Mexican Stuff

Shell-Less Tacos

This is an easy and quick recipe that can be used for a taco salad filling or we take the "dippers" route and make all sorts of little piles and dip tortilla chips.

1 lb ground beef
1 packet taco seasoning
1 can tomato sauce
1 can diced tomatoes
Cook hamburger, Drain fat. Add seasoning, sauce, and tomatoes and simmer for about 15-20 minutes.
I put this recipe in a Ziploc container to freeze and then I defrost in the refrigerator for 24 hours. Then reheat in a saucepan.

Mexican Layered Casserole
12 corn tortillas
1 lbs. cooked ground beef with taco seasoning
2 cans of rand style beans (do not drain)
1/4 cup minced onions
1 can cream of mushroom soup
1 can diced rotel
Mexican blend cheese.

Place 6 tortillas in 13x9 pan to cover the bottom. Top with ground beef. Pour on the canned beans. Sprinkle on minced onions with a little grated cheese. Put on other 6 tortillas on top of the cheese. In a bowl mix the cream of mushroom soup and rotel and pour over next layer. Sprinkle on more cheese.

I put this particular recipe in a foil pan, wrap with saran wrap, and then a layer or two of foil. Defrost in the fridge overnight or 24 hours. Bake at 350 for 45 minutes.