"The belly rules the mind."--Spanish Proverb

Taco Casserole Recipe

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This recipe for Taco Casserole, by , is from All My Children Gotta Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Cody
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bag (20) oz. frozen Ore-ida Country Inn hash brown potatoes, (it calls for cheesy but you can use the regular ones)
1 lb lean ground beef
1 cup chopped onions
1 (1.25 oz) envelope taco seasoning mix
1 (8 oz) can tomato sauce
1 (4 oz) can diced greens chilies, undrained
1 (15.5 oz) red beans
1 (7 oz) can whole kernel sweet corn (drained)
1 (2.25 oz) can black olives. sliced,drained.







Directions:
Directions:
Heat oven to 375. Cook ground beef and onions in a large skillet over medium heat, stirring until beef is no longer pink. Drain and return to skillet and simmer. Stir in seasoning mix, tomato sauce, and green chilies. Spoon half the mixture into a lightly greased 9x13 baking dish. Top with half the beans, corn, olives, and potatoes. Repeat layers. Bake for 45 minutes. Serve with desired toppings; salsa, sour cream, etc.

Number Of Servings:
Number Of Servings:
at least 6
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
This is so easy. It is one of those recipes you could add what ever you want. I am going to use a can of drained Rotel next time I make.
You can also use the regular hash browns and add about 1 cup of shredded cheddar cheese.

 

 

 

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