Taco Hotdish
Yield
6 servingsPrep
25 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
taco shells
crushed |
*
|
| 1 | pound |
ground beef, lean
browned |
|
| 1 | medium |
onions
chopped |
|
| 1 | can |
tomato soup
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 8 | ounces |
cottage cheese
|
|
| ¾ | pound |
cheddar cheese
grated |
|
| 1 | x |
lettuce
shredded |
*
|
| 1 | x |
tomatoes
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
taco shells
crushed |
*
|
| 453.6 | g |
ground beef, lean
browned |
|
| 1 | medium |
onions
chopped |
|
| 1 | can |
tomato soup
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 231.2 | ml/g |
cottage cheese
|
|
| 340.2 | g |
cheddar cheese
grated |
|
| 1 | x |
lettuce
shredded |
*
|
| 1 | x |
tomatoes
chopped |
*
|
Directions
Crush taco chips and place in lightly-oiled 9x13-inch pan.
Brown hamburger and onion; drain.
Add tomato soup and taco seasoning.
Mix and pour over chips.
Spread cottage cheese over meat mixture.
Add cheddar cheese.
Cover with foil.
Bake 40 minutes at 350℉ (180℃).
Serve with shredded lettuce and chopped tomatoes.
