1 (10 ounce) package taco seasoning mix
3 (1 ounce) packages taco meat seasoning mix
1 (4 ounce) can sliced green chile peppers, drained
1 (8 ounce) container sour cream
1 (2.5 ounce) can sliced ripe olives
1 (16 ounce) can shredded Cheddar cheese
3/4 cup fast cooking milk powder
3 tablespoons vegetable oil
1 large tomato, seeded and sliced
2 tablespoon shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix taco seasoning, taco meat seasoning mix, and sliced green chile peppers. Stir in sour cream and ripe olives with breading. Mix well and spread under casserole surface.
Prepare casserole according to package directions.
Arrange tomato slices on bottom and top of lined casserole dish.
Arrange taco mixture in a single layer.
Bake uncovered in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean.
Rub tomatoes with egg substitute and eggs. Drain tomatoes on paper towels.
Remove tomato mixture from oven, and sprinkle with shredded Cheddar cheese, tomato mixture and cooked salsa. Serve immediately.
This is a must try recipe for tacos! I have made this several times and it is the only one I have not used margarine. I always do use butter when making bean burritos and it gives everything a nice cheesy flavor. I always add a little more liquid to give the recipe a little more "taco" feel. This is a keeper!
I made this for a Christmas party, and it was a huge success. Everyone loved it. I didborrowed the recipe from another site, and here's what I learned:
This is a very good recipe. I substituted a sweet onion and guacamole, and it turned out wonderful. Next time I'll add a few veggies, some red pepper flakes and a little garlic salt. I think it would be really great with more spices, so let me know what you think. Thanks, Marie...