Potluck Taco Casserole Recipes

CRUNCHY POTLUCK TACO SALAD

Steps:

• In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
• In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
• Just before serving, add dressing and chips; toss.

TACO CASSEROLE

Steps:

• Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won't be going from cold to hot right away.
• Preheat oven to 350 degrees.
• Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
• Drain excess grease.
• Add ¾ cup water and taco seasoning.
• Bring to a boil.
• Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
• Spread the refried beans in an even layer within a casserole dish. (Mine was 9 x 13" but varying sizes are fine.)
• Spread the sour cream over the refried beans.
• Top with cooked ground beef mixture, then with cheese.
• If you're preparing this head of time, let it cool and cover and refrigerate until ready to bake.

POTLUCK TACO CASSEROLE

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish., In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes., Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.