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    Shells-n-Cheese Taco Casserole


    Source of Recipe


    AN OLD FAMILY FAVORITE

    List of Ingredients




    Shells-n-Cheese Taco Casserole

    1-1/3 lbs. ground beef
    salt, pepper, garlic powder, chili powder and cumin to taste
    ½ onion, chopped
    1(1.25 oz.) packet taco seasoning mix
    1/3 cup picante sauce (Used salsa)
    2/3 cup water
    1(14 ½ oz.) can Del Monte stewed tomatoes, undrained
    1(12 oz.) box Velveeta Shells and Cheese
    3 cups shredded cheddar, or 4-blend Mexican cheese
    paprika
    1/2 tsp. oregano
    3 cups shredded lettuce
    additional shredded cheese
    1 cup sour cream
    chopped or sliced black olives
    chopped tomato
    jalapeno rings

    Recipe






    In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
    Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
    Fold shells and cheese mixture into beef mixture.
    Pour into greased casserole dish.
    I used a 1 ½ qt. glass baking dish just slightly smaller than my 13x9 one.
    Top evenly with shredded cheese.
    Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 tsp.
    Bake in 350º oven, uncovered for 20 minutes, or til hot .
    Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.

 

 

 


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