June 18, 2018
Fresh Tomatoes, Main Dish, Casseroles,
Beef, Dairy, Vegetables, Appetizers, Mexican, Southwest, Easy/Beginner Cooking, Cinco de Mayo, Entertaining, Weeknight Meals, Oven Bake, Skillet, Stove Top, No Eggs more
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"This Taste of Home recipe credited to Rhonda McKee of Greensburg, Kansas gets you started w/the basics & then lets you add the finishing touches to suit your family preferences. While the "TOH basics" oven-cook for 15 min, you assemble your favorite taco salad toppings so they're ready to finish the casserole & be sent to the table. I read all of the nearly 40 reviews & many innovations were shared. Frito chips, the baked variety of low-salt tortilla chips & extra tortilla chips were used. A ton of tortilla chip flavors were mentioned. Black beans were subbed for the re-fried beans by some cooks. There are so many options that I chose to enter the "basics" as written & include a simple note to mention some of the salad options. Yield is 4 generous servings as a main-dish or 8 servings as a starter course. Just have fun w/the recipe & ENJOY!"
In a lrg skillet, cook beef, onion & green pepper over med heat until meat is no longer pink & drain well of any rendered fat. Stir in the taco seasoning & water. Cook & stir until thickened (about 3 min). Set aside.
Place crushed chips in a greased 8-in square baking dish. In a sml bowl, stir re-fried beans & spread loosely over the chips. Top w/the beef mixture & cheese.
Bake (uncovered) at 375°F for 15-20 min or until heated through & cheese is melted. Top w/taco salad ingredients of choice & serve w/sour cream, salsa or a salad dressing like Catalina.
SUGGESTED TOPPINGS: Chopped lettuce & tomatoes, sliced ripe olives, diced avocado, etc.
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Very good! Easy and good! I used a whole onion and a whole green pepper, chopped - no measuring and I think the ground beef was over a pound too. Good and easy! Thanks for sharing!