Taco Casserole

By Miss Rachel P.

We got this recipe out of an old Betty Crocker magazine but we have changed it up to suit our preferences. We don’t get to make this often because of all the “special” ingredients that we don’t normally buy like sour cream, so it’s a very special meal for us! You can serve this with a salad to round out the meal, which is what we like to do. I hope you enjoy it!

1 pd ground Turkey (or ground beef)
1 can of chili beans in sauce, undrained; optional (we don’t use this)
1 can (8 oz) tomato sauce
2 Tbs. taco sauce, picante sauce, or salsa (we use salsa)
1-4 tsp. chili powder (we only use one, we like ours mild)
1 tsp. garlic powder
2 cups coarsely broken tortilla chips (save the chips from the bottom of the bag for this! It’s perfect! They are already broken!)
1 cup sour cream
8 medium green onions, sliced (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded cheddar or Monterey jack cheese (4 oz) – we use cheddar
shredded lettuce such as iceberg or romaine (we leave off) and additional taco sauce if desired

1. Heat oven to 350 degrees. Cook meat in large 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in beans (if using) tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling, stirring occasionally.

2. Place broken tortilla chips in ungreased 2-quart casserole. Top with meat mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.

3. Bake uncovered 20-30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired or serve along side. Serve with lettuce and taco sauce.

6 Servings

We normally will double this and put it in a 9×13 pan instead of the casserole dish. We find that it didn’t quite feed all of us (6 people – including 2 growing boys and a hungry dad!) Bake a few minutes longer if needed.

Miss Rachel P.
She blogs at Young Home Makers and Meditations of His Love