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
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
Sour Cream or Plain Greek Yogurt
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.
*This recipe can easily be made vegetarian by using soy crumbles instead of ground beef
Recipe Adapted from The Culinary Arts Institute Cookbook