Easy Cheesy Taco Casserole Somersize Level 1 Recipes

Steps:

• Heat olive oil in medium skillet.
• Saute onion in olive oil until soft.
• Brown ground meat with onion.
• When meat is almost cooked through, add taco seasoning.
• When meat is cooked completely, drain off grease and set aside to cool.
• In a large casserole dish, beat eggs.
• Open diced tomatoes and drain the juice off into a small mixing bowl.
• Add the flour to the juice of the tomatoes and mix well until the lumps are gone.
• Add flour/juice mixture to eggs and stir well.
• Add shredded cheese to egg mixture.
• Add ground beef and tomatoes to egg mixture and stir well.
• Bake in a preheated 350-degree oven for 1 hour, or until set and cooked all the way through.
• You can top with a layer of shredded cheese halfway through cooking time if desired.
• Serve topped with salsa and sour cream, if desired.

Steps:

• After cooking the rice, combine all the other ingredients with the rice in a large bowl and stir until combined.
• Pour mixture into a foil-lined 9 x 13 pan.
• Sprinkle remaining 1/2 shreeded cheese on top.
• Bake at 375 F for approximately 35-40 minutes, or until cheese and the top is beginning to brown.
• *If you added extra beans, veggies, or your salsa was watery, this could lengthen cooking time.
• Allow casserole to rest and cool for about 10 minutes to make slicing easier.
• ~ Store leftovers in fridge or freeze squares in individual sized containers in the freezer for your a homemade, fast, "tv dinner".

Steps:

• In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
• Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
• Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
• Remove from heat. Sprinkle cheese on top and cover.
• Serve once cheese is melted!
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
• Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
• Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

Steps:

• 1. Preheat oven to 350°F. Chop onion, combine with hamburger and cook till no longer pink. Cook rice according to directions, add taco seasonings just before water is completely absorbed and mix thoroughly
• 2. Empty contents of cream corn into bottom of casserole dish. Place cooked hamburger/onion mixture over cream corn. Top mixture with 2 cups of shred cheese. Top then with salsa (optional). Place rice mixture on top and cover with remaining 2 cups of cheese.
• 3. Bake casserole for 15-20 minutes or until cheese melts and corn is bubbly.