#2430 - Scratch Taco Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 1.25oz. envelope taco seasoning mix
3/4 cup water
1 - 16oz. can pinto beans (drained)
1 - 8oz. jar taco sauce
4 cups crushed tortilla chips
2 cups shredded cheddar cheese

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any fat. Add taco seasoning mix and water to the meat--stir/simmer uncovered for 20 minutes. In a bowl add drained pinto beans and taco sauce--stir. Grease a square baking dish with Pam. Layer 1/2 of the bean mixture on the bottom of the dish. Layer 1/2 of the meat mixture over the bean mixture. Spread 2 cups of crushed tortilla chips over the meat mixture. Spread 1 cup of the shredded cheese over the crushed tortilla chips. Spread the rest of the bean mixture over the tortilla chips. Spread the rest of the meat mixture over the top. Bake at 400 degrees for 25 minutes, remove from oven, sprinkle the rest of the crushed tortilla chips over the top and sprinkle the rest of the shredded cheese over the tortilla chips. Return to oven and bake until the cheese on top is melted.

#2153 - Ground Chuck Taco Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 envelope taco seasoning
1 - 8oz. jar taco sauce
1 - 8oz. Philadelphia cream cheese (softened)
1 bag shredded cheddar cheese
nacho chips for dipping

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Add taco seasoning and taco sauce--stir cook until hot, then remove from heat and cool until room temperature. When ready to serve, spread softened cream cheese in a single layer on a large serving plate. Spread half of the shredded cheese over the cream cheese. Spread meat mixture over shredded cheese. Spread remaining shredded cheese over meat mixture. Serve with nacho chips.

#1289 - Kidney Bean Taco Salad

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 envelope (1.25oz.) dry taco seasoning--any brand
1 large head iceberg lettuce (washed in cold water and broken into bite sized pieces)
3 chopped tomatoes
1 - 15oz. can kidney beans (drained)
1 - 16oz. bag tortilla chips (broken into bite sized pieces)
1 - 8oz. jar Ortega taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese OR 3 blend cheese
1 pint Breakstone's sour cream (optional)

In a skillet over medium heat add ground chuck, chopped onion and taco seasoning--stir and cook until beef is browned. Add lettuce pieces to serving plates. Scoop meat mixture on top of lettuce. Add kidney beans, chopped tomatoes, broken tortilla chips, cheddar cheese and Monterey Jack cheese on top of meat mixture. Top with sour cream and taco sauce if desired.

#843 - Taco Dip

(Shirley McNevich)

1 - 15.4oz. can refried beans
1 avocado (optional)
1 - 6oz. or 8oz. bag shredded cheddar cheese
1 packet taco seasoning
1 cup sour cream
1 cup chopped onions
1-2 cups shredded lettuce
1 cup diced tomatoes
1/4 cup taco sauce
sliced black olives
1 bag tortilla chips

Spread the refried beans on a pie plate. Mash the avocado and spread on top of refried beans (optional). In a bowl add sour cream and taco seasoning--stir. Spread the sour cream mixture as the next layer on top of the avocado. Spread the chopped onions on as the next layer, then the lettuce. In a bowl add the diced tomatoes and taco sauce--stir. Add tomatoes as the next layer. Sprinkle the cheddar cheese as the next layer. Spread as many sliced black olives on top as you like. Serve with the tortilla chips.