Taco Casserole

I am blessed very much in having found a husband that likes so much to cook. Cooking was never really one of my strong points, and the recipes I did learn before moving out of my parents' house were the most simplistic ones...macaroni and cheese, spaghetti and the like. And the way that I learned to make those basic recipes were not to The Instigator's liking! LOL He, even now, gripes that my cooking is far too bland! (I quite enjoyed the cuisine in London, as it is without the spice that The Instigator so craves and appreciates.) Needless to say, he has wasted no time in teaching me to cook things that he enjoys. It's still a learning process, and I have quite a ways to go yet, but I would say that the one I am most adept at is taco casserole. It's quite tasty, and is simple to make! I shall let you in on my secret. ;) (I promise it's super simple!)


YOU'LL NEED:

2 lbs. of ground beef
Taco seasoning
2-16 oz. jars of salsa 
3-16 oz. cans of refried beans
4 cups of shredded cheese 
Tortilla shells
 

Fry the meat and use taco seasoning as directed.

In a large bowl, mix together the beans and salsa.

Put the meat in the bottom of a 9x13 dish, covering the entire bottom, and spread the bean and salsa mixture evenly over the meat. Top with shredded cheese, and bake in the oven at 400* for 20 minutes, or until the cheese is bubbling at the edges.

Spoon casserole into the tortilla shells and eat as a burrito! (It's best to let the casserole set for a few minutes so that it holds it's shape better in the pan.)


Thankfully, this keeps and reheats well, though I recommend adding some extra salsa in the individual portion to be reheated to keep it from being too dry.

Bon appetit!