Taco Casserole

Ingredients:

4 or 5 crumbled taco shells or chips
1 1/2 lb. ground beef
1 medium onion, chopped finely
1 envelope Taco seasoning mix*
1 (4-ounce) can chopped green chilies (don't drain)
1 small can sliced black olives, drained
1 cup milk
1/2 cup Bisquick (baking mix)
2 eggs
1 cup shredded Cheddar or Monterey Jack cheese (or a combination of both)
2 large tomatoes, chopped
Shredded lettuce
Sour cream
Taco or picante sauce

Directions:

Heat oven to 400 degrees (F). Liberally grease an 8"x12" casserole dish (use non-stick spray or shortening your choice.) Spread crumbled taco shells in dish. Brown and crumble beef and onion in a large frying pan. Drain and add taco
seasoning packet* and spread on top of the taco shells in dish evenly. Top that with the chilies and the black olives. Beat milk, eggs, and Bisquick until fairly smooth. Pour evenly into the dish. Bake for 25 minutes. (If freezing, see **notes below). Top with half of the chopped tomatoes and 1 cup of the cheese. Bake another 8-10 minutes (until knife in center proves the center is done). Serve a sliced portion with remaining chopped tomatoes, lettuce, sour cream and taco/picante sauce. Serves 6 to 8. Serve with refried beans topped with cheddar cheese and onions, and Mexican rice.

*Or use 1 heaping Tbsp. Chili powder, mixed with 1 tsp. ground cumin powder, 1 tsp.garlic powder & 1/2 tsp. salt instead of the packaged taco seasoning mix.

** To freeze: after baking the 25 minutes (do not add the cheese or tomatoes), cool and wrap ungarnished. To use, thaw and reheat in 400 degree oven for about 15 minutes, add half of the cheese and tomatoes and bake 8 to 10 minutes or until heated through and cheese is melted. Then serve garnished with the lettuce, chopped tomatoes, sour cream, and salsa.