Title: Tostada Casserole
Categories: Mexican Casserole
Yield: 4 Servings
| 1 | lb | Ground beef |
| 1 | | Onion,small,grated |
| 1 | cn | Tomato sauce(8oz) |
| 1/4 | c | Water |
| 2 | ts | Chili powder |
| 1 | cn | Green chilies(8oz) |
| 1/4 | lb | Monterey Jack cheese |
| 1 | pk | Taco shells(4oz) |
1. Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion;
cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and
breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and
discard excess fat. Stir in tomato sauce, water, and chili powder. Cover
and cook at high 4 minutes or until meat mixture thickens, stirring after 2
minutes. Stir in undrained green chilies and shredded cheese.
2. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken
tacos. Top with meat mixture; cover with casserole lid or large plate. Cook
at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand,
still covered, 5 minutes. Sprinkle with remaining tacos.