Sunday, August 9, 2009
Queso Taco Casserole
1 lb ground beef
1 small onion, chopped
1 bottle (8 oz) Ortega Thick and Smooth Taco Sauce
3/4 cup water
1 can (4 oz) diced green chiles
1 pkg taco seasoning mix
1 pkg (12 count) yellow or white corn taco shells, broken into big pieces
2 cups shredded cheddar cheese
Garnish suggestions: chopped tomatoes, sliced green onions, sour cream
Preheat oven to 375 degrees. Grease 11x7 inch baking dish.
Cook beef and onion in large skillet until beef is browned; drain. Stir in taco sauce, water, chiles, and seasoning mix and bring to boil. Reduce heat to low and cook (stirring occasionally) for 3-4 minutes.
Layer half of broken shells on bottom of baking dish. Cover with half of meat mixture, sprinkle with 1 cup cheese. Repeat with the rest of the shells, the rest of the meat mixture and the rest of the cheese. I layer the sliced green onions on the very top.
Bake for 20-25 minutes or until bubbly and cheese is melted.