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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
  • salsa
  • 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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