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    Beef Taco Casserole


    Source of Recipe


    www.cyber-kitchen.com

    List of Ingredients




    2 pounds hamburger
    2 small onions, chopped
    1 green pepper, chopped
    10 ounces can undiluted tomato soup
    10 ounces can undiluted cream of mushroom soup
    12 ounces evaporated milk
    14 ounces tomatoes, drained, cut up *
    picante sauce to taste
    chili powder to taste
    14 ounces tortilla chips
    8 ounces shredded cheddar cheese

    Recipe



    Preheat oven to 350° F. In a large skillet or Dutch oven brown hamburger, onion, and green pepper. Salt and pepper to taste. Drain. Add rest of ingredients. Simmer for 15 to 20 minutes. Crumble a 14 ounce package of tortilla chips (leave them in the unopened package, put a couple of small slits in the package to let the air out, and crush them with a rolling pin) and place in the bottom of a 9 x 13-inch greased casserole. Pour hamburger mixture over this and top with grated Cheddar cheese. Bake in a 350ºF oven for 25 to 30 minutes. Cool for about 15 minutes and cut into squares. Serve with shredded lettuce, diced tomatoes and extra cheese for topping. Top with taco sauce. Serve with extra tortilla chips.

    This casserole freezes well. After you have poured the hamburger mixture over the tortilla chips, wrap it in heavy duty foil and freeze it. Defrost in the refrigerator overnight, top with cheese, and follow the baking instructions.

    * Can use a can of Rotel tomatoes with green chilies instead of the canned tomatoes.

 

 

 

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