Who doesn’t love Tacos?
For the busy family, there’s only one real problem with tacos: they are somewhat labor intensive to prepare. So the obvious answer to that objection to this toothsome dinner is to turn it into a casserole. The second benefit for turning Tacos into Taco Casserole is that it solves that old additional problem of how to eat without the messy element of keeping the filling in the shell. The casserole concept also works better for grandmas who still think dinner should be eaten with a fork! So, like the photo says, it is the gluten-free dinner that everyone will love!
Done as quickly as any boxed dinner, it has the pizzaz to serve to family and company alike ( oh, and grandma).
Ingredients Serves 6
- 2 Tbsp extra virgin olive oil
- 1-1/2 lb. ground meat (beef, turkey or chicken)
- 1 package taco seasoning
- 1 medium spanish onion, diced
- 1 /2 cup mixed color peppers, diced (frozen OK)
- 1 tsp. diced jalapeño peppers (more or less for heat seekers)
- 2 cloves garlic, crushed and diced
- 1-6 oz. can tomato sauce
- 1/4 c. chicken or beef broth
- 1o Corn Tortillas
- 1-1/2 c. cheddar cheese, grated (reserve 1/2 c. for topping)
- 1/2 c. queso fresca, grated
- 1 c. crushed taco chips
- 1 cup fresh, ripe tomatoes, diced
- 1/4 c. cilantro leaves, minced (optional*)
- 1/2 c. black olives sour cream (optional*)
- 1/2 c. sour cream (optional*)
- Heat olive oil over med high heat and begin to brown ground meat
- Add taco seasoning, onion, peppers and garlic and cook for 2 to 3 minutes until meat begins to caramelize.
- Stir in tomato sauce and broth. Heat through then
- Layer tortillas, meat, cheese alternately in a shallow baking dish that has been sprayed with cooking spray, beginning with tortillas
- Top with crushed taco chips and reserved cheese
- Bake in 350° F oven for 25 minutes until cheese is bubbly and melted
- Remove from oven and top with diced tomatoes, chopped olives* and cilantro* and serve with sour cream on the side.
Note: Serve this casserole with all the side elements you’d want on your taco! We serve ours with the listed three optional ingredients and with a jarred salsa verde and picante salsa. For some at our table, we also serve diced hot peppers and shallots.
© 2014 Barbara A. Ziegler/BAPantryGourmet.com ~ All rights reserved.