Taco Casserole

I wanted to make something for Cinco de Mayo, but didn’t want to go to the grocery store.  I found a few recipes online to get some ideas, so I made this up and used the ingredients I already had in my pantry.

My menagerie of ingredients made this a pretty tasty dish.  I buy most of my canned foods with “no salt added” or “lower sodium”.  I was happy the extra sodium wasn’t there to overpower the casserole and the flavors were able to blend well together.  I will be adding this Taco Casserole to my easy recipes rotation.


Taco Casserole

2 cups Corn chips or Tortilla Chips crushed

1 regular can Pinto Beans 15 oz.

1 pound Lean Ground Meat (Beef, Turkey, or Chicken)

1 package Taco Season

1 regular can Petite Diced Tomatoes

8 ounce bag Shredded Colby Jack Cheese, divided in half

Brown Meat in frying pan and add Taco Season Mix according to package directions

Add Petite Diced Tomatoes with liquid to the meat mixture in the frying pan and let simmer on low heat, while preparing casserole dish layers.

To prepare casserole, place Crushed Corn Chips at bottom of casserole dish (I used both types of chips, leftover in the bags).

Pour Pinto Beans on top of Crushed Corn Chips with liquid.

Spread half of cheese over Pinto Beans.

Carefully pour and spread meat mixture over the layers in the casserole dish.

Top with remaining cheese and cover with foil, place in oven and bake at 350° for 25-30 minutes.