Tuesday, September 13, 2016

Taco Casserole

Taco Casserole
NOTE:  We really loved this one!  I baked it in my cast iron skillet and boy was it yummy!  It was a bit dry because I don't use canned items, so need to add a bit more liquid next time but was really good!

Prep Time
Total Time
12 servings

1 lb. lean ground beef
2 green onions, sliced
1 clove garlic, minced
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix  (I used my Taco Seasoning)
1 can (15.5 oz.) kidney beans, unrinsed
1 can (8 oz.) tomato sauce
1 can (4.5 oz.) chopped green chiles, undrained
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese


Heat oven to 350°F.
Cook and stir meat, onions, garlic and taco seasoning in large skillet sprayed with cooking spray on medium heat until meat is done, stirring frequently.
Remove from heat.
Drain beans, reserving 1/4 cup liquid; set beans aside. 
Add reserved bean liquid to meat mixture along with the tomato sauce and chilies; mix well.
Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. 
Repeat layers.
Bake 30 min. or until hot and bubbly. 
Sprinkle with cheese; bake 5 min. or until melted.

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