Taco Casserole

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1 lb. grass-fed, organic ground beef
1 bag organic, frozen corn
1 package Food for Life corn tortillas
1 can black olives, sliced
2 c. cheddar cheese
1 large can organic tomato sauce

1 tsp. cornstarch
1 Tbls. chili powder
1 tsp. cumin
1/2 tsp. Real Garlic Salt
1/2 tsp. Real Onion Salt
1/2 tsp. black pepper
1 tsp. oregano

*Preheat oven to 350 degrees. Fry beef until cooked all the way through, making sure to break in to small bite size pieces. In a bowl, combine tomato sauce, cornstarch, chili powder, cumin, oregano, salts and pepper in a saucepan and bring to a boil. Spread a little of mixture at the bottom of a round, or 9×9 baking dish. Layer the casserole in this order: Tortillas (dipped in enchilada sauce until completely covered), beef, corn, olives and cheese. Repeat ending with cheese on top. Bake, covered with tin foil, for 25-35 minutes or until hot all the way through. Top with gluten-free ranch dressing or sour cream and fresh cilantro.

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