I made a taco casserole over the weekend, Sweeties.
We love tacos in our house, BUT I was too lazy to fry tortillas for shells and because I'm going to Louisiana today and this is perfect. It can be scooped and not assembly-lined to eat. People in my house don't serve themselves, they get served and since they wouldn't put their own tacos together, this is the next best thing.
You don't really need a recipe for taco casserole because you make it how you and your people like it, but I will share what I did 'cause it was good.
I try to use organic as much as possible and starting with the meat I browned a pound of Safeway O Organics grass-fed ground beef 80% fat. Season your meat if you want. I salt it for tacos, but not for the casserole because I'm putting so much stuff in it. To the meat I added enchilada sauce, black beans, green chilies and chopped olives. I have to sneak the olives in and that's why I use chopped.
In a casserole dish, I lined the bottom with O Organics blue corn tortilla chips with flax seeds. Next, a layer of shredded cheese and then meat mix. I put a layer of Late July organic jalapeno and lime yellow corn tortillas on top of the meat and more cheese. Last grouping is tortillas, meat and cheese, of course. I baked for 20 minutes on 350. You see the finished product above. It was good, y'all.
Again, make it how you like it and how your people enjoy it. But, this was good. If I weren't being lazy, I would have sauteed corn tortillas in butter and used them as layers as you would lasagna noodles, but my mom showed me this shortcut years ago and it works just as well, if not better. Speaking of Milli, I don't think she ever made hers with flavored tortilla chips, but ... I'm fancy, so. 😆
This is how I served it.
How do you make your casserole? I literally make this a little differently every time. Can you think of anything that would make it taste even better? Let me know in the comments.