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Taco Casseroles Recipe

It’s easy to satisfy a large group when you serve this main dish, because it makes three colorful casseroles. It’s hearty with ground beef and beans and mildly spiced to please most any palate.—Alison Gilmore, Portland, Oregon

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Taco Casseroles Recipe

Prep: 25 min. Bake: 30 min.

Yield: 24 Servings

25 30 55

Ingredients

3 pounds ground beef
3 cans (16 ounces each) chili beans, undrained
3 cans (8 ounces each) tomato sauce
1/3 cup taco sauce
2 tablespoons chili powder
1 tablespoon garlic powder
6 cups coarsely crushed tortilla chips
3 cups (24 ounces) sour cream
3 tablespoons all-purpose flour
3 cups (12 ounces) shredded cheddar cheese
3 medium tomatoes, chopped
12 green onions, sliced
Shredded lettuce and additional taco sauce, optional

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the beans, tomato sauce, taco sauce, chili powder and garlic powder.
Divide chips among three ungreased 2-qt. baking dishes; top with beef mixture. Combine sour cream and flour; spread over top. Sprinkle with cheese, tomatoes and onions.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Serve with shredded lettuce and additional taco sauce if desired. Yield: 3 casseroles (8 servings each).

Nutritional Facts 1 cup (calculated without optional ingredients) equals 371 calories, 20 g fat (10 g saturated fat), 78 mg cholesterol, 555 mg sodium, 24 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Taco Casseroles in The Taste of Home Cookbook

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington