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Hearty Taco Casserole

May 29, 2011

On the plus side: this casserole was absolutely amazing.

On the down side: I forgot to take pictures.

You’ll just have to take my word for it – it was beautiful (and tasted great, too!).  Picture this – a layer of tortillas, then a layer of beef, rice, diced onions and peppers, all with melted cheese on top.  Cover the whole thing with tomatoes and lettuce, and you’ve got yourself an absolutely delicious casserole!

If you still don’t believe me, just head over to Recipe Shoebox for pictures along with the original recipe.

Hearty Taco Casserole

recipe adapted from Recipe Shoebox
makes 6-8 servings


  • 2 12″ flour tortillas
  • 2 cups cooked rice
  • 1 lb lean ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 4 garlic cloves, minced
  • 1 cup water
  • taco seasonings
  • 2 eggs
  • 1/4 cup minced fresh cilantro
  • 1 cup shredded cheddar cheese
  • your choice of taco toppings (diced tomatoes, shredded lettuce, salsa, sour cream, etc.)
  1. Preheat oven to 400 degrees.  Line a 13×9 inch pan with two flour tortillas.  They will overlap.
  2. For filling, in a large nonstick skillet, cook the beef, onion, green pepper, and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasonings and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from heat. Stir in eggs and cilantro.
  3. Spread over tortillas and sprinkle with cheese.  Bake 15-17 minutes or until filling is set.
  4. Cut into squares.  Serve with tomatoes, lettuce, salsa, and sour cream.  Alternately, top the entire casserole with lettuce and tomatoes and serve with salsa and sour cream.  (This looks better but is not able to be reheated.)

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