Wednesday, August 28, 2013

Taco Skillet Casserole

Don't let the name fool you, this is basically nachos for dinner.  I found this recipe in an old Culinary Arts Institute and have made it easier and a little healthier.  (But not too healthy... I just said this is nachos for dinner right?)
My favorite part of this dish is that you can basically add whatever you want AND it uses up all those chip crumbs in the bottom of the bag.  Yay!

Taco Skillet Casserole


Taco Skillet Casserole

Ingredients
1 pound ground beef*
1 small onion, chopped
1 clove garlic, minced
1/2 green pepper, chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
2 cups enchilada sauce (I used red)
1 1/2 cups tortilla chips, crumbled (or the crumbs from the bottom of the bag)
1 cup cheddar cheese, shredded
1 tomato, chopped
Shredded Lettuce
Sour Cream or Plain Greek Yogurt

Preparation
In a large skillet, brown ground beef over medium heat.  Drain except for 1 tsp. oil.
Add garlic, onion, and pepper.
Cook for 5 minutes, or until pepper is slightly soft.
Add pepper, salt, chili powder, and enchilada sauce.
Cook for 10 minutes.
Add tomato, tortilla chips, and cheese.
Cook for another 5 minutes, or until everything is coated.
Spoon mixture on plate and top with lettuce and sour cream.
Enjoy!

*This recipe can easily be made vegetarian by using soy crumbles instead of ground beef

Recipe Adapted from The Culinary Arts Institute Cookbook