Taco Casserole

By á-9925

Ingredients

• 2 lb. ground chunk
• 1 large onion, chopped
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon pepper
• 1 (15 oz.) can ranch-style beans
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (10 oz.) can diced tomatoes and green chiles, undrained
• 8 (6-inch) white corn tortillas, cut into quarters
• 1 (8-oz.) package pasteurized prepared cheese product crumbles
• Garnish: fresh cilantro sprigs

Preparation

Step 1

Cook first 4 ingredients in a large skillet, stirring until beef crumbles and is no longer pink.
Drain and pat dry with paper towels.
Wipe skillet clean.
Return meat mixture to pan and stir in beans and next 3 ingredients.
Layer half of tortillas in a lightly greased 13 x 9 baking dish.
Top with half of meat mixture and half of cheese crumbles.
Repeat layers with remaining tortilla wedges, meat mixture, and cheese crumbles.
Cover tightly with aluminum foil.
Freeze up to 1 month.
Bake, covered, at 350 for 1 hour.
Remove and discard foil.
Bake 30 more minutes or until thoroughly heated.
Let stand 10 minutes before serving.
Garnish, if desired.