Crunchy Taco Bake

Servings: 8

We were under a tornado warning all day.  It was dark and dreary so I turned to the pantry for a dinner fix, as it wasn't at all a good day to travel to the grocery store!  We really enjoy taco night and I had an Old El Paso Stand 'N Stuff Taco dinner kit that I used as the base for this recipe.  Playing in the kitchen is one of my favorite things (can you tell?)  This was fun to make, easy,  beautiful, and oh so yummy!  I served it with a tossed salad and that was supper!  This is versatile; you can omit onions and olives.  You can add bell peppers and garlic.  You can try it with different beans (I'm going to try black beans next time), and add the corn or not.  I really liked the end result.  It's going into my "Keeper" file!

INGREDIENTS:

1 Stand ‘n Stuff Taco Dinner Kit (Old El Paso)

    (kit includes 10 taco shells, seasoning mix, and taco sauce)

2 Tablespoons extra virgin olive oil

1 small onion, chopped

1 pound lean ground beef

1/4 cup water

1 can refried beans (I used no fat version)

1 can diced tomatoes with green chilis, undrained

1 can corn kernels, drained

1 cup sour cream (I used low fat)

1 small can sliced black olives

1 1/2 cups shredded Mexican cheese

Handful of grape tomatoes, sliced in half

Handful of shredded lettuce

DIRECTIONS:

·         Preheat oven to 350 degrees F.

·         Add olive oil and onion to large skillet and cook over medium heat until onion is tender.

·         Add ground beef and cook until beef is browned and crumbly. (Use potato masher to break beef into small crumbs).  Add the water and taco seasoning (from the kit) and continue to cook a few more minutes until thickened. 

·         Stir in the packet of taco sauce (from the kit), refried beans, diced tomatoes with green chilis, and corn; continue to cook until well combined and heated through.

·         Lightly spray a 9x13 casserole dish with cooking spray.

·         Break 5 of the taco shells into pieces and place in the dish.

·         Cover with the beef mixture.

·         Drop (or dollop) sour cream randomly over the beef mixture.

·         Crumble remaining 5 taco shells to cover.

·         Sprinkle black olives and shredded cheese on top.

·         Bake at 350 degrees F for 20 to 25 minutes, until cheese is melted and casserole is heated through.

·         Remove from oven and garnish with grape tomatoes and shredded lettuce.

·         Serve and let the smiles begin.