"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Taco Casserole, by Patty Bradshaw, is from Mom's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb ground beef 1 package taco mix 3/4 cup water 1 can refried beans 2 cups shredded lettuce 1/4 onion, chopped 1 cup shredded cheese (cheddar) Nacho flavored chips (Doritos) Chopped tomato Sliced olives Sour Cream
Brown meat, drain. Add taco mix and water. Grease 2 quart casserole. Layer beans, meat, onion, olives in that order. Bake at 350º for 30 to 40 minutes, until hot. Top with tomato, cheese, lettuce and chips (which have been slightly crushed). Top with sour cream.
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