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Taco Casserole Recipe

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This recipe for Taco Casserole is from The Canes Cookbook II: Chef Surge Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Mild Old El Paso Seasoning
1 1b ground beef
1 cup Taco Bell Taco Sauce
½ chopped onion
1 can Mexican Stewed Tomatoes
1 lb extra Sharp cheddar cheese grated
1 can Tomato Sauce – optional
16 oz. Sour Cream (separated into 8 oz. each.
2 cans Red Kidney Beans – drained 2 Cans Refried Beans
1 pkg. Tortilla Chips (alternative Frito’s)
Directions:
Directions:
Brown ground beef and onions. Remove from pan; drain. In pan combine Stewed Tomatoes, Tomato Sauce, Taco Seasoning and Taco Sauce. Bring to a boil, simmer for 5 minutes. Combine ground beef, drained Kidney Beans, Refried Beans, 8 ounces of Sour cream and ½ of the cheese in baking dish. Pour tomato mixture from pan and stir with items in dish. Bake for 30 minutes at 300 degrees. Top with crushed tortilla chips. Sprinkle the remainder of the cheddar cheese over casserole and place it back in oven and cook for five minutes more or until cheese is melted.
Personal Notes:
Personal Notes:
When I eat it, I use the extra Sour Cream…Of course it is always to taste. Other brands of Taco Sauce, etc. can be used but I use these brands as they do not have MSG in it. This is a recipe I tried to recreate from dish I had eaten at a family reunion.

 

 

 

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