Taco Casserole

Begin by browning and draining 1 pound of ground beef (you may substitute shredded chicken or pulled pork as you desire) in a large skillet.

Add one can of Ro*Tel tomatoes, one can of corn kernels (drained), and one large onion (diced).

Add a standard packet of taco seasoning (or use your own personal taco spice recipe).

Cook over medium heat, stirring occasionally, until the liquid thickens and onions become soft (about 10-15 minutes), then remove from heat.

In a large mixing bowl, prepare a package of any brand of corn-bread or corn-muffin mix.  Add 1 extra egg and 1/2 cup of sour cream (in addition to the ingredients called for in the package instructions) to the mix.  Then add 1 cup of grated cheddar cheese, 1 cup of grated jack cheese, and the taco meat mixture.  Stir just until the ingredients are incorporated.

Grease a 9" x 13" casserole baking dish.  Add the batter to the dish and bake in a pre-heated 375 F oven for 25-35 minutes or until a tester inserted into the center of the dish comes out clean.

Slice into squares and serve with guacamole and salsa.

Comments

[JustaDog]

I saw your title "Taco Salad" and thought at first you were refering to Los Angeles, LOL

[JustaDog]

Opps, I meant "Taco Casserole"!

[David]

Yes! All the "right" ingredients. Easy, fast. What's not to like?

(BTW: Easy homemade taco seasoning--just whir some cumin seed, a little oregano and dried anaheim peppers in a coffee grinder until you get a fine powder. Add some minced garlic to the meat mixture along with the onion. Yum.)

[David]

Update:

It's in the oven for tonight. Had everything but the hamburger here, so took some frozen sirloin burgers to substitute.

Thanks, again.

[Sra. Carter]

Dear Gullyborg,

Iam going to try your taco casserole recipe. Your site is interesting, to say the least.
I did not know that anyone consersative came from Oregon.