Ole' Taco Bake
Ole' Taco Bake
Taco lovers…dig into this ooey gooey yet crunchy casserole filled with everyone’s favorite taco fixins all baked in one pan for a tasty evening meal.
Ingredients
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1
package (16 ounces) JOHNSONVILLE® Original Taco Ground Pork Sausage
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1/2
cup chopped onion
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1/2
cup chopped green bell pepper
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1
can (10 ounces) chopped tomatoes
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1
can (10.75 ounces) cream of mushroom soup
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1
bag (9.75 ounces) nacho chips, slightly crushed
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2
cups shredded Mexican blend cheese, divided
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2
cups shredded iceberg lettuce
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1/4
cup sliced black olives
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1/2
cup diced tomatoes
REVIEWS
Directions
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Preheat oven to 350°F.
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In a skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired.
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Stir in the onions, peppers, tomatoes and soup; heat and stir until combined.
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Spray a 9x13-inch baking pan with non-stick cooking spray. Place a fourth of crushed chips in the bottom of pan, spoon half of sausage mixture on top of chips. Repeat layers once. reserving half of the chips. Top with 1-¾ cups cheese.
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Cover with foil and bake for 25-30 minutes. Uncover, sprinkle with remaining crushed chips. Bake until golden brown and bubbly; about 10 minutes.
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Just before serving, top with the lettuce, olives, tomatoes and remaining cheese.
