Sometimes a recipe can really surprise you. When I saw this Beefy Taco Bake I thought, okay, here's something super simple to try for camping. The ingredients reminded me of a luncheon special you might find dished up in a school cafeteria. Boy, was I ever wrong. This enchilada-chilequiles-tortilla pie casserole, is really good. Of course I had to add extra cheese but it's rich and creamy and trust me, everyone will love it. Snip the tortillas with your kitchen shears or even tear them into little pieces. I baked mine in a 10 inch dutch oven. Once the beef was browned. I moved the bottom coals to a ring of 10 around the base of the oven and completely covered the lid. Give it a stir after 15 minutes and be sure to let it sit for a while before serving, give the tortillas time to soak up all those flavorful juices. This is another keeper from the Mr. Food website.
Beefy Taco Bake
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 cup salsa
1/2 cup milk
6 (6- to 8-inch) flour or 8 corn tortillas, cut into 1-inch pieces
1-2 cups shredded Cheddar cheese, divided
Lightly oil or spray 10 inch dutch oven.
Brown beef over a full compliment of coals. Drain.
Stir in soup, salsa, milk, tortillas, and 1/2 the cheese; mix well.
Cover and bake for 20-25 minutes at 400 degrees. Sprinkle with remaining cheese, cover and cook 5 minutes longer or until cheese is melted. Let sit for 15 minutes before serving. Serves 4.
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Brown beef and drain   |
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