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3/22: Taco Taco Tuesday

Posted by on Mar. 22, 2016 at 12:14 PM
  • 4 Replies
  • 181 Total Views

ientsBeefy Nacho Casserole - Photo and Recipe: Diana Rattray

  •  1 pound ground beef
  • 1 cup chopped onion
  • 1 can (4.5 ounces chopped mild green chile
  • 1 envelope (1 ounce) taco seasoning (see directions for a homemade taco seasoning)
  • 1 cup thick chunky salsa
  • 1/2 cup taco sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels, from a can or frozen
  • 1 tablespoon chopped cilantro, optional
  • salt and freshly ground black pepper, to taste
  • 6 ounces tortilla chips
  • 8 ounces shredded Mexican blend of cheeses or a Cheddar Jack blend
  • Topping Suggestions
  • sour cream
  • salsa
  • chopped tomatoes
  • chopped green onions
  • chopped red onions
  • guacamole
  • chopped fresh cilantro
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  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Makes 6 Servings

 Heat the oven to 350° F. Lightly grease a 2 1/2- to 3-quart baking dish or spray with nonstick cooking spray.

In a large skillet over medium heat, brown the ground beef, breaking up, until the beef is no longer pink. Pour off any excess fat, if desired. Add the onions and continue cooking, stirring,  until onion is softened. Stir in the chile pepper, taco seasoning, salsa, taco sauce, beans, and corn.

Bring to a simmer and simmer for 5 minutes. 

Stir in the chopped cilantro. Taste and add salt and pepper, as needed. If you used a purchased taco seasoning, you might not need any extra salt.

Spread half of the beef mixture in the prepared casserole. Top with half of the cheese and half of the chips. Spoon the remaining meat mixture evenly over the chip later. Top with the remaining cheese and then the chips. Bake for about 10 to 12 minutes, or until the cheese has melted.

Serve with rice or just a simple tossed salad, along with your favorite toppings.

To make homemade taco seasoning, the equivalent of an envelope of purchased taco seasoning, combine the following ingredients in a small bowl.

  • 1 tablespoon of minced dried onions
  • 2 teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cornstarch
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried leaf oregano

Stir the ingredients to blend.

by on Mar. 22, 2016 at 12:14 PM
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Replies (1-4):
by on Mar. 22, 2016 at 12:23 PM

YUM! I think I will talk to my youngest and see if she will be my sous chef Thursday. :) My kids take turns helping me cook or cook by themselves. 

by Bobbi Owner on Mar. 22, 2016 at 3:24 PM

This sounds good. Throw the lettuce and tomato on top then the sour cream and taco sauce and go for it!

by Bobbi Owner on Mar. 6, 2017 at 11:04 AM


Have A Relaxing Saturday
Yesterday at 9:35 PM
by Member on Mar. 7, 2017 at 8:12 PM

Frito Taco Salad

  • 1 head iceberg lettuce
  • 4 Roma tomatoes diced
  • 1/2 cup chopped onion
  • 1/2 cup French dressing
  • 2/3 cup Catalina Sweet & Spicy dressing
  • 1 can kidney beans drained and rinsed
  • 1 1/2 cups shredded cheddar cheese
  • 4 cups Fritos corn chips slightly crushed

  1.  In a small bowl, combine the Roma tomatoes, onions and dressings. Allow this to marinate in the refrigerator for at least an hour before serving.

  2. Cut the head of lettuce into bite-size pieces. Place the lettuce in a large bowl.

  3. Add the kidney beans and cheddar cheese to the lettuce.

  4.  Add the dressing mixture and Fritos. 

  5. Mix well and serve immediately.

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