When Making this I would put the olives on the side so those that do not like Olives like me could have the dish without the olives.
Taco Casserole
Ingredients
1 large package corn tortillas
1 can refried beans
1 can enchilada sauce
1 can black olives (optional)
1 pound ground beef
1 package taco season
1 can green chilies
1 jar taco sauce (liquid)
4 cups shredded cheese
Salsa
Preparation
In a large saucepan, brown the ground beef. Combine olives, taco season, green chilies,
and half jar of taco sauce with ground beef. Simmer for 5 minutes. In 9 by 13 pan layer bottom
with corn tortillas, add with meat mixture on top followed by salsa, and cheese.
Next layer the tortillas, beans, salsa and cheese. Top with tortillas, cheese and salsa (or taco sauce).
Cook for 35 minutes at 350 degrees.
This is my version of my dad’s chili recipe. My version came about one time when I wanted to make chili and did not have enough ground beef on hand so I used half sausage and half ground beef. So now everytime I make chili I use this particular recipe. The original recipe calls for pinto beans but I prefer chili beans or kidney beans in it. You can use any of the beans I listed it is your preference as to what you want to use. I also use regular rotel and hot sausage or mild sausage and hot rotel just depending on what is available. I just do not mix the hot sausage and hot rotel as it produces to much heat. My dad always makes this for the volunteers when they work at Galaxy of Lights during the holiday season.
1 c chopped onions
1 c chopped celery
1/2 lb of ground beef
1/2 lb of hot sausage
1 pkg chili mix
1 10 oz can rotel tomatoes
1 28 oz can diced tomatoes
1 can of your choice of chilli beans, kidney beans or pinto beans.
bacon drippings
Saute your onions and celery about 10 minutes or until tender. Brown beef in bacon drippings. Combine all ingredients except beans.
Bring to a boil. Reduce Heat simmer and add beans. Simmer 30 to 40 minutes. (Adjust consistency by adding a small amount of water, beer
or tomatoes.