Quick Taco Casserole

Since the move, I've been commuting to work instead of the hubby. Luckily, my company is very flexible about my working from home a few days a week, which I love. I feel like I have the perfect combination of social interaction and alone time so I can focus, and our little family also gets a few more hours of together time on the days when I work from home.

The days when I commute can get a little hectic, though, because I return home right about the time when the little man is starting to demand his supper. (And let's be honest, I'm ready to demand mine, too.)

Meals like this are perfect for those evenings, because I can assemble this dish quickly the night before, and the hubby can just pop it in the oven when he gets home from work.

This isn't fancy cuisine, by any means, but as the hubby says, "It tastes good and it's warm." And the little man gobbled his right up.

Quick Taco Casserole
Serves 6-8

1 lb. ground beef
1 small onion, chopped
1 c. (8 oz.) taco sauce
3/4 c. water
1 4-oz. can diced green chiles (optional)
1 pkg. taco seasoning
12 white or yellow taco shells, or about 6 oz. tortilla chips, divided
2 c. shredded cheddar or Colby-Jack cheese, divided
Shredded lettuce, diced tomatoes, sliced olives, and other assorted toppings

1. Preheat oven to 375 degrees. Grease an 11x7-inch pan, or spray with cooking spray.

2. Cook ground beef and onion over medium-high heat until browned. Stir in taco sauce, water, green chiles, and taco seasoning. Cook over medium-low heat for 3-4 minutes.

3. Layer half the broken taco shells or chips on bottom of baking dish.

I'm not quite certain why I felt this photo was important.

4. Cover with half the meat mixture and half the cheese.

5. Repeating with remaining taco shells, meat mixture, and cheese.

6. Bake, uncovered, for 20-25 minutes, or until hot and bubbly.

7. Let cool slightly before serving, and serve with toppings.