Taco Casserole

4 Servings
Beef
Tex-Mex
Main Dish Side Dish Tex-Mex Bake Beef

5 Corn tilla Whole
1/2 pound und beef 10%
1/2 cup on chopped
1 can - small Chopped Green Chilis
1/4 cup r cream
3/4 cup ddar Cheese coarse grate
1/2 package o Seasoning
ea en onion thinly sliced
Black ves sliced

Brown ground beef and drain fat. Return to skillet and mix with taco seasoning. Alternate: Home made Taco seasoning comprising of salt, pepper, chili powder, garlic crystals, onion powder, ground cumin. Toss in a little salsa and water to blend the seasonings into the meat. When dry, remove from skillet and set aside. Sautee chopped onions in same skillet, salt lightly. Remove from skillet and set aside when just starting to turn soft. Lightly toast the corn tortillas on the burner until warmed through and a little dry. Rub a 1 1/2 quart, round casserole dish with Crisco or spray with cooking spray. Take first tortilla and smear with a not-too thick layer of sour cream and lay in bottom of casserole, sour cream side up. Cover with thin layer each of ground beef, onions, chilis and cheese. do this three more times, using up the ground beef and onions. The last tortilla is placed on top, sour cream side down. Press it down firmly to lightly compact the layers. Spread remaining green chilis generously over the top and then cover with remaining cheese (also a thick layer). Place sliced black olives on top if desired. Cover dish tightly with foil and bake for 20 minutes in a 400 degree oven. Remove from oven, remove foil and then return to oven on broil for 2 minutes. Let cool for 5 minutes and then slice with a sharp knife into quarters. Serve with sliced green onion on top if desired


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