TACO CASSEROLE

TACO CASSEROLE 

– Oh yes, that’s right. I made a Mexican lasagne for everyone using tortillas instead of pasta. It’s one of those easy weeknight recipes that the whole family gets excited about when they see it come out of the oven, all steamy, cheesy and gooey.

– I mean my family loves it, they love taco night. Thank goodness for that because we seriously eat some sort of tacos every other day.My fried tacos are always a hit.
In fact, I’ve been particularly interested in scrambled egg tacos lately. It’s the easiest dinner ever: Scramble a few eggs, pour them into a steaming omelette, top with cheddar cheese, and drizzle with some hot sauce. It’s probably the most perfect comfort food in the world and takes about 5 minutes to prepare.

INGREDIENTS

• 1 pound ground beef
• 1 package taco seasoning
• 1/4 cup water
• 1 can diced Ro*Tel tomatoes with chiles, drained
• 1 can nacho cheese soup
• 1/4 cup cream sour
• 1 cup shredded cheddar cheese
• 12 8-inch soft tortillas
• Guacamole, cilantro, sour cream topping, to taste

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 9×9 baking dish with nonstick spray.
Place the beef in a large skillet over medium heat, breaking up as it cooks. Drain the fat when it is well cooked. Add
taco seasoning and water to the pan and cook for 2 minutes.Pour the tomatoes, cheese soup, and sour cream into a medium bowl. Add the cooked meat.
Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
Repeat the layers, finishing with a layer of tortillas on top.Sprinkle the cheese on top.
Bake for 20 minutes or until hot and melted.
Serve sprinkled with chopped cilantro, guacamole and extra sour cream if desired.

Enjoy!

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