June 26, 2010

Taco Casserole



  • 1 pound ground beef, lean, ground round
  • 1/2 cup chopped onion
  • 1 clove garlic, pressed or minced
  • 1 (8 ounces) can tomato sauce
  • 1/2 cup tomato juice, beef broth, or water
  • 1 tablespoon chili powder
  • 1/4 teaspoon oregano, crumbled
  • 1 (approximately 15 ounces) can kidney beans, undrained
  • 8 ounces taco flavored tortilla chips, or your favorite flavor
  • 2 cups shredded lettuce
  • 1 large tomato, coarsely chopped
  • 1/2 cup chopped onion
  • sour cream or guacamole
In a heavy skillet over medium heat, brown the ground beef and onion. Drain off excess fat. Add garlic, tomato sauce, tomato juice or broth, chili powder and oregano. Simmer mixture for 2 minutes. Layer the beef mixture with beans and corn chips in a greased 2-quart baking dish, ending with corn chips. Cover and bake at 350° oven for 40 minutes. Just before serving top with a few dollops of sour cream or guacamole (or both) and sprinkle with lettuce, tomato and chopped onions.

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