"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

Quick Taco Casserole Recipe

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This recipe for Quick Taco Casserole, by , is from The Crary's Recipes for Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Meyer


6-10 oz. Fritos
1 lb. ground beef. Browned and drained.
8 oz. grated cheese
1 medium onion, diced
2 green peppers, diced
2 tomatoes, chopped
head lettuce, shredded
1 small jar taco sauce
1 medium can enchilada sauce
1 medium can tomato sauce

Heat the taco, enchilada, and tomato sauce together in a sauce pan.
Heat Fritos in 9x13 pan until crisp.
Sprinkle hamburger over Fritos, then of the cheese.
Then layer lettuce, tomatoes, peppers, and onions.
Pour heated sauce mixture over the top.
Sprinkle remainder of the cheese over the top.
Serve-optional sour cream.




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