Taco casserole is a good family meal, one that’s always a favourite around here especially on game days. Very easy to make a delicious medicated version for when friends are over. Will always be a hit and it’s simple and cheap to make.
Total time: 15 Min Prep, 40 minutes cooking
Skill level: Easy
Yields: 4 Servings
1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso™ Thick ‘n Chunky salsa
2 cups coarsely broken tortilla chips
3/4 cup sour cream
4 medium green onions, sliced (1/4 cup)
1 medium onion, diced (1/3 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Cannabis Coco oil or buttery
Whole tortilla chips, shredded lettuce and additional salsa, if desired
Heat oven to 350°F. In 10-inch skillet, Melt butter or coconut oil, fry onions until translucent over medium heat. Add and cook beef 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.
Photo and uneducated version found here