Dear Mr. DELICIOUS Taco Casserole,
i owe you an apology. I posted this tweet before i had actually tasted you. You were wonderful. I ate you all. I just assumed you would be terrible like most of my other cooking feats. Please accept. I love you!
1 lb. extra-lean ground beef
1 yellow pepper, chopped
1 red pepper, chopped
1 jar chunky salsa
1 yellow pepper, chopped
1 red pepper, chopped
1 jar chunky salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 flour tortillas (6 inch)
1-1/2 cups Shredded Sharp Cheddar Cheese, divided
1 pkg. (10 oz.) frozen corn, thawed
12 flour tortillas (6 inch)
1-1/2 cups Shredded Sharp Cheddar Cheese, divided
HEAT oven to 375°F.
BROWN meat with peppers in large skillet. Return to skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.
BROWN meat with peppers in large skillet. Return to skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.
I subbed flour tortillas just b/c I like them better. I did not cover the casserole with foil and the tortillas on top got all crispy & yummy!!!!
recipe credit: kraft foods
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