Taco Casserole

• 2 lb. ground lean beef
• 1 onion, chopped
• 1 pkg. French's taco seasoning mix
• 1 small can whole kernel corn, drained (optional)
• 4 oz. Monterey Jack cheese with jalapeno peppers, grated
• salt and pepper to taste
• 2 c. water
• 1 small can chopped black olives (optional)
• 1 pkg. frozen flour tortilla shells
• 1 (10 oz.) pkg. Cracker Barrel cheese, grated

1. Brown meat with salt, pepper and onions; drain.
2. Add French's taco mix and 2 cups water.
3. Cook on medium heat until mixture is hot.
4. Let simmer on low heat, stirring when needed until mixture is thick.
5. Add drained corn and olives, if desired; heat.
6. Thaw and separate tortilla shells.
7. Grate each kind of cheese separately. Spray baking dish with Pam.
8. Fill each shell with a small amount of cheese (with peppers) and meat.
9. Roll filling into shell and lay in dish (side by side) and pour rest of meat sauce over rolled shells. Cover the top of shells with grated Cracker Barrel cheese; bake at 400u0b0 for 5 to 10 minutes until shells are hot and cheese has melted.

ground lean beef, onion, whole kernel corn, cheese, salt, water, black olives, tortilla shells, barrel cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183060 (may not work)