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In Louisville, Kentucky, Patty Burchett takes advantage of her microwave to fix this moist and meaty main dish. Its mild taco flavor is complemented by sour cream and two kinds of cheese.
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 cup) equals 439 calories, 27 g fat (16 g saturated fat), 117 mg cholesterol, 441 mg sodium, 16 g carbohydrate, 2 g fiber, 30 g protein.
Originally published as Beef Tortilla Casserole in Quick Cooking May/June 2001, p19
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
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Reviewed on Sep. 13, 2010 by Aunt Ang
When serving, I top this with extra sour cream and homegrown tomatoes. Even my kids, who are picky eater, gobble this down! :)
Reviewed on Jun. 28, 2010 by stace1968
This was awesome! I tweaked it a little and my whole family loved it! I browned the ground beef with onion in a skillet and then I was out of taco sauce and used a can of enchilda sauce. I fried the tortillas till browned. Layered it with the other ingredients and served with lettuce and tomatoes! It was never soggy. This is a quick and easy supper idea that your whole family will love!
Reviewed on Jun. 20, 2010 by z0mbina80
personally I would never brown the beef in the microwave O_O I would brown in a skillet with onion, garlic, most likely season with a bit of paprika as my kids are young and don't like too much spice. Also I would agree to use corn chips over tortillas... they tend to get rather soggy in these types of dishes and the chips simply hold up better. I've also found ( maybe a personal taste lol ) that sharp cheddar usually gives these types of dishes a little more of a kick. Also, I would use a salsa ( preferably one with corn and black beans.. more of a chunkier ones and most likely drain about 1/4 of the juice...again to keep the dish from getting overly soggy) over the taco sauce to give the dish more of a texture and just generally better flavor than a taco sauce can get IMO.
Reviewed on Jun. 03, 2010 by jadegreen_eyz
In lieu of the corn tortillas, I would use 6 cups broken tortilla chips (Cool Ranch Doritos are good, as are any Mexican brand of tortilla chips). I would brown the ground beef and onion in a skillet (drain fat) and then add in chile powder and/or a hot salsa (the sour cream and cheese tames some of the heat for those who can’t tolerate real spicy salsa). Also replace the mozzarella cheese with Monterrey Jack or all the specified cheese with Co-Jack. Bake in a lightly oiled and covered casserole dish at 350 degrees for 20-30 minutes. Uncover and bake for an additional 10- 15 mins. until lightly brown. Let sit for about 10 mins. before serving. I know that fried chips will drive up the calories but they will add to the flavor.
Reviewed on Jun. 03, 2010 by Debbie 1
I have not tried this as of yet, but I will make for supper tonight. I probably will add some taco seasoning to the meat since my family is not a big fan of taco sauce. This sounds delicious!!!
Reviewed on Jun. 03, 2010 by herkey
INstead of taco sauce I used tomatoes w/chilli peppers Juice and all.
Reviewed on Nov. 07, 2009 by Gorsuch
It lacked something. It tasted flat. The taco sauce was Medium, maybe I should have used a Hot sauce because I kept applying a taco sauce with each bite to make it palatable.
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