Taco Casserole

• 1 large onion, chopped
• 1 1/2 to 2 lb. ground beef
• 1 Tbsp. margarine
• 1 tsp. salt
• 2 cloves garlic, crushed
• 2 (8 oz. each) cans tomato sauce
• 2 Tbsp. red or white wine vinegar
• 2 Tbsp. chili powder (optional)
• 1 can kidney beans, drained
• 1 (10 oz.) pkg. tortilla chips
• 1/2 lb. sharp Cheddar cheese, grated
• 2 c. lettuce, shredded
• 1 green onion, finely chopped
• 1 to 2 tomatoes, chopped
• 1/2 c. sour cream
• 1 small can ripe olives, chopped

1. In
2. a large skillet, saute onion in butter until golden.
3. Add ground beef and cook until crumbly.
4. Discard grease.
5. Add salt, crushed garlic, tomato sauce, vinegar and chili powder.
6. Cover and simmer for 15 minutes.
7. Add beans.
8. Lightly grease a 2 1/2-quart or a 9
9. x 13-inch casserole dish and cover bottom with 1/3 of the chips.
10. Sprinkle with 1/3 of cheese, then spoon over 1/2 of the meat mixture.
11. Add another 1/3 of the cheese and 1/3 of chips, then add remaining meat sauce.
12. Top with remaining cheese and chips.
13. (This much can be done ahead; cover and refrigerate.) Mix lettuce with onions and tomatoes and sprinkle over hot casserole. Garnish with sour cream and sliced olives.

onion, ground beef, margarine, salt, garlic, tomato sauce, red, chili powder, kidney beans, tortilla chips, cheddar cheese, green onion, tomatoes, sour cream, ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043730 (may not work)