Mexican Beef Casserole
|Vegetable oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Lean ground beef||1 Pound|
|Canned stewed tomatoes||28 Ounce (Drained)|
|Taco seasoning mix||1 Cup (16 tbs)|
|Canned green chilies||4 Ounce, drained and diced|
|Canned black olives||2 1⁄2 Ounce, drained and chopped|
|Tortilla chips||16 Ounce, crushed (1 Package, Cheese Flavored)|
|Mozzarella cheese||1⁄2 Pound, shredded|
|Plain yogurt||16 Ounce|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 350Â°.
Heat oil in large skillet over medium heat.
Saute onion and garlic in oil until translucent.
Add meat; cook until browned, stirring frequently.
Blend in tomatoes, taco sea-soning, chilies and olives; simmer 10 minutes.
Grease a 9 x 13-inch baking dish.
Layer half of chips over bottom; then meat mixture, mozza-rella and yogurt.
Top with remaining chips.
Bake 30 minutes or until heated thoroughly.
Sprinkle with Cheddar cheese; bake until cheese melts.
Let stand 5 minutes before serving.