Thursday, January 19, 2012

Macho Taco Casserole

Last night I experimented in the kitchen for dinner. It was a pretty tasty experiment, and I have to say it would fall under many other categories such as: cheap, quick, family friendly, AND I was able to sneak some spinach in it unbeknown to the kids!

Living here in the South East part of Texas, "taco night" is pretty common in most households. I am not sure if that is the same around other parts of the United States, or other countries, but I love me some mexican food! I could have something "mexican" every day and never tire of it.

I took the old traditional Tater tot Casserole, and revamped it to create a "Macho Taco" casserole!

1 lb ground beef (I use sirloin, but would also suggest ground turkey)
1 pack taco seasoning
1 can cream of mushroom soup (I'm a snob and prefer Campbell's)
1 can whole kernel corn drained
1/2 bag baby spinach
1/2 bag of frozen Ore Ida Crispy Crowns (similar to tater tots but BETTER!)
2 cups shredded cheese divided
1 small yellow onion diced
Green onions

Brown ground beef, drain if needed. Place in large mixing bowl. In same skillet wilt down spinach but allow it to remain bright green. (Chop in chopper after cooked if needing to hide this better from the kids!) In mixing bowl, mix meat, soup, corn, yellow onion, spinach, and 1 cup of shredded cheese. Spread in a 9x13 casserole. Top with a neatly placed layer of Crispy Crowns. Top those with remaining cup of cheese and sprinkle green onions (desired amount) on top. Bake in a 375* oven for about 30 to 45 minutes, allowing top to brown and potatoes to cook. We served this with chips and salsa and called it a meal!

Now if you want to add this to a "Full menu" I would serve the chips and salsa for an appetizer, the casserole with a simple lettuce wedge salad w/ avacado and lime dressing, and sopapilla cheesecake for dessert! I would say this casserole would be great for a fellowship meal, buffet table, and could even be done in the slow cooker!


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