[trillium]

Taco Bake - OAMC

Beef Taco Bake
Yield: 4 Servings

1 lb Ground beef
1 tblspn Montreal Seasoning
1 packet taco seasoning
1 can Tomato soup
1 c Salsa (I used Medium heat)
1/2 c Milk
6 Tortillas (6-8") cut into 1" pieces
1 c Colby Jack, shredded
1/2 c Mild Cheddar, shredded

In skillet over medium-high heat, cook beef until browned, stirring to
separate meat. Pour off fat. Add soup, salsa, milk, tortillas, taco
seasoning, Montreal seasoning, and colby jack cheese. Spoon into
2-quart shallow baking dish. Cover. Bake at 400 for 30 minutes or
until hot. Sprinkle with remaining cheese.

To Freeze: As posted this recipe freezes REALLY well if the tortillas
are completed coated in liquid. I froze prior to baking reserving the 1/2 cup of
mild cheddar cheese.

Recommended way of serving!
To Serve: Thaw overnight in the refrigerator. Bake at 400 for 45
minutes. Sprinkle with cheddar cheese. This is also a good dish to
make using frozen pre-cooked ground beef.

The "SO forgot to take it out of the freezer" way of serving:
This got pulled out of deep freeze at about 1 pm this afternoon (I
started cooking at 5ish). It was cold on the edges and frozen solid in
the center. Leaving the aluminum foil on that I had used to cover for
freezing, I baked it for 400 for 30 minutes. Removed foil, sprinkled
with cheddar cheese and then baked at 400 for 45. Slighlty crunchy
around the edges but absolutely yummy.

If sensitive to salt I'd recommend using a low sodium/salt taco
seasoning (or make your own). While I dont mind the salt, it
definately was there!

From: Campbell's.