Kristi`s Taco Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), finely diced
- 500 g minced meat, mixed
- 200 ml water
- 1 large can vegetables (Bonduelle Texas Mix) or one can each corn, beans and paprika
- 1 pck. Chili powder, (Fuego Seasoning-)
- 1 glass sauce, (salsa - I usually take it hot)
- 1 cup sour cream
- 3 tomato (s), diced
- 1 pack chips, (taco chips - wild peppers from Chio)
- 1 packet cheese, (grated cheese)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° (the casserole is briefly put in the oven at the end so that the cheese runs).
- Fry the minced meat and then briefly fry the onions at the end. Bring 200 ml water, chilli powder, the drained vegetables and salsa to the boil briefly. Let it simmer gently for about 10 minutes, it shouldn`t be very runny at the end.
- Put the mixture in a baking dish and spread the sour cream on it, then dice the tomatoes and spread on top. Spread the chips over the top and finally sprinkle the cheese over the mixture and put everything in the oven until the cheese has run
- We always eat baguettes with it.
- Tip:
- You can also prepare it really well if you stop after simmering, reheat it just before eating and then put it in the baking dish. It should be warm when it is poured into the baking dish, as everything only comes into the oven for a very short time and the chips could otherwise burn.
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