Del Rio Casserole

Del Rio Casserole

2 lbs. ground beef 1 large onion, chopped 1 clove garlic, minced 3 cans enchilada sauce (10 oz each) 6 T. A-1 steak sauce 2 pkg. Ortega taco shells (6.4 oz. each) 2 cups shredded jack or longhorn cheese 1/2 cup sliced pitted black olives

Cook beef until crumbly in skillet. Push to one side. Pour off all but 3 T. fat. Add onion and garlic, saut� until soft. Stir 2 cans of the enchilada sauce and the A-1 steak sauce into meat mixture in skillet. Simmer 15 minutes. Pour half of the remaining can of enchilada sauce over the bottom of the greased 12 cup shallow casserole. Spoon about 2 T. of the seasoned meat mixture into each of 32 taco shells. Arrange one third of the tacos in the sauce, overlapping them slightly. Sprinkle with 1/3 of the shredded cheese.. Repeat layers twice more, ending with cheese. Pour in remaining 1/2 can of enchilada sauce. Top with olives. Bake at 350 for 15 minutes or until casserole is bubbly hot. Serves 8 Source: My Old Recipes

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