A few weeks ago I saw a recipe pop up on Facebook that I figured I would try. It didn’t hurt that it was a Mexican dish and I saw it on Cinco de Mayo. I’m not a margarita girl, but I love tacos so I chose to observe the holiday through food, not booze.
I made several substitutions with this recipe because I’m gluten free and also it just seemed a little too unhealthy. Here it is via Food.com.
By Dawn Reid on February 03, 2007
- Prep Time: 0 mins
- Total Time: 20 mins
- Servings: 12
- 1 lb ground beef
- 1 (1 1/4 ounce) envelopes taco seasoning
- 1 (10 1/2 ounce) cans mushroom soup
- 1 (8 ounce) cans beef broth
- 1 (14 ounce) cans rotel
- 6 slices cheddar cheese
- 1 (8 ounce) bags tortilla chips
- Brown ground beef.
- Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
- Bring to a simmer. Simmer for about 5-10 minutes.
- Pour chips into bottom of casserole dish (leave whole).
- Pour beef mixture over chips.
- Place sliced cheese on top.
- Bake at 375° for about 10 minutes or until cheese looks melted.
Ok, so first, I’m not a huge fan of Rotel. Unfortunately, it’s not just tomatoes and spices. Instead, I picked up a can of organic diced tomatoes. I wanted to stick with a canned tomato because it would add more juice than a hand-diced tomato would. The juice is important because it’s very hard and very expensive to find a gluten free mushroom . Because of that, I eliminated it altogether. To get more of a Rotel flavor, I added a diced jalapeno to the diced tomatoes to spice them up a little.
I also used lean ground beef, Wegman’s Organic Beef Broth (love this stuff and always keep it and the chicken broth on hand), low fat shredded cheese instead of cheese slices, Oretega taco seasoning (I know it’s not as good for you as homemade taco seasoning but the flavor is on-point) and all-natural yellow tortilla chips.
Making the dish was super easy. Brown the beef, add the taco seasoning, beef broth and diced tomatoes with jalepeno and bring it to a simmer. I found even without the mushroom soup, the mixture was still too moist so I let it simmer about 15-20 minutes versus the 5-10 the recipe calls for. Meanwhile, I filled the bottom of a Pyrex casserole dish with the corn chips and then poured the meat mixture over them, added the low fat shredded cheese and baked it in the oven for about 10 minutes.
I was pleased with the end result. It was more like nachos than a casserole and would be perfect for a get together. It’s easy to eat and had a great taste. Even with the meat and cheese, it made for a fairly light dinner. I do think next time, I’ll add some shredded lettuce and fresh tomato once it comes out of the oven. Overall, it’s definitely a recipe worth trying, especially if you’re looking for a different take on traditional tacos.