Taco Casserole With Three Variations
source: Sonya Cheney
I love tacos, but because the shells are so expensive, I rarely make them more than once a year. That’s why I was so excited over yesterday’s Taco Casserole. Not only did it taste very similar to a taco, it also allowed for the addition of taco toppings.
BTW, the original idea for the recipe came from an old Taste of Home magazine, but I changed it in so many ways, it’s barely recognizable.
1 bag tortilla chips
2 cans chili beans
1 large can chopped tomatoes
3 squirts hot sauce
2 cups shredded cheese
Preheat the oven to 350 degrees. Crush enough tortilla chips to make an even bed on the bottom of a greased 9 x 12 pan. In a large bowl mix together the chili beans, tomatoes, and hot sauce. Pour the mixture into the 9 x 12 pan, cover with the shredded cheese, and bake uncovered for 30 – 40 minutes.
Top with sour cream, lettuce and/or salsa if you choose.
Taco Casserole Toppers: Other good choices for toppers are chopped onions, additional chopped tomatoes, green peppers, additional shredded cheese and black olives.
Taco Casserole with Corn: The original recipe suggested adding a can of drained corn to the mixture. I didn’t try it, but sounds good.
Taco Casserole with Extra Cheese: Mix an extra cup of shredded cheese to the tomato/bean mixture before spooning into the baking pan.