TACO CASSEROLE WITH RICE AND TORTILLAS RECIPES

Steps:

• Preheat the oven to 350°F (177°C).
• Heat the oil in a large skillet over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic and cook for another minute or two.
• Increase the heat to medium high, add the beef and cook until browned, then drain.
• Add the taco seasoning, tomato paste and water and cook and stir until thickened, about 5 more minutes.
• Put the refried beans in a saucepan, and stir in half of the cheese and the salsa.  Heat over medium heat until hot, stirring often.
• Spread half of the corn chips on the bottom of a 9 x 13 casserole dish. , .  t
• Pour and spread the bean mixture over the top.
• Then cover with the rest of the corn chips..
• Spoon the taco meat on top of the chips.
• Then sprinkle on the remaining cheese and the sliced olives.
• Bake for about 20 - 25 minutes, or until the cheese is melted and the casserole is heated throughout.
• Sprinkle with diced tomatoes and serve.

Steps:

• Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.  Stir in taco seasoning, then season to taste with salt and pepper. Stir in everything but ¼ cup black beans, 1 1/2 cups cherry tomatoes, and corn.  Spread a small amount of the beef mixture on the bottom of your baking dish, then top with a layer of tortillas. Add a third of the cheeses, 1/3 of the meat mixture, then repeat with another layer of tortillas, cheese and beef. Top with remaining tortillas and remaining meat mixture. Top with crushed corn chips, remaining cheese, and reserved beans. Bake until cheese is melty and casserole is warmed through, 20 to 25 minutes. Garnish with remaining cherry tomatoes and green onions. Serve with sour cream.