Tostada Casserole
Yield
4 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | small |
onions
grated |
|
| 8 | ounces |
tomato sauce
|
|
| ¼ | cup |
water
|
|
| 2 | teaspoons |
chili powder
|
|
| 8 | ounces |
green chili peppers, canned
|
|
| ¼ | pound |
monterey jack cheese
|
|
| 1 | package |
taco shells
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | small |
onions
grated |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 59 | ml |
water
|
|
| 1E+1 | ml |
chili powder
|
|
| 231.2 | ml/g |
green chili peppers, canned
|
|
| 113.4 | g |
monterey jack cheese
|
|
| 1 | package |
taco shells
|
*
|
Directions
Coarsely break taco shells.
In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper.
Cook at high (100%) 4 to 5 minutes, stirring and breaking up meat into small pieces every 2 minutes.
Tilt bowl; skim and discard excess fat.
Stir in tomato sauce, water, and chili powder.
Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes.
Stir in undrained green chilies and shredded cheese.
In shallow 1½-quart casserole, place ¾ of the coarsely broken tacos.
Top with meat mixture; cover with casserole lid or large plate.
Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot.
Let stand, still covered, 5 minutes.
Sprinkle with remaining tacos.
