Easy Taco Casserole Like You Have Never Had Before
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In this easy taco casserole I will show you how to take it over the top with 2 different sauces, one you can buy and the other is a quick make.
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My regular enchilada sauce:
My gluten free enchilada sauce:
My oil and vinegar dressing:
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Taco Casserole Recipe
1 lb. ground beef, grass fed beef
3 cups gold potatoes, organic, peeled and cut into 1 inch cubes
1 yellow onion, diced
1 4 ounce can of mild green chiles, chopped
3 cups shredded cheddar cheese
1 can black beans, drained and rinsed
1 jar of Siete Red Enchilada Sauce
Chopped lettuce, iceberg or romaine, organic
1 large tomato, cut into chunks
Siete Tortilla chips, grain free, about 1 cup broken up
1 cup shredded cheddar cheese
2 avocados, cut into cubes
Sour cream, I use Daisy brand and the ingredients say only cream
Rockin Robins oil and vinegar dressing (special sauce) https://youtu.be/FaYR2Re81R4
Preheat oven to 375 degrees F.
Place the ground beef and onion into a large frying pan over medium heat. Break up the ground beef into little pieces. Cook/stirring until no pink remains. Drain off any excess oil and toss in the garbage.
At the same time, bring a pot of water to a boil and once boiling add the potatoes and cook simmering until the potatoes are fork tender.
Drain the potatoes and place them in the pan with the ground beef. Add the chopped green chiles, black beans and the enchilada sauce. Stir until combined and everything is hot.
Pour this mixture into a 9 x 13 baking dish and spread it out evenly with a large spoon. Then top with more grated cheddar cheese.
Place casserole in the oven at 375 degrees F. for about 15 minutes or until the sauce is bubbly and the cheese has melted completely.
Once done, add a couple of handfuls of lettuce on top of the casserole. Then sprinkle on the chopped tomato, broken up tortilla pieces, avocado chunks, sour cream, and then more cheddar cheese.
Drizzle that special dressing over the top of the casserole. Don’t forget to shake it up first! Enjoy this yummy casserole.
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