Recipe Wednesday: Taco Casserole

Taco casserole might seem a little 1950's, but it's a family favorite. It's also my go-to "New Mommy" meal. I have made this for SEVERAL of my girlfriends after they had their babies and without a doubt, they all ask me for the recipe afterwards! I think because it's universally appealing, so kids and dads enjoy it just as much as the mom!

It's also great because you can make it a day or two ahead and pop it in the oven whenever you're ready! Enjoy!

Taco Casserole

1 lb lean ground beef (I use 93/7)

1 small can diced green chilies

½ jar taco sauce (like the “Taco Bell” brand or similar)

½ package low sodium no-MSG taco seasoning (McCormick)

½ white onion

½ cup frozen corn

1-2 garlic cloves, diced (optional)

Salt, to taste

5-8 small corn tortillas

1 can refried beans (I like Bush’s the best)

Shredded cheese (Cheddar/Jack)

2 roma tomatoes (diced)

1-2 small cans olives, sliced

Scallions, chopped (optional, to taste)

Brown meat in a large skillet. When almost done, add green chilies, garlic, onion, taco sauce and taco seasoning. Cook 3-5 minutes until flavors are combined. Add frozen corn and stir until heated through (1-2 minutes).

Meanwhile, heat beans in a saucepan. Add a little water to thin them out to make them spreadable. Cut tortillas into wedges.

Layer casserole:

§  Tortillas

§  Beans (use most of the beans since there is only one layer)

§  Meat

§  Cheese

§  Tortillas

§  Meat

§  Cheese (tomatoes, olives, green onions--you can add these items after it comes out of the oven, too)

Bake at 375 for 30-40 minutes or until heated through and cheese is bubbly and melted. ENJOY!!!!!