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Preheat oven to 350F.
Mix browned ground meat and onions in soup mixture.
In a greased 9x13 in. pan, spread small amount of soup mixture. Add a layer of tortillas,
then sprinkle with cheese. Repeat process 2 more times. End with layer of tortillas.
Spread soup mixture on top, sprinkled with cheese.
Bake, uncovered, for 25 minutes. Turn oven off, and let casserole set for 15 more minutes
in the oven.
Serve warm or at room temperature.
About the Author: The only thing Tara Manderino enjoys more than a good romance is
a romance with something more. SOUL GUARDIAN, her paranormal romance, has all
her favorite elements -- and her favorite character, Lucien.
Author's URL: http://taramanderino.homestead.com
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Taco Salad
From: Denise Gasta
Taco Salad is a fun meal that children can prepare, with appropriate supervision. Meat
eaters can replace the protein crumbles with 1 lb. of ground meat.
Preparation time: approximately 1 hour. Salad can be served immediately upon
completion, or served chilled.
1
1
5
1
8
8
2
1
2
1
1
package Green Giant (or similar) Protein Crumbles
package Taco Mix (we use McCormack’s)
Roma tomatoes, diced
large head iceberg lettuce, shredded
oz. black olives, sliced
oz. green chilies, diced
bunches green onions, diced
2 oz. sharp cheddar cheese, shredded
Haas avocados, diced
medium bag nacho chips, crumbled (not small)
bottle Thousand Island dressing (large bottle)
Tabasco sauce (to taste)
Prepare all vegetables in advance. Do all the dicing, slicing, shredding approximately 1
hour before assembly. Set aside until the following step is done.
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