Taco Casserole

This taco casserole was from an old worn out and stained recipe card that was Grandma Cottages. She loved this dish and made it often in my childhood. She had six children and many grandchildren and made meals that went a long way for this large family. This recipe fits the bill. Our family loved Mexican food being raised in Southern California so this one was, needless to say was a huge hit with our clan. It is full of flavor and texture and can be made to your family tastes by changing up the amount of chili powder and what kind of salsa you use. This way if you have people with sensitive stomachs or small children you can make it not spicy. Give it a try for your own crew and let us know what you think!

12 Corn Tortillas fried flat but soft

1 Can Pinto Beans (warmed)

1 pound Ground Beef Cooked and Seasoned To Taste with

Chili Powder

Garlic Powder

Salt

Pepper

Onion Powder

4 Cups of Cheese

 Your Favorite Salsa

Cover the bottom of your casserole dish with cooked tortillas.

Spoon over it some of  your pinto beans

Follow with meat

Add cheese and salsa.

Repeat until you run out of tortillas.

Spoon on top meat salsa and bean mixture and cover with cheese.

Bake at 350 until cheese is melted and serve.

Can serve with a dollop of sour cream and a dollop of guacamole with a garden salad.

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