Nancy McWhorter- For The Record

With the busy Christmas holidays just around the corner, you will appreciate quick and easy recipes, especially One Dish Meals.  I recently prepared this KEEPER for Ava’s and my dinner.  All the ingredients are staples in my kitchen except for the corn chips.  However that day I did have a partial bag of Fritos that I needed to use so no trip to the grocery store was necessary.
When a recipe calls for one pound of ground beef, I always just use one half pound which is adequate for us. Plus I only use lean ground beef.  The only topping ingredient that I had available was the ripe olives so I spread them across the top of the cheese before baking.
I appreciate my loyal friend, Audrey, sharing her recipe with me and the newspaper.

TACO CASSEROLE
(Recipe from my Bridge City Friend, Audrey Lawson)

1 lb. ground beef, brown & drained (I used
½ lb. lean)
1 pkg. Taco seasoning
1 (15 oz.) can Ranch Style Beans (undrained)
1 (14.75 oz.) can cream style corn
1 (9 ¼ oz.) bag corn chips
1 ½ cups shredded cheese (I used from a pkg. of
4 Mexican cheeses)

Mix ground beef, Taco seasoning, Ranch Style Beans and cream style corn.  Crumble corn chips into lightly greased 2 quart dish.  Pour meat mixture over chips; sprinkle cheese on top.  Bake at 350° for 20 minutes.  May top with sliced ripe olives, guacamole, salsa, sour cream and/or shredded lettuce.  I used sliced ripe olives only and spread them on top of the cheese before baking.