#1433 - Taco Casserole

(by Shirley McNevich)

1 - 14oz. box Kraft Deluxe macaroni and cheese dinner
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 envelope taco seasoning mix
3/4 cup Breakstone's sour cream
1 bag shredded cheddar cheese
1 cup mild, medium or hot chunky salsa
crushed Doritos for topping

Prepare mac and cheese dinner according to box directions. In a skillet over medium heat add ground chuck, salt, pepper and onion--cook until meat is browned. Add taco seasoning (as little or as much as you like) to the meat mixture--stir and taste. If not spicy enough, add more taco seasoning. Add sour cream to the mac and cheese mixture--stir. Grease an 8" square baking dish. Make layers of mac and cheese mixture, then meat, then shredded cheese--keep layering so you end up with mac and cheese layer on top. Spread the salsa on top of the mac and cheese layer, sprinkle crushed Doritos on top of the salsa, and top with more shredded cheese. Bake uncovered at 400 degrees for 20 minutes or until hot.

#397 - Taco Salad

(by Shirley McNevich)

1 lb. ground beef
1 medium onion, coarsely chopped
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. crushed red pepper - optional
1 head lettuce
2 chopped tomatoes
2 chopped ripe avocados
2 cups shredded Monterey Jack or Mozzarella cheese
1 - 12oz. bag Doritos tortilla chips, slightly crushed

Brown the ground beef in a skillet and drain. Stir in the chili powder, cumin, salt, pepper, and red pepper. Remove the skillet from the heat and stir in the onions. Set aside. Tear lettuce into pieces and place in a large serving bowl. Add the tomatoes, avocados, and cheese. Pour the beef mixture in while still warm and toss. Add the slightly crushed tortilla chips and toss again. Serve at room temperature.