Charlene's Recipe

Creamy taco casserole

Category: Best ever casseroles

Serves 10-12

3 lbs ground beef
1 onion, chopped
salt and pepper to taste
15 oz can tomato sauce
4 1/2 oz can chopped chilies
2 (10 oz) cans tomatoes with chilies
1 cup hot pepper sauce
16 corn tortillas, torn into large pieces and divided
3 (16 oz) packages pasteurized processed cheese spread, sliced and divided
12 oz can evaporated milk
Garnish: tortillas chips, additional hot sauce

Brown ground beef with onion in a large skillet; sprinkle with salt and pepper. Drain; add tomato sauce. Reduce heat to low and simmer for 20 minutes. Layer half of the tortillas, half of meat mixture and half of cheese in an ungreased jelly-roll pan sprayed with nonstick vegetable spray, pressing after each layer to pack. Repeat layers, reserving a little meat mixture to sprinkle over last cheese layer. Poke holes in the layers with a fork; pour evaporated milk over top. Allow milk to soak into casserole. Bake, uncovered, at 350 degrees for 40-45 minutes. Serve with chips and additional hot pepper sauce.