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Taco Casserole Recipe

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This recipe for Taco Casserole, by , is from Feast & Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Wuollet


2 cans crescent rolls
1 can refried beans
1-pound lean ground beef, crumbled, fried and drained.
1 package dried taco seasoning mix
1 can sliced ripe olives (black) if desired
1 cup sour cream
1 egg
1-pound shredded cheddar cheese

Press both cans of crescent rolls into bottom and sides of 9x13 inch pan. Bake at 375 for 8-10 minutes or until crust feels dry, but not yet browned
Fry the ground beef till no longer pink. Drain grease. Stir the taco seasoning into beef mixture
Spread refried beans over crust
Spread beef mixture over beans
Spread black olives over beef
Combine the sour cream and egg together until smooth. Pour to cover the beef mixture
Add shredded cheese over top
Bake at 375 for 30 minutes or until cheese is bubbly and brown
Cool for 5 minutes. Serve with shredded lettuce and chopped tomatoes. Add your favorite taco, or picante sauce if desired.

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Personal Notes:
aunt jackie




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