Taco Salad Casserole

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Try this Taco Salad Casserole recipe, or contribute your own. "Egg" and "Casseroles" are two of the tags cooks chose for Taco Salad Casserole.

Yield: 10 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Greens

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Verified by stevemur

Original recipe makes 10

1/2 tsCumin

1/8 tsCayenne

4 ozCheddar cheese; shredded

2 cIceberg lettuce; shredded

1 tbSweet paprika

4 ozchilies, chopped, canned; drained

2 Garlic; minced

1 tsOregano

2 tbChili powder

1 tsSalt

1 lgEgg

4 Plum tomatoes; chopped

1 tbolive oil

12 Corn tortillas

1/2 cGreen Onions; chopped

2 lbGround beef

32 ozTomatoes; canned

4 ozJack cheese; shredded

1 mdOnion; chopped

2 cCottage cheese; small curd

Taco Salad Casserole Preparation

Saute onion, garlic & beef in oil. Drain fat. Add salt & spices & stir over heat 1 minute. Stir in (I like to puree them with juice in can) tomatoes & chilies. Reduce heat to low. Simmer, uncovered, until excess liquid is evaporated (30 minutes). Heat oven to 350^. Lightly oil 9 * 13" pan. Combine cottage & Jack cheeses with egg in medium bowl. Place overlapping layer of half of tortillas in baking dish. Spread with meat mixture. Top with remaining tortillas and spread with cheese mixture. Bake until topping is firm in center, about 30 minutes. Let casserole stand for 5 minutes. Top with layer of lettuce, then sprinkle with tomatoes, cheddar, olives & green onion. Cut into rectangles & serve immediately. 10 servings, FROM: LYNN HERRICK (RFWK29A) Posted to MM-Recipes Digest by "John Weber" on Feb 25, 98