"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Taco Casserole Recipe

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This recipe for Taco Casserole, by , is from My Recipes, 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!

Hannah Hiti


1 lb ground beef
1 onion
1 tsp minced garlic
1/2 tsp pepper
1 can kidney beans, drained
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel
8 (6 inch) corn tortillas cut into quarters
16 oz cheddar cheese

Cook first four ingredients in a large skillet. Drain and return to skillet.
Stir in beans, cream of chicken, cream of mushroom,and Rotel
Layer half of the tortillas in the bottom of casserole dish. Top with half of the meat mixture
and half of the cheese. Repeat layers. Cover tightly with foil and freeze.
Defrost in fridge overnight or for 8 hours.
Bake, uncovered, for 45-55 minutes or until heated.




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