julia child, mastering the art of french cooking, julie powell, french cuisine

Taco Casserole

  • 1 lb. ground beef
  • 2 C tomato sauce (8 oz.)
  • 1 Tbs. dried miced onion (I use onion powder.)
  • 1 tsp. garlic salt
  • 1 small can chopped green chiles (4.5 oz.)
  • 1 C sour cream
  • 1 C cottage cheese
  • 1 can pitted black olives
  • 1 pkg. Monterey Jack cheese
  • 1 bag Nacho Doritos

Preheat oven to 350 degrees. Brown beef on stove; mix onion, garlic, chiles and tomato sauce into beef.
When mixture bubbles, set heat to low and simmer uncovered for 5 minutes.
Mix sour cream and cottage cheese in a bowl. Slice olives and add to mixture. Shred Monterey Jack cheese.
Grease casserole dish and layer as follows:
– one layer of crushed Doritos
– meat
– sour cream/cottage cheese mixture
– Monterey Jack cheese
– repeat order until all ingredients have been used.
Add crushed Doritos to top and bake for 30 mins. When done, remove any extra-browned Doritos from top and serve!

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