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Nutrition Facts

Serving Size 1 (603g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 package taco seasoning mix

4 ounces taco sauce

1 bag Fritos corn chips

Calories 630
Calories from Fat 380 (60%)
Amount Per Serving %DV
Total Fat 42.3g 65%
Saturated Fat 22.3g 111%
Monounsaturated Fat 15.2g
Polyunsaturated Fat 1.8g
Trans Fat 0.7g
Cholesterol 166mg 55%
Sodium 1335mg 55%
Potassium 614mg 17%
Total Carbohydrate 22.9g 7%
Dietary Fiber 2.9g 11%
Sugars 6.0g
Protein 41.1g 82%

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Creamy Taco Casserole

Recipe #17045 | 35 min | 10 min prep | add private note

By: Jim Trebilcox
Jan 9, 2002

This will get rave reviews from the family. It's easy, novel and filling. Serve with Spanish Rice and refried beans. Que Bueno!

SERVES 4 -6 (change servings and units)

Ingredients

Toppings

Directions

  1. 1
    Brown the ground beef with the onions and garlic.
  2. 2
    When all the pink is out of the meat add the seasoning mix, water, cream cheese, corn, 1/2 the olives and Taco sauce.
  3. 3
    Let this simmer for 3 to 4 minutes.
  4. 4
    Crush the Fritos chips (I used the chili flavored ones, but plain will work fine).
  5. 5
    In an 8x12 casserole dish, layer 1/2 of the Fritos, then 1/2 the meat filling, and then 1/2 the cheese (regular cheddar will work also, I just prefer the combined cheese flavors).
  6. 6
    Repeat the layers and top with the remaining olives.
  7. 7
    Bake at 375° for 20-25 minutes, or until it is warmed completely and the cheese is melted.
  8. 8
    To serve, you can top with shredded lettuce, the diced green onions (tops included), diced tomatoes and a shot of the sour cream.

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Featured Reviews for This Recipe

From: Kleyt

On Dec 1, 2004

This is a great casserole. I made it without the olives and with 4 oz. of cream cheese. I was a little worried about the amount of liquid before layering (I was worried the chips would get too soggy), so I let most of it cook off. Big mistake as the casserole was a little dry then (my fault, not the recipe's!). I used the chili corn chips as suggested and the taste was fantastic.

0 people found this review helpful

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  • From: Linda from Canada

    On Jul 26, 2002

    Wouldn't change a thing. I made this dish last night for supper. Everyone raved and said it was something very close to what they might get in a restaurant in Mexico. I did use Hot Salsa instead of the Taco sauce called for in the recipe. This one is definitely a keeper.

    1 person found this review helpful

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  • From: Mark H.

    On Jan 17, 2002

    Very good recipe. I used the chili-cheese Fritos which seemed to give the dish a flavor similar to other baked Frito pies I have made. In other words, very tasty.

    8 people found this review helpful

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    From: L DJ

    On Jan 13, 2002

    Made this for supper tonight, didn't know what you meant by mexican blend cheese so I used Monterey Jack with jalapeno chilis. My family rated it a keeper and want it again next sat.

    7 people found this review helpful

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  • Read all 14 reviews

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