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March 21, 2014 / Chris Blum

Taco Casserole

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Sometimes the best laid plans can go awry, and you just have to roll with it. I planned on making taquitos tonight, but my corn tortillas did like the idea of being rolled up, so we ended up with taco casserole – which was delicious!

Ingredients:
1 zucchini, grated
1 lb beef
3 TBSP chili powder
2 tsp onion powder
1 tsp cumin
1/2 tsp salt
6 corn tortillas
3/4 c shredded cheese
Sliced black olives
Canola spray

Preheat oven to 425. Spray a small casserole pan the is large enough to hold two tortillas side by side.

In a large skillet cook zucchini, beef and seasonings until need cooked through about 7 minutes over medium heat.

Lay two tortillas in the bottom of your casserole dish, top with 1/3 the beef, cheese and a few olives, repeat. Top the dish with two tortillas, sprinkled with cheese and olives and bake for 20 – 25 minutes until the top layer is crispy and the cheese is melted.

Remove and cut into 4 servings.

Serves 4.

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