Taco Casserole

• 1 Tbsp. fat
• 2 lb. ground beef
• 1 large onion, diced
• 4 oz. mild taco sauce
• 10 oz. enchilada sauce
• 15 oz. can kidney beans (optional)
• 12 taco shells
• 1 can cream of mushroom soup
• 1 c. Parmesan cheese

1. Preheat oven to 350u0b0.
2. Melt shortening in a large skillet, brown meat, stirring occasionally to break up the large pieces. Stir in onion and cook until tender.
3. Pour off drippings.
4. Add taco sauce, enchilada sauce and beans to the meat mixture. Continue cooking for 5 minutes.
5. Using a greased 3-quart baking dish, place half of the tacos in bottom, cover with half of the meat mixture, half the soup and half the cheese.
6. Repeat the layers using the rest of the taco shells and meat, soup and cheese.
7. Bake for 30 minutes at 350u0b0 or until bubbly.

fat, ground beef, onion, taco sauce, enchilada sauce, kidney beans, taco, cream of mushroom soup, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776928 (may not work)