Melissa mccarter's taco casserole

1 Servings

Ingredients

Quantity Ingredient
2 pounds Ground round
1 small Onion, chopped
1 small Green bell pepper, chopped
2 eaches Fresh or pickled jalapeno peppers,
1 small Can cream of mushroom soup
1 small Can cream of chicken soup
2 eaches To 3 cans of water
1 small Can enchilada sauce (hot or mild)
1 pack Taco seasoning mix
2 eaches To 3 dashes tabasco sauce
1 each Bag plain tortilla chips
1 pack American cheese slices
1 Black olives, optional

Directions

Pre-heat oven to 350 degrees. Brown ground round with onion, bell pepper and jalapenos; no need to drain if using ground round. In a large mixing bowl, add cream of mushroom and cream of chicken soup, water, enchilada sauce, taco seasoning and tabasco sauce. Mix ingredients well, add the cooked ground round to the sauce and mix together. If not soupy enough add another can of mushroom soup, chicken soup and water. In a large 2½ quart or larger casserole dish, place 1 cup meat mixture on the bottom of the casserole dish, then 3 or 4 American cheese slices, then the black olives (optional), then the chips. Continue to layer ending with cheese. Cover and cook at 350 degrees for 1 hour. Take out of the oven and allow to sit for 15 minutes before serving.

Note: In this recipe, you can add whatever you like, such as layers of sliced jalapenos, cayenne pepper, corn, etc. Your options are endless and the result is delicious! Recipe by: Melissa McCarter (melissam@...) A Guest Recipe From The Kountry Kitchen Web Page Kountry Kitchen Cookbooks

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