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lean ground beef onion garlic vegetable oil tomato sauce chili powder salt cream of chicken soup milk Cheddar cheese shredded Monterey Jack cheese taco shells
Viewed: 104 - Published at: 7 years agoIngredients
- 2 lb. lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp. vegetable oil
- 1 (8 oz.) can tomato sauce
- 3 Tbsp. chili powder
- 1/4 tsp. salt
- 1 (10 3/4 oz.) can cream of chicken soup
- 3/4 c. milk
- 1 c. shredded Cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 1 (4.8 oz.) pkg. taco shells, coarsely crushed
Method
- Heat oven to 350°.
- Grease a 2-quart casserole; set aside.
- In large skillet, cook meat, onion and garlic in oil over medium heat until meat is no longer pink and onion is tender.
- Drain.
- Stir in tomato sauce, chili powder and salt.
- Heat over medium heat until bubbly.
- Reduce heat to very low; simmer for 10 minutes, stirring occasionally.
- Remove from heat; set aside.
- Mix Cheddar cheese and Monterey Jack cheese and set aside.
