Monday, April 7, 2014

Wok's For Dinner: Taco Casserole

Yummy, yummy, yummy!  And versatile -- add or take away ingredients to make it your own.  Don't want beans?  No problem!  Prefer to have fresh tomatoes?  Sure!

Taco Casserole

10 taco shells, coarsely broken
1 lb ground venison (or ground beef / turkey / chicken, your choice!)
1 med. onion, chopped
1 med. green bell pepper, diced
1 Tbsp garlic powder
2 tsp cumin
1 1/2 Tbsp Cajun seasoning
1 can (14.5 oz) black beans
10-12 grape tomatoes, sliced lengthwise in quarters
1 can (8 oz) tomato sauce
1 can (3 oz) black olives, sliced
1 cup shredded Monterrey Jack cheese
shredded lettuce

Place half of the taco chips along the bottom of a lightly greased 1 1/2-quart casserole dish; set aside.  Preheat oven to 350 F.  Cook meat with onions and bell pepper in large skillet until meat is no longer pink; drain any fat or grease.  Stir in seasonings, beans and tomatoes.  Simmer, uncovered, 10 minutes.  Stir in tomato sauce and olives.  Spoon mixture into casserole dish over taco chips.  Sprinkle with half of the cheese.  Serve on a bed of shredded lettuce.

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