1 1/2 lb Ground beef
1 cup Chopped onion
1 pkg. Williams Chili Seasoning
1 tsp Ground Cumin
2 cloves Garlic, minced
Salt and Pepper to taste
1 cup Water
2 cups Taco sauce, divided
8-10 Corn Tortillas
2 cups Shredded cheddar jack cheese, divided
1 cup Sour cream
Chopped green onion
Preheat oven to 375˚F. Spray 9×13 inch baking dish with non stick spray, coat or grease dish lightly.
Cook ground beef and chopped onion in skillet over medium heat, stirring frequently to crumble, until meat is browned; drain. Stir in Williams Chili Seasoning, cumin, garlic, salt, pepper, and water; simmer 10 minutes, stirring occasionally.
Pour 1/2 cup taco sauce in prepared dish, and spread to coat bottom of dish evenly. Arrange half of the tortillas across the bottom of this dish. Pour 1/2 cup additional taco sauce evenly over tortillas. Spoon all of the beef mixture over tortillas. Top with about half of the cheese. Spoon sour cream over everything. Arrange remaining tortillas over sour cream, covering the casserole completely. Pour the remaining 1 cup of taco sauce over the top of the tortillas, then sprinkle with remaining cheese. Cover with aluminum foil. Bake covered, for 40 minutes. Remove foil and bake 5 minutes more. Garnish with green onions just before serving. Makes 8-10 servings.
Note: If desired, casserole may be assembled, covered with foil and refrigerated overnight. Bake as directed.
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