Beef Taco Bake

Looks like I'm on a Mexican roll, two in a row.  I forgot to take a picture of this before we dove into it, so I accept that a partially eaten casserole isn't the most appetizing way to present this recipe, but it tasted pretty darn good and was so easy and quick. 

This was originally off the Campbell's website, but I made a few minor changes to suit our tastes.  First, I sauteed 3/4 cup of chopped onions, then added a pint of my bottled hamburger rather than using fresh burger.  I also added a can of corn and stirred in a little dry cilantro before putting mixture into baking dish.

The original recipe called for 8 corn tortillas, I used 10 since I added the corn and the onions, thus stretching it a bit.  It still fit nicely in a 2-quart baking dish and was still plenty saucy.

Those were my only changes, but I think chicken would be a good substitute for the hamburger, or even leftover roast beef or pork.  I did, however, cut the corn tortillas into 8ths rather than 1" pieces.

Here's the recipe as I made it:

Beef Taco Bake

1 lb. Ground Beef

3/4 cup Chopped Onion

1 can (10 3/4 oz.) Tomato Soup

1 cup Pace Picante Sauce (or substitute brand)

1 can (16 oz.) Corn

1/2 cup Milk

6 Flour Tortillas (8") or 10 Corn Tortillas (6"), cut into 1" pieces

1 1/2 cup Shredded Cheddar Cheese (about 6 oz.)

1.  In a 10" skillet saute onions in a little oil until transparent, then

      add the beef and cook over medium-high heat until well

      browned, stirring often to separate meat.  Pour off any fat.

2.  Stir in the soup, picante sauce, corn, milk, tortillas and 1/3 to

      1/2 the cheese into the skillet.

3.  Spoon the beef mixture into a 2-quart shallow baking dish.

4.  Cover the baking dish.

5.  Bake at 400 degrees F. for 30 minutes or until the beef mixture

      is hot and bubbling.

6.  Sprinkle with the remaining cheese.

Give it a try!  :)