I originally found this taco casserole recipe in a Taste of Home magazine. Since then, I have made this recipe at least 50 times. I love it because the ingredients list isn't complicated and, based on the layers, I can readily remember all ingredients when I am at the store without my recipe card. I have served this for myself and had wonderful leftovers or many times I have made it for company with a nice green salad to accompany it. I hope you enjoy it as much as I do.
This is a very basic, but exceedingly delicious, version of the much-beloved side dish. Serve it to people you love. If they don't already love you back, they will.
Grated zucchini and chopped blanched spinach, mixed with onions sauteed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.
Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.
We cut out a little of the meat, upped the veggies and used better-for-you ingredients to trim calories and fat from this enchilada dish. What we didn't trim was flavor.
Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
If you like pizza you will love this casserole. Pepperoni, sausage, green peppers, mushrooms, onions and homemade pizza sauce are tossed with rotini pasta,
