There is never enough Mexican food in my diet. I seriously could eat it every day in some form, tacos, quesadilla or a delicious easy classic casserole like this one.
I have been making this particular recipe for years and it was always a favorite of my children when they were small. You have to be mindful of the sodium level in this recipe (it can become too salty) so be sure to use taco seasoning that is low sodium or no sodium at all.
Better yet, make your own “taco seasoning” so that you can control exactly what you are adding. There are so many recipes out on the web for this that you are bound to find one that will be your preferred choice.
- 10 hard corn shells
- 1 pound ground beef
- 1 package low sodium taco seasoning
- 1/2 cup water
- 2 tablespoons diced onion
- 1 can (8 ounce) tomato sauce
- 1 cups grated cheddar cheese
- In a skillet brown ground beef and onion. Drain off any excess fat. Add the taco seasoning, water and tomato sauce. Simmer on low for 10 minutes.
- In a lightly greased 11×7 inch casserole dish place 5 taco shells that you have broken up into pieces. Spoon half of the meat mixture over the shells and 1 cup of the cheese. Break up the remaining 5 shells and place on the beef layer, top with remaining beef mixture and the last cup of cheese.
- Bake uncovered at 350 degrees for approximately 20-25 minutes until cheese is melted and the casserole is hot all the way through. Serves 4 to 6.