Easy and adaptable baked taco casserole (anytime)

January 24, 2009

S. loves beans. LOVES beans. He likes nothing better than to spoon up kidney or black beans straight from the can. It would be great if he were the vegetarian half of my little dynamic duo, but no.  M. is the vegetarian, and it’s always a struggle to get him to eat even a few beans unless they’re heavily doctored.  And most of us are like him, I guess — no one else I know has ever preferred their canned beans straight!

I’ve heavily modified a Taste of Home recipe for Baked Taco so that it pleases both boys.  You can change it more to incorporate corn or chiles or red peppers or crushed tortilla chips or whatever your favorite Tex-Mex ingredient happens to be.

Baked Taco Casserole

Yield: 4 servings

1 lb. ground beef

1 envelope taco seasoning

1/2 cup salsa or taco sauce

1/4 cup chopped onion

2 eggs

1/2 cup milk

1/2 cup plus 2 Tbsp. Bisquick

Salt and pepper to taste

3/4 cup chopped tomato

1/4 cup chopped green pepper

1/2 cup canned kidney or black beans

2 cups (8 oz.) shredded Cheddar

In a skillet, brown the ground beef; drain. Add the taco seasoning (or your own blend of oregano, paprika, chili powder, garlic powder, salt, cayenne, cumin, etc.) and cook until fragrant. Add a couple tablespoons of water and let it cook away. Remove from heat and stir in the taco sauce or salsa and the chopped onion. Spoon the meat into an oiled 8-by-8-inch pan. In a bowl, beat the eggs and milk with a fork. Add the Bisquick and salt and pepper; stir to combine. Pour the batter over the meat. Bake, uncovered, in an oven preheated to 400 degrees for 20 to 25 minutes or until golden brown. Spread the cheese over the top and sprinkle on the tomato, green pepper and beans. Let the cheese melt (return the pan to the oven if necessary) and serve hot. Top with sour cream and more salsa, if desired.


One Response to “Easy and adaptable baked taco casserole (anytime)”

  1. Mutha Mae Says:

    I’m going to try this out this week. Thanks!

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