Saturday, April 28, 2012

Easy Taco Casserole

This quick and easy meal is another "Pinterest-inspired" dinner (we've had a lot of those lately, have you?)...but I have to admit, though the concept sounded yummy, the recipe looked a little bit, well...dull. Sooo...I took the liberty of jazzing it up. Just a little. You know, a little sour cream here, a few olives there...that kind of jazz.

And though it isn't a meal that would win any beauty contests, it IS very addictingly yummy AND super easy and fast to put together. And it melds some great flavors. So throw a fiesta- and don't forget to invite Easy Taco Casserole!

As a side note, would there be any objections to calling this a "casser-ole´"? Just thought I'd ask.

Easy Taco Casserole
serves 2-4

1/2 lb. ground turkey, browned
1 cup corn
1 cup salsa
1/2 bag corn tortilla chips (or enough to cover pie pan twice when crushed)
1 cup shredded cheddar cheese
1/2 cup or so sour cream
1 can sliced olives

Preheat oven to 350.
Mix turkey, corn and salsa.
Lightly grease a pie plate or 8 x 8 glass pan. Slightly crush tortilla chips and spread in an even layer, covering bottom of pan. Top with half the meat mixture, followed by half the sour cream, half the cheese and half the olives. Repeat layers. Cover lightly with foil.
Bake 30-40 min. or until bubbly and cheese is melted.

Note: this recipe can also be made ahead and frozen! Simply bake 20 to 30 min. more.

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