Taco Casserole With Three Variations

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Taco Casserole With Three Variationssource: 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.

Ingredients

1 bag tortilla chips

2 cans chili beans

1 large can chopped tomatoes

3 squirts hot sauce

2 cups shredded cheese

Directions

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.

Variations

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.

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