"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Taco Casserole Recipe

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This recipe for Taco Casserole, by , is from Some of Marsha's Favorite 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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 (10 oz) can diced tomatoes and green chiles, undrained
8 (6-inch) corn tortillas, cut into quarters
16 oz. cheddar cheese, shredded or Velveeta cheese crumbles

Directions:
Directions:
1. Cook first four ingredients in a large skillet, until beef is no longer pink. Drain and return to skillet. Stir
in beans, cream of chicken soup, cream of mushroom soup, and diced tomatoes.
2. Layer half of tortillas in the bottom of your casserole dish. Top with half of the meat mixture and half
of the cheese. Repeat layers with the remainder of the ingredients. Cover tightly with aluminum foil
and freeze for up to two months.
3. When you're ready to eat, defrost in fridge overnight or for 8 hours. Bake, uncovered, for 45-55
minutes, or until thoroughly heated.

 

 

 

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