Taco Skillet Casserole
|Ground beef||1 1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Canned tomato sauce||2 Cup (32 tbs)|
|Tortillas||8 , cut into 1/2 inch strips|
|Oil||2 Cup (32 tbs) (For Frying)|
|Shredded monterey jack cheese/Mild cheddar cheese||1⁄2 Cup (8 tbs)|
Crumble ground beef into a large skillet and brown well.
If beef is very fat, pour off excess fat.
Add onion and garlic and cook about 5 minutes, until onion is soft, stirring frequently.
Stir in salt, pepper, chili powder, and tomato sauce and continue cooking over low heat about 15 minutes longer.
Meanwhile, in a separate skillet, fry tortilla strips in hot oil a few minutes until slightly crisped.
Drain on absorbent paper.
Stir tortilla strips into meat mixture and cook about 5 minutes longer, stirring frequently to prevent sticking.
Sprinkle with cheese.
As soon as cheese melts, remove from heat and serve.
Top each serving with shredded lettuce.