Cowboy Taco Casserole Recipe

A crunchy corn crust, a beefy, salsa-fied filling,
topped with another crispy corn layer, then CHEESE.

It’s the casserole you can make that is comfort food.
Great for the freezer, and kids like it too.

I have a feeling a hungry cowboy or two would
find themselves full and happy after a plate of this for
dinner.  Serve a good salad, and end the meal with a
Texas chocolate sheet cake and you will be in a
state of gastronomical bliss.

So if you are wondering what you can make for
dinner, this is a good “pin it and make it” meal
that I turn to time and time again.

Let’s cook…
Cowboy Taco Casserole
Makes one 13″ x 9″ dish 
Serves approx. 6-8

2 pounds of extra lean or super lean ground beef
16 ounce jar of mild salsa
14.5 ounce can of chopped tomatoes
15 ounce can of black beans, rinsed and drained
One package of taco seasoning mix
12 ounces of elbow macaroni
3 cups of crushed corn chips (Fritos etc…) (measure after crushing)
2 cups of shredded cheddar cheese
Sour cream & green onions for garnish

Grease a 13″ x 9″ baking dish, set aside.  Preheat oven to 350*
Brown ground beef and drain off any excess fat.  Stir in salsa,
tomatoes, beans, seasoning mix, and cooked pasta.
Blend together and simmer for 15 minutes.
Cover prepared baking dish with half of crushed corn chips.
Next spread the beef & salsa mixture over the chips.
Cover with remaining chips, then cheese.  Bake for
approximately 20-30 minutes in preheated oven until
casserole is bubbly and cheese is melted.

Let casserole stand for 10 minutes and garnish as desired.
Enjoy!!