Shannon's Cookbook

The sour cream red sauce really jazzes this dish up. Be sure to start the red sauce first so it can simmer for about 10 minutes before starting the ground beef filling. I also feel that the step which calls for letting the casserole sit for 10 minutes before serving is essential. This recipe is an amalgamation of many different recipes I have used to make Mexican casseroles in the past. 1 lb ground beef 1 small onion, chopped 1/2 green bell pepper, diced 2-3 garlic cloves, minced 1/2 can cream of chicken soup splash of milk (I used evaporated) salt to taste Red Sauce 12 corn tortillas 2 cups shredded sharp cheddar cheese, divided sour cream crushed tortilla chips Sour Cream Red Sauce drizzle of olive oil 1-2 cloves garlic, minced 1/2 teaspoon red pepper flakes (or to taste) 1 small onion, finely chopped 1/2 teaspoon dried oregano, rubbed 2 teaspoons chili powder 1/2 teaspoon dried basil, rubbed 1 teaspoon cumin 1 cup tomato sauce (I used pureed tomatoes) 1 cup beef broth 1 cu...

This recipe comes from my mother's recipe box, although she always called it "Impossible" taco pie. It takes over 45 minutes from prep to serving, so it is right on "edge" of being a minute meal. Kid friendly too! 1 pound ground beef 1 small onion, chopped 1 envelope (1 1/4 ounces) taco seasoning mix 1 small can chopped green chilies, drained 1 cup milk 2 eggs 1/2 cup baking mix 3/4 cup shredded Monterey Jack or cheddar cheese Salsa, if desired Sour cream, if desired Preheat oven to 400°. Spray a 9-inch pie plate with cooking spray. Cook ground beef and onion in 10-inch skillet over medium heat, drain well. Stir in seasoning mix. Spoon into pie plate; spread top with chilies. Stir milk, eggs and baking mix til blended. Pour into pie plate. Bake about 25 minutes or til knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Garnish with salsa and sour cream. Variations: Top with black olives or tomato. If you d...