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Title: Melissa Mccarter's Taco Casserole
Categories: Casserole Ethnic Meat
Yield: 1 Servings
| 2 | lb | Ground round |
| 1 | sm | Onion, chopped |
| 1 | sm | Green bell pepper, chopped |
| 2 | Fresh or pickled jalapeno peppers, | |
| 1 | sm | Can cream of mushroom soup |
| 1 | sm | Can cream of chicken soup |
| 2 | To 3 cans of water | |
| 1 | sm | Can enchilada sauce (hot or mild) |
| 1 | pk | Taco seasoning mix |
| 2 | To 3 dashes tabasco sauce | |
| 1 | Bag plain tortilla chips | |
| 1 | pk | American cheese slices |
| 1 | Black olives, optional |
Pre-heat oven to 350 degrees. Brown ground round with onion, bell pepper and jalapenos; no need to drain if using ground round. In a large mixing bowl, add cream of mushroom and cream of chicken soup, water, enchilada sauce, taco seasoning and tabasco sauce. Mix ingredients well, add the cooked ground round to the sauce and mix together. If not soupy enough add another can of mushroom soup, chicken soup and water. In a large 2 1/2 quart or larger casserole dish, place 1 cup meat mixture on the bottom of the casserole dish, then 3 or 4 American cheese slices, then the black olives (optional), then the chips. Continue to layer ending with cheese. Cover and cook at 350 degrees for 1 hour. Take out of the oven and allow to sit for 15 minutes before serving.
Note: In this recipe, you can add whatever you like, such as layers of sliced jalapenos, cayenne pepper, corn, etc. Your options are endless and the result is delicious!
Recipe by: Melissa McCarter (melissam@mail.usmo.com) A Guest Recipe From The Kountry Kitchen Web Page Kountry Kitchen Cookbooks http://www.nmol.com/users/kountry/index.htm
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