Taco Casserole…A Perfect “Thrown Together” Dish

Have you ever made a meal strictly out of whatever ingredients you have in your cupboard, refrigerator and freezer? Sometimes even I don’t feel like spending hours in the kitchen.  (I know…that’s hard to believe, isn’t it?) And sometimes a last minute trip to the grocery store is more than this old Meemaw can stomach. So this “cobbled together”  taco casserole was something I created on one of those days!

TACO CASSEROLE  (Serves 6-8)

Brown together and then drain:
1 1/2 lbs. ground beef
1 onion, chopped
3 garlic cloves, minced

Stir in and combine:
1 can black beans-rinsed and drained
1 cup frozen corn
6-8 oz. shredded cheddar cheese-reserve a handful for topping later
2 tsp. cumin
2 tsp. chili powder
1/2 of a red bell pepper
1 can undiluted tomato soup
1 cup salsa

Prepare and set aside:
3 green onions, sliced
3 soft shell taco shells, cut into strips
Approx 12 oz. tortilla chips

In greased baking dish, crumble a large handful of tortilla chips.  Layer on several large spoons of meat mixture.  Sprinkle on half of the soft taco shell strips and another handful of tortilla chips. Add 1/2 of the remaining meat mixture. Sprinkle with another handful of tortilla chips and the remainder of the soft taco shell strips.  Layer on the remainder of meat mixture and finish the dish with the reserved handful of cheddar cheese, a few crushed tortilla chips and half of the green onions. 

Bake at 400 degrees for approximately 30 minutes or until mixture bubbles and browns. 

To serve, mound up a heap of crispy salad on a dinner plate and ladle some of the taco casserole next to it.  Top the casserole with a dollop of sour cream, a spoonful of extra salsa and a few of the remaining green onion slices.

Sometimes the dishes that require the least thought turn out to be the tastiest bites I’ve served all week. 

Now…what’s in YOUR refrigerator?