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Mexican Taco Casserole Recipe
|Ground chuck||1 Pound|
|Canned tomatoes||16 Ounce, cut up|
|Canned tomato sauce||8 Ounce|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Brown gravy||3⁄4 Ounce (1 Package)|
|Chili powder||2 Teaspoon|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Taco chips||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 3836 Calories from Fat 1962
% Daily Value*
Total Fat 237 g363.9%
Saturated Fat 73.6 g368%
Trans Fat 1.2 g
Cholesterol 444.6 mg
Sodium 5762.4 mg240.1%
Total Carbohydrates 294 g97.9%
Dietary Fiber 31.2 g124.8%
Sugars 24.7 g
Protein 139 g278.1%
Vitamin A 175.2% Vitamin C 116.6%
Calcium 211.5% Iron 229.3%
*Based on a 2000 Calorie diet
Add tomatoes, tomato sauce, olives, onion, brown gravy mix and chili powder.
Cover and microwave at high setting 12 minutes, or until meat loses its pink color, stirring after 6 minutes.
Skim fat from meat mixture.
Sprinkle with Cheddar cheese.
Arrange taco chips in ring around the edge of casserole.
Microwave at high setting 2 minutes, or until cheese melts.