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Taco Salad Casserole

  • 1 pound lean ground beef
  • 1 small onion - chopped
  • 1 cup salsa - mild or medium
  • 3/4 cup water
  • 1 packet taco seasoning mix
  • 1 can (16 oz.) kidney beans, drained or 1 can (16 oz.) re-fried beans
  • tortilla chips - about 6 oz., coarsely broken
  • 1 small head iceburg lettuce - chopped into small pieces
  • 4 oz. shredded cheddar cheese
  • 1 cup sour cream
  • chopped tomatoes
  • taco sauce, mild, medium or hot... as you like it

Preparation -
In a large skillet, saute the ground beef and chopped onion until the beef is browned and the onion is tender. Drain off any fat. Stir in the salsa, water and taco seasoning. Bring to a boil. Reduce heat and simmer for 2 to 3 minutes, stirring often. Stir in the beans, then set aside. Layer the ingredients as follows in a 9" x 13" baking dish - chopped lettuce, tortilla chips, ground beef mixture, shredded cheddar cheese, sour cream and chopped tomatoes. Serve with taco sauce.

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