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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my modification of Leanne Ely's Easy Taco Casserole see ). I usually serve this on Euchre Club night - I double the recipe, putting it into one 9 x9 and one 9 x13 pan. The smaller portion stays home to feed the children, and the larger portion goes to Euchre Club. Ingredients:
1/2 lb ground beef |
2 cups grated cheddar cheese |
2 cups tortilla chips, crumbled |
2 tablespoons taco seasoning |
2 -3 teaspoons onion powder |
1 teaspoon chili powder |
1 teaspoon cumin |
1 teaspoon cayenne (optional) |
1 (8 ounce) can tomato sauce |
2 cups water |
1 (15 ounce) can black beans, rinsed and drained |
taco sauce, to taste |
sour cream (optional) |
tomato, diced (optional) |
cilantro (optional) |
black olives (optional) |
green onion (optional) |
jalapeno pepper (optional) |
green chili (optional) |
romaine lettuce (optional) |
baby spinach (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Brown and drain ground beef.
3. Add taco seasoning, onion powder, chili powder, cumin, cayenne, tomato sauce, water, and black beans.
4. Bring to a boil, cover, and simmer 10-15 minutes.
5. Fold in crushed chips and half of cheese.
6. Put into casserole dish, uncovered, and bake for approximately 30 minutes.
7. Spread or dab taco sauce over top, and sprinkle with remaining cheese.
8. Top with your favorite toppings, such as: sour cream, diced tomatoes, cilantro, black olives, green onions, jalapenos, green chilies, etc.
9. SERVING SUGGESTION: Serve with a romaine & spinach salad.
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