There's nothing more iconic in my culture than a dish brimming with ground beef, melted cheese, wilted vegetables and a binding agent. It's like a neighbourhood of different foods coming together for one magical block party.
This Taco Salad Casserole includes Monterey Jack cheese, iceberg lettuce and--what else?--Doritos! And since Doritos are made from corn, they qualify as vegetables.
Caution! This casserole is very, very good. If you find yourself going back for thirds, don't say I didn't warn you.
1 medium package nacho Doritos, crushed (see note below)
1 pound ground beef, browned
1 package taco seasoning (I used half the package)
¼ to ½ head of iceberg lettuce, chopped
1-2 tomatoes, chopped
1 onion, chopped (I cooked this with the beef)
1 can Cheddar Cheese soup
¼ cup milk
6 ounces shredded Monterey Jack cheese (two cups)
Heat oven to 350°. Mix the first 6 ingredients. Heat the soup and milk together in a saucepan. Pour over the first ingredients and put everything into a 9"x13" baking dish. Sprinkle the shredded cheese on top and bake for 10-15 minutes until cheese is melted and bubbly. Serve.
About the Doritos: I don't know what consitutes a "medium" bag of Doritos, especially given that this recipe is from an American cookbook printed in the '70s. Just buy a regular sized bag and eat your way through until you feel you've reached a "medium."
Source: The recipe book is from Wisconsin, but doesn't have a cover, so I'll have to christen it "Coverless Wisconsin Cookbook."
Next week! July is Gelatin Month on Caker Cooking. Bring on the jiggly!