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Mexican type casserole

K. Goins


  • 1 lb (.5 kg). ground beef
  • 1 chopped onion
  • 1 garlic clove, minced
  • 1 can tomato sauce
  • 1/3 can tomato juice, consomme, or water.
  • 1 can kidney or chili beans with liquid
  • 1/4 tsp (1 ml) oregano
  • 2 tbsp (30 ml) chili powder
  • 1 bag corn chips
  • a bit of chopped lettuce
  • a bit more chopped onion
  • Brown in a little oil the ground beef, onions and garlic.
  • Stir in the tomato sauce, liquid of choice, oregano and chili powder.
  • Grease a casserole dish.
  • Alternate layers of the above mixture with layers of beans and then corn chips, ending with corn chips.
  • Bake, covered, at 350 degrees (175 C.) for 35 minutes.
  • Uncover and bake for 10 minutes longer.
  • Before serving, top with chopped lettuce and chopped onion.
  • Options:
  • Use crushed leftover taco shells instead of corn chips.
  • Add shredded cheddar or colby cheese to top before or after baking.
  • Serve with sour cream.
From "The I Hate to Cook Book" by Peg Bracken.

I usually end up with extra taco meat and shells when we have homemade tacos, so I make this recipe which my whole family likes.

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