GREEN BEAN CASSEROLE SOUTHERN LIVING RECIPES

Steps:

• Fill a large pot with 6 cups tap water and 2 teaspoons of the salt. Bring to a boil over medium-high. Meanwhile, fill a large bowl with ice water; set aside. Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 4 minutes. Using tongs, transfer green beans to ice water; let stand until chilled, about 4 minutes. Drain. Transfer green beans to a large baking sheet lined with paper towels; set aside.
• Cook butter in a large nonstick skillet over medium, stirring often, until butter begins to brown, about 3 minutes. Add almonds and shallot; cook, stirring often, until almonds are slightly toasted, about 2 minutes. Stir in lemon zest and juice, pepper, reserved green beans, and remaining ½ teaspoon salt; cook, stirring often, until green beans are heated through, about 1 minute. Transfer mixture to a platter. Serve immediately.

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat, breaking beef into crumbles, until beef is no longer pink, 10-12 minutes; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.