Every since I was a child, my mom made a taco casserole we called Mexican mix-up. I remember standing on the stool and decorating the top of the casserole to look like a giant flower with chips, tomatoes and green onion. Now, I get to make it with my own children.
This simple recipe is delicious and oh, so easy. There are many ways to make it, so even your pickiest eater will be happy.
Here it is; variations are at the bottom:
Patterson Family Tradition
1 bag of Mission Tortilla Chips – or any gluten-free corn tortilla chips
1lb cheddar cheese – cut into thing slices or 1 bag of pre-shredded cheddar cheese
1 -1 1/2 lbs ground turkey – or your choice of ground meat
2 cups sprouted black beans – you can use refried beans or black beans
1 sm.-med. yellow onion, diced
1 pkg of taco mix – please make sure your mix is gluten-free, or make your own by using cumin, salt, pepper, tumeric, paprika, chili powder and garlic powder. All equal parts.
1 Tomato, chopped (optional)
Green onions, sliced (optional)
Sliced olives (optional)
Sour cream (optional)
In a medium pan, brown ground turkey and onions together; drain. Add taco seasoning and cook according to the package directions; or add spices and stir, let warm for 2-3 minutes.
While the meat cooks, line the bottom of a casserole dish, or 2-8×8 pans, with a layer of tortilla chips.
Top chips with taco meat, black beans, and cheese.
Microwave for 5-10 minutes or until heated through. OR put it in a 350* oven for 10 minutes, or until the cheese is thoroughly melted.
Garnish with tomato, green onions, olives, sour cream, and salsa. Or any combination thereof.
Serve alone, or with chips and salsa.
Serves 4-6 people.
*This can be frozen in an aluminum pan prior to the final heating. Reheat in a 350* oven for 10 minutes, or until completely cooked through.
*Stir in a bag of frozen corn, diced green chilis, and/or olives into the meat mix before adding the meat to the chips.