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Taco Bake
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- 2 lb. ground beef
- 1 1/2 c. fresh or frozen chopped onion
- 1 (15 oz.) can red kidney beans, drained
- 15 oz. can tomato sauce
- 2 tsp. chili powder
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 c. shredded cheddar cheese
- 5 oz. pkg. taco shells, 12
- 1/2 head iceberg lettuce, coarsely sliced
- 2 med. tomatoes, cut into 1/2 inch pieces
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| In 10 inch skillet over medium high heat cook meat and onions until beef is brown and onions tender, about 10 minutes. Stir in sauce, beans, chili, salt and pepper. Break each taco shell in half at fold and arrange on bottom and up aides of 13 x 9 inch baking dish. Spoon meat mixture evenly over them and sprinkle with cheese. Bake at 350° oven 15-20 minutes until hot. Top with lettuce and tomatoes. Serves 8. |
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