Print Friendly Recipe
- A stack of tacos cut into pie wedges
- Connie Rochlis
- 1 lb (.5 kg). ground beef, turkey, or chicken
- 3/4 cup (175 ml) water
- 1 envelope taco seasoning
- 1 16 oz (448 grm). can pinto beans
- 1 cup (225 ml) grated Jack or cheddar cheese
- 8 flour tortillas
- sour cream
- Brown the ground meat.
- Add water and taco seasoning to meat and simmer for 10 minutes.
- Empty can of pinto beans and its liquid into a blender; blend just a few seconds until beans are a little chunky - not pureed.
- Spray a casserole with vegetable spray.
- Spread sour cream over tortilla and place it in the casserole.
- 1/4 Put bean mixture on top of the sour cream.
- Sprinkle with 1/4 of the cheese.
- Top with another tortilla.
- 1/2 Put of the meat mixture on top of that tortilla.
- Add some salsa and cover with another tortilla.
- Continue with the bean and meat layers ending with sour cream, beans, and cheese.
- Top with the last tortilla.
- Cover the casserole and bake at 350 degrees (175 C.) for 30 to 40 minutes.
- Slice through the stack with a sharp knife and cut 4 wedges.
- Remove with spatula to serve.
- This is a meal that my whole family likes.
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