Every time, I start by reading the most informative reviews and ending with my own tweaked version of the recipe based on the comments I found most useful. With a few tweaks of my own, this turned out great. In the beginning, I used corn chips with a hint of lime flavor, like Tostitos. To construct a sort of crust, I crushed some and spread it in the bottom of the casserole dish, then spread the rest of the can of nonfat refried beans on top. Then I topped it all with a layer of chopped cilantro, which brought out a wonderful aroma and vibrant green hue. To prepare the taco seas., I cooked an onion with the beef, drained the grease, and then added water as directed on the packet. A can of Rotel took the place of the tomato soup I had been using. I also threw in some corn, green chiles, and pinto beans. This method yielded a lot of filler but a lot of color. What doesn’t fit into the casserole will become “taco soup,” another favorite meal. It turned out incredibly soupy, and I ended up straining it before I could even put it in the casserole, so lesson learned: drain the cans first. The topping of chips is left off till service. Just 20 minutes in the oven was enough. Finished with a dollop of sour cream and additional crumbled chips, and Ole! My husband was a big fan, and I ended up eating two helpings.
The ground beef was seasoned with salt and pepper. Also, instead of diced tomatoes, I used Ro-tel. Because the can is smaller, I topped it up with salsa. Both the maize and the black beans had been rinsed and drained before being added. Sour cream is great as a base for a dressing, and I make a great one by adding lime juice, lime zest, sea salt, chopped cilantro, and cumin. This is a big hit with my 15-year-old son. I first baked some Mexiblend cheese on top, then added the crushed tortillas and a little more cheese and baked the whole thing for another 8 minutes. making it again very soon!
Although I gave this recipe five stars, I did make a few adjustments and add a few ingredients. Sure, someone will be disappointed that it wasn’t exactly as described, but that’s the beauty of getting feedback from others and making adjustments as needed. Tomato soup and onions were both omitted from my preparation. After preparing the ground beef according to the instructions on the taco seasoning packet, I mixed in one 10-ounce can of Rotel diced tomatoes and green chilies, ten cherry tomatoes, some cilantro, and some corn. I made an effort to tone down the flavor for my kids but maintain it hearty for my wife and I. On the bottom of the baking dish, I spread a can of re-fried beans before covering them with a layer of cheese. After baking for 20 minutes, I topped the dish with a second layer of cheese, hot tortilla chips, lettuce, fresh tomatoes, and black olives. The two youngsters each consumed two servings. Like an inverted tostada, the flavor was interesting. These are now a regular part of our dinner rotation.
Ingredients :
1 lb. 1 oz. of Beef Ground
1 small can of green chilies 1 third of a large onion, diced
Ingredients: 1 can of enchilada sauce
(2 ounces) Cream CheeseIngredients
Fritos Corn Chips, 1 Bag
1 bag Cheese That Has Been Shredded
1/4 cup Shredded Lettuce
One-half cup of diced fresh tomatoes
Measures up to 16 ounces Salsa
16 grams The Use of Sour Cream
Instructions:
Stir onion into the ground meat as it cooks.
Stir in cream cheese, enchilada sauce, and green chilies.
Layers should be repeated as follows in a 9×13 pan: Salty and crunchy, like Fritos Blended Meats Melted Cheese, Shred.
Cook for 15 to 20 minutes at 350 degrees or until cheese is melted and bubbling.
Add lettuce, tomatoes, salsa, and sour cream to individual portions as desired.