Tortilla Chips
Tomatoes (Chopped; Optional)
Cilantro (Chopped; Optional)
Black Olives (Chopped)
Ground Beef
Onions (Chopped)
Refried Beans (2 Large Cans)
Sour Cream (Optional)
Taco Seasoning
Salsa (Optional)
Mexican Shredded Cheese (2 Large Bags)
Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won't be going from cold to hot right away. Cook/crumble the ground beef and onions in a pan over medium-high heat. Drain excess grease, add water and taco seasoning. Bring to a boil, reduce to a simmer for 5 minutes, then remove from heat.
Spread the refried beans in an even layer over a 9 x 13″ casserole dish. Top with sour cream. Add the seasoned ground beef and onions on top. Top with cheese. Bake uncovered at 350°F for 15 minutes, until the cheese is hot and melted. Add the black olives and crunchy toppings. Bake uncovered for 8 minutes. Garnish with green onions, diced tomatoes, and/or shredded lettuce if desired and serve!
A/N: I am using the Nesco for this since it is an easier bake that way.
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The Kissel-Kestner Family Cookbook
No FicciónA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
