"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


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This recipe for CASSEROLE ~ TACO SQUARES, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


8 oz. pkg. Pepperidge Farm cornbread stuffing mix
14 oz. can cream style corn
1 c. water (divided)
1 1/2 lb. ground sirloin
1/2 c. onion, chopped
15 oz. can black beans, drained
2/3 c. salsa
1 envelope taco seasoning
8 oz. Mexican cheese, shredded


Preheat oven to 375.

Combine stuffing mix, corn and 1/2 cup water; stir well. Press mixture (like crust) into a 9 x 13 inch baking dish coated with cooking spray. Bake at 375 for 8-10 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 cup water, salsa, beans, and taco seasoning; stir well. Spoon meat mixture over stuffing crust. Top with cheese.

Cover and bake at 375 for 15-20 minutes or until cheese is bubbly. Cut into squares. Serve with additional salsa. Top with taco bar items: sour cream, black olives, shredded lettuce and cheddar cheese, etc.




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