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Taco Casserole Recipe

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This recipe for Taco Casserole, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Gifford, Group Leader, Employee/Labor Relations Consulting
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. ground turkey (not ground breast, just the regular)
1 (10 3/4 oz) can condensed mushroom soup
1 (4 oz) can green chiles
1 (7 oz) can green chile salsa
1 (2.25 oz) can sliced black olives
1/2 cup thinly sliced green onions
8 corn tortillas cut in 1/2 in. squares
2 cups each shredded jack and cheddar cheese

Directions:
Directions:
Brown turkey and drain. Place in a large mixing bowl. Then add the remainder of the ingredients except the cheese and tortillas. Mix well. Spray 13x9x2 in. pan with cooking spray. Sprinkle half of the cut tortillas in the bottom of the pan. Top with 1/2 of the meat mixture. Top with cheddar. Repeat, ending with the jack cheese. Cover and chill for as long as 24 hours. Bake uncovered at 350 for 30 minutes, or 45 minutes if chilled, or until cheese is bubbly and melted. Let stand about 5 minutes before serving.

Personal Notes:
Personal Notes:
I serve with Mexican style rice and usually steamed broccoli. Pinto beans would also be a nice side for this casserole.

 

 

 

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