Corn Tortilla Taco Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Believe me, I've tried a lot of taco casseroles , but this one really hit the spot at a holiday ladies potluck luncheon. I was one of the many who asked for the recipe, received it and thought I'd pass it on to my zaar friends. She said it came from a California elementry school cookbook. Just great with a green salad and a glass of beer or wine! Ingredients:
1 1/4 ounces taco seasoning |
1 -1 1/2 lb ground beef |
1 (10 3/4 ounce) can cream of mushroom soup |
16 ounces tomato sauce |
8 ounces water |
12 small corn tortillas |
2 cups grated mexican cheese (4 different kinds) |
4 1/4 ounces diced black olives |
1 medium sized onion, chopped |
Directions:
1. Brown ground been and onion.
2. Add soup, sauce, water, olives and seasoning to meat.
3. Mix well in a 9x13 pan.
4. Cut 6 tortillas into small pieces (I stack and quarter) and lay in bottom of pan.
5. Pour 1/2 of mixture on top.
6. Add 1/2 of cheese.
7. Cut last 6 tortillas and place on top.
8. Add the last of the mixture and finish with remaining cheese.
9. Cover and bake at 350F for 1 hour.
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