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    Taco Casserole

    Source of Recipe

    bitsy's kitchen

    Recipe Introduction

    Freezes well, for once a month cooking

    Recipe Link: http://bitsy'

    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
    2 eggs
    1 cup shredded cheddar cheese
    2 large tomatoes, chopped
    Shredded lettuce
    Sour cream
    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.




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