Silverado Taco Casserole
10 Ortega Taco Shells, coarsely broken
1 1/2 pounds ground beef
1 (1.25 ounce) package Ortega Taco Seasoning Mix
1/2 cup water
2 tablespoons dried minced onion
1 (8 ounce) can tomato sauce
2 cups grated Monterey Jack cheese
1 large tomato, cut in wedges
6 stuffed green olives, sliced
Ortega Taco Sauce
In lightly greased 1 1/2 quart casserole, place one-half taco chips. Set
aside. In 10 inch skillet, brown beef until crumbled. Drain. Add taco
seasoning mix and water. Simmer, uncovered, 10 minutes. Stir in onion and
tomato sauce. Spoon meat mixture over taco shells. Sprinkle with 1 1/2 cups
cheese. Place remaining taco chips over cheese. Sprinkle with remaining
cheese. Arrange tomato wedges and olives attractively on top. Bake in
preheated 350 degree oven 15 to 20 minutes, or until hot and bubbly. Serve
with Ortega Taco Sauce.
Makes 6 servings.
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