Thursday, January 2, 2014

Taco Salad Casserole

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I've been living in a bit of a new-mommy-fog lately.



Worth it.

We belong to an amazing church that spoils the heck out of us. We've had meals lined up for us for a few months now, and they've been absolutely amazing. Things I'd never make. Gumbo. Chicken pot pie. Taco salad casserole.

Wait. I can totally make taco salad casserole, even in this mommy fog. And so can you! Plus, because this is the first post of the New Year, I'm obligated to include lettuce somewhere (since half of you are vowing to eat healthier).

I've made taco salad before, but this casserole is amazing, because you can serve it quickly. With normal taco salad, you have to get all the different pieces out of the fridge and assemble it every time you serve leftovers: the sour cream, the cheese, the meat, the lettuce, etc. For those of us that are either a) new parents, b) completely and totally lazy or c) a normal busy human being with a social, familial and professional life (of which I am all three), this casserole makes it waaaaay quicker to serve.


Ingredients:
  • Romaine lettuce
  • Sour cream
  • 1 can corn
  • 1 can black beans
  • 1 can pinto beans
  • 1 lb. shredded Mexican cheese
  • 2 lbs. ground beef
  • 7.5 oz bottle of Taco Bell taco sauce
  • 1 packet taco seasoning
  • Tortilla chips
  • Guacamole (optional)
  • Olives (optional)
  • Diced tomatoes (optional)
  • Cilantro (optional)
  • Red onion (optional)

Directions:


First we're going to cook the meat on the stove with the taco seasoning. Once this is done, congratulations! You've finished the hardest part.




I love this stuff. I breathe it. Confession: when I was little, whenever we'd go to Taco Bell, I would suck on the packets of mild sauce. I don't know-don't ask. But this adds some moisture and extra flavor to the meat.




After it is drained and fully cooked, pour the entire bottle of Taco Bell sauce on it and cook on low until completely heated.




Grab your canned goods. Pop 'em open and drain 'em. Now let's get to layering.




First the meat.




Then both beans.




Spread out the sour cream (easier said than done).




Then the corn.




Don't forget the cheese!




And the {only} healthy part...lettuce. Serve this with tortilla chips as a dip. Tim enjoys this cold, but I warm mine up in the microwave. It is SO.GOOD.

Here's to eating our vegetables in 2014!


Love,

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