Chips for Supper! {Taco Casserole}

I have a tendency to eat like a kid.

Dessert is the best part of any meal.
Hand held food is always fun.
Cheesy is good.

Get where I'm going?

So if chips can be turned into a meal, I'm gonna give it a whirl.

Taco Casserole is like a pan of layered nachos, all beefy, cheesy, sour creamy and with loads of green onion (my favorite part).  It's good as is but even better topped with lettuce, tomato, and jalapenos.

This casserole doesn't hold up well as leftovers.

The chips get soggy. Who likes soggy chips?
No one, that's who.

For the three of us, I cut the recipe in half and make it in an 8 x 8 pan.

Then I do it all over again another night.
Chips for supper twice in one week!

Print it

Taco Casserole

1 lb ground beef
1 envelope taco seasoning (1.25 oz)
1/2 cup picante sauce
1 1/2 cups chicken broth
1/4 cup flour
7 oz can chopped green chiles
8 oz sour cream
1 bag tortilla chips
2 cups grated cheese
1/2 cup green onion
2 cups shredded lettuce
2 chopped roma tomatoes
2 Tbsp chopped jalapeno
1 lime (optional)

Preheat oven to 350.  Grease a 13 x 9 baking pan.

Brown the ground beef.  Stir in the taco seasoning and picante sauce.  Whisk together the broth and flour and add to the beef mixture.  Simmer until most of the liquid has evaporated and the beef mixture has thickened.  While this simmers, mix together the green chiles and sour cream in a separate bowl.

Place half of the tortilla chips on the bottom of the pan.  Spoon half of the beef mixture over the chips.  Then spoon half of the sour cream mixture, half of the cheese, then half of the green onion.  Repeat with the remaining chips, beef, sour cream, cheese, and green onion.  Bake for about 20 minutes to heat through and melt the cheese.

Remove from oven and let stand for a few minutes.  Top with shredded lettuce, tomato, and jalapenos.  Squeeze lime juice over the top (optional) and serve.


More Cinco de Mayo...

Linking with: