Taco Casserole
Taco Casserole
Ingredients
- 1 pound ground hamburger
- Coarse salt and newly ground pepper
- 2 tablespoons safflower oil
- 1 medium green ringer pepper, diced (1 1/2 cups)
- 1 medium white onion, diced (1 1/2 cups)
- 2 tablespoons tomato glue
- 2 1/2 teaspoons bean stew powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) pinto beans, depleted and flushed
- 4 cups yellow corn tortilla chips, marginally squashed
- 1 1/4 cup newly destroyed Monterey jack cheddar (3 ounces)
- 1 1/4 cup newly destroyed sharp cheddar (3 ounces)
- Meagerly cut radish, daintily cut jalapeno, cut dark olives, harsh cream, and new cilantro leaves for serving
Stage 1
Preheat broiler to 300 degrees. Mix together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; put away. Organize tortillas on a baking sheet in covering columns; put away.
Stage 2
Plunge fish strips into egg combination; then dig them in breadcrumb blend, going to totally cover. Move to a plate.
Stage 3
Heat 1/4 cup oil in an enormous skillet until hot however not smoking. Sear fish strips until brilliant, around 1 moment for every side. Move fish to baking sheet with tortillas; keep warm in broiler.
Stage 4
Heat remaining tablespoon oil in a saute container until hot however not smoking. Add ringer pepper; cook, mixing periodically, until delicate, around 4 minutes.
Stage 5
Partition held fish, chime peppers, and lettuce among tortillas. Present with lime wedges and tartar sauce, whenever wanted.