Taco Salad Casserole
Orange Sections
Ingredients
- 1 (11-oz) pkg tortilla chips, crushed
- 1 (6.4-oz) pkg Mexican rice
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ⅓ cup water
- 1 (15-oz) can refried beans
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) pkg shredded lettuce
- ½ cup fresh salsa
- 1 (8-oz) carton sour cream
Instructions
- Place crushed chips in a lightly greased broiler-safe 13- x 9-inch baking dish. Cook rice according to package directions; spoon over chips.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Add taco seasoning mix and water; cook, stirring occasionally, until thickened. Stir in beans and corn; cook, stirring often, 2 minutes.
- Preheat broiler. Dollop beef mixture over rice, and sprinkle with cheese. Broil 3 to 4 minutes or until cheese is melted. Top with lettuce, salsa, and sour cream just before serving. Serve with additional chips, if desired.
Side Dish Ingredients
- 3 navel oranges
Side Dish Instructions
- Peel and section oranges before serving.
Kid-Friendly Meal Plan
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