Tacos are a huge part of our regular dinner rotation, but no one in my house likes to eat the left overs so I end up throwing a ton of food out. Turning it all into a next day casserole is a great way to use up all the food and I think it tastes better than tacos the first night. Sometimes when I don't have any ground beef left over I just add chicken and then I don't end up throwing out rice and tortillas.
First cut up all your left over tortillas into 1" pieces, I used 12 soft corn shells. Put the pieces in a bowl and add in the can of cream of chicken soup, stir to thoroughly combine.
In another bowl, mix left over taco seasoned ground beef with the picante sauce.
Add 1/2 of the meat to a crockpot and 1/2 of the can of enchilada sauce. This could also be done in a baking dish and cooked in the oven at 350 if preferred. Next add the layer of rice and beans. Add 1 1/4 cups of cheese next, I used cheddar and mozerella that I had from pizza night. Add all of the shells and top with the remaining 1/2 of the enchilada sauce. Now top with the remaining 1/2 of the meat mixture.
Put the lid of the crock pot and set it on low for 3-4 hours. Once cooked, top with the remaining cheese and recover the lid so it begins to melt. Serve with any remaining taco night toppings such as onions, sour cream, olives or lettuce.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 200 (28%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 8.5mg||3 %|
|Sodium 2468.7mg||85 %|
|Potassium 287.4mg||8 %|
|Total Carbohydrate 107.2g||32 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 100.2g|
|Protein 18.3g||26 %|
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Calories per serving: 709
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