Welcome to the last few days of 2019! Christmas is behind us, but we still have to eat. Am I right or am I right?
This is what I whipped up yesterday. My daughter had a baby last Monday, and I took this meal over to her last night. I sent it in two disposable pans. One they can eat now (she and her husband have a 2-year-old), and the other they can freeze. (Remember: when taking food to someone, always use disposable dishes. )
- 2 pounds ground beef
- 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
- 1/2 cup water
- 1 cup sour cream
- 1 (1.25 ounce) package taco seasoning mix or make your own (I recommend you make your own taco seasoning. The stuff in the packets has so many preservatives.)
Ingredients for Taco Seasoning Mix
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 8 ounces shredded Colby-Monterey Jack cheese
- 1 (18 ounce) package corn tortilla chips
- Preheat oven to 350 degrees F
- In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
- In the bottom of a 9×13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.
- I topped mine with shredded lettuce and tomatoes so it’s like a taco when you cut into it.
Serves six people