Source of Recipe
Freezes well, for once a month cooking
Recipe Link: http://bitsy'skitchen.com
4 or 5
crumbled taco shells or chips
1 1/2 lb. ground beef
1 medium onion, chopped finely
1 envelope Taco seasoning mix*
1 (4 ounce) can chopped green chilies (don't drain)
1 small can sliced black olives, drained
1 cup milk 1/2 cup Bisquick baking mix
1 cup shredded cheddar cheese
2 large tomatoes, chopped
Taco or picante sauce
Heat oven to 400° F. Liberally grease an 8"x12"
casserole dish (use non-stick spray.) Spread crumbled
taco shells in dish. Brown and crumble beef and onion
in a large frying pan. Drain and add taco seasoning
packet* and spread on top of the taco shells in dish,
evenly. Top with the chilies and the black olives.
Beat milk, eggs, and Bisquick until fairly smooth.
Pour evenly into the dish. Bake for 25 minutes. (If
freezing, see **notes below). Top with half of the
chopped tomatoes and 1 cup of the cheese. Bake another
8-10 minutes (until knife in center proves the center
is done). Serve a sliced portion with remaining
chopped tomatoes, lettuce, sour cream and picante
sauce. Serves 6 to 8.
*Or use 1 heaping Tbsp. Chili powder, mixed with 1
tsp. ground cumin powder , 1 tsp. garlic powder & 1/2
tsp. salt instead of the packaged taco seasoning mix.
** To freeze: after baking the 25 minutes (do not add
the cheese or tomatoes), cool and wrap ungarnished. To
use, thaw and reheat in 400° F. oven for about 15
minutes, add half of the cheese and tomatoes and bake
8 to 10 minutes or until heated through and cheese is
melted. Then serve garnished with the lettuce, chopped
tomatoes, sour cream, and salsa.