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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Easy Taco Bake Recipe

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This recipe for Easy Taco Bake is from The Smith Family Cookbook Project, 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:  
2 cans (15 oz each) chili, no beans
1 pkg. (10 oz.) frozen corn (not thawed or drained)
1 can diced tomatoes and green chilies, drained
1/2 lb. (8 oz.) Velveeta cheese, cut up
6 oz. tortilla chips (about 7 cups) coarsely crushed
Directions:
Directions:
Preheat oven to 425. Spray 2 quart baking dish with cooking spray, set aside. Combine chili, corn, tomatoes and velveeta.

Layer one third of the chili mixture in prepared baking dish; top with half of the chips. Repeat layers. Cover with remaining chili mixture.

Bake 30 minutes or until Velveeta is completely melted and mixture is hot and bubbly. Garnish with torn lettuce, chopped tomatoes and sour cream if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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