'Creamed Taco Casserole'
To make “Creamed Taco Casserole,” you’ll need:
• 1 pound ground beef
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 (16-ounce) can tomatoes with green chilies
• 1 small jar taco sauce
• Cheddar cheese
• 1 package corn tortillas, torn into pieces
Preheat oven to 350 degrees. Brown the beef in a skillet. Pour off any grease. Add soups and mix well. Add tomatoes and green chilies. Last add taco sauce to taste. Put some torn tortillas into the bottom of a 9x13-inch casserole dish. (You do not have to grease the dish.) Pour half of the beef mixture over the top. Sprinkle the beef mixture with cheddar cheese. Add more torn tortillas. Cover with remaining beef mixture. Put cheddar cheese on top. Bake for about 40 minutes. Serve with lettuce salad.
This week’s column begins with a couple of notes about the column.
First of all, a featured recipe is put within a box so it’s handy to clip and file. However, additional information about the recipe is included within the column, so don’t forget to check it out. And sometimes if space allows, a second recipe can be found within the column, too.
Thanks to all my readers who call or write with questions or comments.
This week, I tried another Mexican casserole from a recipe in my file. I’ve been trying some new recipes that my husband can warm in the microwave since he works nights a couple of times during the week.
Anyway, I have several recipes for Mexican casseroles that are layered and I use them a lot. One thing I like about them is that I can substitute some of the ingredients because it seems like I’m always missing something, and still have a delicious casserole. The type of cheese, tortillas, sauce and soups can usually be substituted.
This week’s casserole is also layered, and once again I had to use another ingredient. I was sure I had a bottle of taco sauce on hand, but when I went to make the casserole, I couldn’t find it. Anyway, read on to see what I used.
To make “Creamed Taco Casserole,” you’ll need: 1 pound ground beef, 1 can cream of celery soup, 1 can cream of chicken soup, 1 (16-ounce) can tomatoes with green chilies, 1 small jar taco sauce, 1 package corn tortillas and some grated cheddar cheese.
Preheat the oven to 350 degrees. Take out a 9-by-13-inch casserole dish. You don’t need to grease it.
Brown the ground beef in a skillet. Pour off any grease. Then add the soups and mix well. Add the tomatoes and chilies. Mix. Add the taco sauce. (I suggest that you add some of the sauce and taste the beef mixture. Continue to add taco sauce to taste.)
Tear up some of the tortillas and place them in the bottom of the casserole dish. Cover with half of the beef mixture and grated cheddar cheese. Put more torn tortilla pieces on top. Add the rest of the beef mixture. Put cheddar cheese on top. Bake, uncovered, for about 40 minutes.
Since I couldn’t find any taco sauce, I used about a cup of mild salsa, and it was good. But, I’ll bet the taco sauce is better.
This is a super easy casserole to make. We put some lettuce salad and tomatoes on top of each serving.
This is a good time to share a suggestion from Peggy Bodine-Reese, from Meeker.
She said a person can add a small amount of granulated sugar to anything that is too spicy hot.
Peggy said a little sugar goes a long way. She suggests using a teaspoon to about a quart or a scant pinch to a cup.
Easter is coming up next month. If you have recipes you’d like to share, send them to me at PO Box 415, Craig, CO, 81626, or call me at 824-8809.
Copyright Diane Prather, 2011.
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