2cupsshredded cheesecheddar or Mexican blend recommended
1fresh jalapenosliced
Instructions
Combine 8 ounces mushrooms and 1 small red onion in food processor and pulse until all ingredients resemble ground beef. Combine with the 1 pound ground beef in a large sauté pan and cook over medium high heat until the meat has browned and the liquid has cooked off of the mushrooms. Add 2 tablespoons taco seasoning and a couple tablespoons of water, stir, and cook until water has evaporated. Remove from heat.
To assemble taco casserole, add 2 cups tortilla chips to the bottom of a 13x9 casserole dish. Crush with hands. then, layer remaining ingredients (the cooked taco meat, 15 ounces refried beans, 15 ounces whole kernel corn, 15 ounces sliced olives, 1 cup salsa, 2 cups shredded cheese, 1 fresh jalapeno). It doesn't really matter what order you choose, but I always prefer the cheese to be on top along with the fresh jalapeno.
Cover taco bake with aluminum foil and bake in 350°F preheated oven until heated through, about 25-30 minutes. Remove foil during last 5 minutes of cooking time to fully melt cheese.
Serve hot, garnish with sour cream and cilantro, and serve with sliced avocado and Cilantro Lime Slaw.