Walking Taco Casserole
This recipe was borrowed from a friend's Facebook page, but the ingredient list was somewhat vague on quantities. So, I did what a lot of cooks do - I improvised.
This recipe was borrowed from a friend's Facebook page, but the ingredient list was somewhat vague on quantities. So, I did what a lot of cooks do - I improvised.
- 1 1/2 lb ground beef (lean)
- 1 medium onion, chopped
- 2 can green chilies, chopped (4 1/2 oz each)
- 2 can enchilada sauce (10 oz each)
- 3 oz cream cheese, softened
- 1 large bag of corn chips, divided
- 2 cup shredded Cheddar cheese, divided
Preheat oven to 350 F.
In a large skillet, add ground beef and onion and cook over medium-high heat until meat is browned. Drain off excess grease.
Add chilies, enchilada sauce, and cream cheese to meat and mix well. Reduce heat to medium and cook 8-10 minutes. Remove from heat.
In a 9 x 13 casserole dish, place a layer of corn chips on the bottom. Spoon half of the meat mixture over the chips, spreading it evenly across the dish. Spread 1 cup of the shredded cheese evenly over the meat mixture. Repeat the layers of corn chips and meat, then top with the remaining cheese.
Bake for 15-20 minutes or until cheese is bubbly.
Servings 8
- Amount Per Serving
- Calories 586kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 14g70%
- Cholesterol 118mg40%
- Sodium 915mg39%
- Potassium 484mg14%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 35g70%
- Calcium 23 mg
- Iron 18 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- You can substitute one 10 ounce can of Rotel Diced Tomatoes and Green Chilies for the two cans of green chilies.
- If desired, serve with salsa, sour cream, and shredded lettuce on the side.