Tostada casserole

Yield: 4 servings

Measure Ingredient
1 pounds Ground beef
1 Onion,small,grated
1 can Tomato sauce(8oz)
¼ cup Water
2 teaspoons Chili powder
1 can Green chilies(8oz)
¼ pounds Monterey Jack cheese
1 pack 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 1½-quart casserole, place ¾ 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.

Similar recipes