterol; 1063mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.
Notes
Double and freeze half if desired ; just add the topping after it’s thawed and heated through.
Find it online: https://frugalhausfrau.com/2012/04/18/taco-casserole/