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Taco Casserole….

Although I am sure most of you were probably not expecting to find a Taco Pie on my site, I do cook… I just do not find dinners as appealing to photograph and write about. However, once in a while I feel compelled to elaborate on my dinner adventures. This recipe being one of those adventures. I originally saw this recipe on the allrecipes.com home page and thought it sounded interesting. Taco Pie? Something about the title of this recipe did not sit well with me, so I decided to rename it something splendid, something über original…that name being…Taco Casserole! This is a quick easy meal for busy moms and dads looking to put a hearty and hot meal on the table within a half hour! I served this along side tortilla scoops filled with a corn and black bean salad and topped everything off with a dollop of sour cream. This recipe was quick, easy and super flavorful! Enjoy!

Disclaimer…This recipe is not low fat, in fact it’s high fat…I mean high high fat! I am sure you can lighten this up easily with reduced fat products…I however, chose to rock out the full fat version!
TACO CASSEROLE adapted from allrecipes.com
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
½ a medium onion; diced
1 small can of jalapeños (use fresh if you have them)
½ can refried beans
1 (1 ounce) package taco seasoning mix (I made my own; see recipe below)
1 cup sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef and onions in a large skillet over medium high heat. Add the taco seasoning and jalapeños; stir together well. Mix together 1/4 cup sour cream with the refried beans. 4. When dough is done, remove from oven and place refried bean and sour cream mixture on top then layer with meat mixture, sour cream and cheese, and then top off with the crushed nacho chips. (I left the chips off the top)
5. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

TACO SEASONING from allrecipes.com
Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. (Two heaping TBS of this mix is about the equivalent of one packet)

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Shannon

Thursday 30th of December 2010

Sounded good, and tasted even better! I substituted ground turkey and fat-free sour cream, and my husband and I couldn't taste the difference! (Not sure how much healthier we made it, but we can lie to ourselves, right?) Love your blog, and this recipe has earned its place in my recipe box!

Allison

Monday 4th of May 2009

Made this tonight, it was really good. A bit spicey for the kids, but next time I'll leave out the jalapeƱos & that should help. Thanks for posting this! Very yummy!

The PeachPost

Sunday 19th of April 2009

Great recipe!!! The only change that I made is that I used Crumbles by Morningstar -definitely a low fat option.

Leslie

Wednesday 11th of March 2009

Oh my word! This looks sooo delish..the more fat the better sometimes!

The Educated Plate

Tuesday 3rd of March 2009

Sounds delicious, but I'm still wondering what you made for dessert? Whatever it was I'm sure it was yummy!

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