"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Taco Casserole Recipe

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This recipe for Taco Casserole, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Hart
Added: Friday, September 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8oz. package cornbreak stuffing mix (such as
Pepperidge Farm)
1 14oz. can cream style corn
1 c water (divided)
Cooking spray
1 1/2 lb. ground sirloin
1/2 c. chopped onion
1 15oz. can of black beans, drained
2/3 c. salsa
1 envelope taco seasoning
1- 8oz. preshreded Mexican Cheese



.

Directions:
Directions:
Preheat oven to 375 degrees.

Combine stuffing mix, corn and 1/2 cup water; stir well. Press
mixture into a 13 x 9 inch baking dish coated with cooking
spray. Bake at 375 for 10 minutes. Remove from oven, set
aside.

Cook meat and onion in skillet over medium-high heat until
meat is browned, stirring to crumble. Drain well; return to pan.
Add remaining 1/2 c. water, salsa, beans, and taco
seasoning; stir well. Spoon meat mixture over stuffing
mixture. Top with cheese.

Cover and bake at 375 for 20 minutes or until cheese is
bubbly. Cut into squares. Yields 8 servings.

 

 

 

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