Taco Casserole

I love one dish meals! They're perfect for those weekdays when you just want to throw a bunch things into a dish, pop in the oven and "BAMB!"... dinner is served. I found this recipe in a helpful cookbook titled Campell's Cooking Companion. I added corn to the casserole... not because I was trying to be different, but because I had three ears of corn I needed to cook or they'd go bad... and it turned out wonderfully. The recipe calls for cheddar cheese... but I'm sure it would be excellent with nacho cheese too. I think I'll try that next time. :-)



Taco Casserole


Ingredients:

1 pound ground beef
1 can (10 3/4 ounces) Campell's Condensed Tomato Soup
1 cup Chunky Salsa
1/2 cup milk
1/2 cup uncooked instant white rice
1/2 cup crushed tortilla chips
1/2 shredded Cheddar cheese
1 can sweet corn

Directions:

1. Cook the beef in 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.

2. Stir the soup, salsa, milk, corn and rice into the skillet. Spoon the soup mixture into a 1 1/2-quart casserole dish. Cover the dish with foil.

3. Bake at 400 F. for 25-30 minutes. Stir.

4. Sprinkle the chips around the edge of the casserole . Sprinkle with cheese.