The Recipe: From Pillsbury's Annual Recipes 2009 cookbook.
How it Went: This seemed like an easy thing to make, but you can never be sure with something this straightforward. Sometimes the easy things are actually too easy for their own good and end up tasting totally blah. Also, Husband is never too thrilled when I set out to try something new, and I know he was nervous about this one. However, when I brought it piping hot to the table, and the taco-y aroma wafted through the room, I had a feeling it was all going to be OK. We both loved it.
What You Need:
1 lb ground beef or ground turkey
1 can refried beans
1 jar medium salsa
1 package taco seasoning mix
tortilla chips
1/2 green bell pepper
4 scallions
1-2 tomatoes, depending on your tomato preference
1 C shredded cheese (cheddar or colby jack or something similar)
1/4 C sliced black olives
shredded lettuce
sour cream
Your Turn:
Chop 1/2 green bell pepper. Slice 4 scallions from the white end about halfway up the green part. Dice up 1 or 2 tomatoes. I used just one, but if you like tomatoes more than me, use two. Set this mixture aside.
Cook 1 lb ground beef or turkey in a large skillet until brown. Drain fat.
Reduce heat to medium, then stir in 1 can refried beans, 1 jar medium salsa, and 1 package taco seasoning mix.
Heat to boiling, stirring occasionally.
In the bottom of a 9x13 casserole dish, crumble about 2 C tortilla chips. You basically want to cover the bottom of the dish completely. Top this with the meat and bean mixture from the skillet.
Over this, scatter your vegetable mixture.
Sprinkle 1 C shredded cheese, and 1/4 C chopped black olives on top of this.
Bake uncovered at 350 for 20-30 minutes until hot and bubbly.
Serve with shredded lettuce, sour cream, and additional tortilla chips.
No comments:
Post a Comment