Taco-Nacho Casserole

Tacos are yummy but messy to eat. Now, heres a recipe for you to enjoy which is easy to make and less messy–The Taco-Nacho Casserole.

Taco-Nacho Casserole
3-4 servings
2 tbsp cooking oil

3-4 cloves garlic

½ k ground beef

1 tsp salt

½ tsp ground pepper

1 tsp cumin

1 305-gram can tomato soup (about 1 1/3 cups)

½ c bottled salsa

1 c grated cheese

Nacho chips

1 c sour cream

Heat cooking oil and sauté garlic about one minute in a skillet.

Add ground beef and season with salt, pepper and cumin. Simmer (stirring the beef occasionally) until beef is brown. Spoon off any excess fat that’s in the pan.

Pour in tomato soup and salsa. Continue simmering until beef is fully cooked.

Transfer to a serving dish. Top with grated cheese. Serve with nacho chips and sour cream.

Tips

For a spicier dish, add chili powder and use more cumin.

You can serve the nacho chips on the side or, for a novel presentation, tuck them vertically into the casserole. Do this just before serving so the nachos maintain their crispness.

If desired, spike up the sour cream with chopped green onions and hot sauce such as Tabasco.

source:

By Norma O. Chikiamco
Philippine Daily Inquirer