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Taco Salad Bake
Introduce
Chef :
SherryRandall: The Leftover ChroniclesTaco Salad Bake
When I was little, and dad was in the army, sometimes we would have to wait for our housing on post. While we waited for housing, we would stay in our camper at the nearest KOA campground. Those were some of my fondest memories of growing up.
I’m the 4th of 5 kids. My mom had a lot of mouths to feed and one of my FAVORITE things she would make us was taco salad. The delicious smells coming from that camper are still very vivid with me. Here’s a version of that taco salad in a casserole.
#heirloom
Ingredient
Food ration :
6 servingsCooking time :
20 minutes
1 1/2-2 lbs
ground beef
packet
Taco seasoning
2 cups
Shredded cheese of choice
Cooking instructions
* Step 1
Preheat oven to 325. Brown the ground beef and onions and drain. Add half the tomatoes, the chili’s undrained, seasoning packet, enchilada sauce, and soup and combine well.
* Step 2
In a sprayed casserole or cake pan, layer in half your chips, half the meat mixture, and 1 cup shredded cheese, in that order, then repeat with a second layer starting with chips and ending with cheese.
* Step 3
Bake uncovered for about 20 minutes. Dress it with whatever things you like! I love lettuce tomato sour cream extra cheese and guacamole.
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