me right for bringing this delicious recipe to the office potluck - now I'm stuck bringing it to everyone

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Growing up, I was always a fan of tacos, so when I stumbled upon the idea of turning them into a casserole, I knew I had struck gold. This Taco Casserole recipe has become a staple in my home, and I love how easily it can be adapted to suit different tastes and preferences. It's the perfect dish to serve at family dinners, gatherings with friends, or, as I soon discovered, at office potlucks. The combination of flavorful meat and vegetables, gooey cheese, and satisfying tortillas creates a symphony of flavors that's hard to resist. Not only is it a crowd-pleaser, but it's also incredibly simple to make, which is a major plus in my book.
The first time I decided to bring this Taco Casserole to an office potluck, I was a bit nervous, unsure of how my colleagues would react to my culinary creation. To my delight, the casserole was a smashing success! The entire dish disappeared within minutes, and I was flooded with compliments and recipe requests. What I didn't anticipate, however, was that my colleagues would be so enamored with my Taco Casserole that they'd insist I bring it to every subsequent potluck. While it's undoubtedly an honor to have my dish so well-loved, I can't help but chuckle at the fact that I'm now forever "stuck" with contributing this delicious casserole every week. But, truth be told, I don't mind one bit – it's always a pleasure to share my favorite recipes with others and watch them enjoy each savory bite.
Taco Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8
1 lb ground beef or turkey
1 medium onion, diced
1 bell pepper, diced (optional)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
1 packet (1 oz) taco seasoning
1/2 cup water
1 1/2 cups shredded cheddar cheese or Mexican blend cheese, divided
6-8 flour or corn tortillas (8-inch)
1 (16 oz) container sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1/2 cup sliced black olives
1/4 cup chopped cilantro (optional)
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large skillet, cook the ground beef or turkey over medium heat, breaking it up into smaller pieces with a spatula or spoon. Add the diced onion and bell pepper, and cook until the meat is browned and the vegetables are tender, about 5-7 minutes. Drain excess fat from the skillet.
Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, and water to the skillet. Stir to combine, and simmer for 5 minutes until the mixture thickens slightly.
To assemble the casserole, place a layer of tortillas on the bottom of the prepared baking dish, cutting them if necessary to cover the entire surface. Spread half of the meat and vegetable mixture evenly over the tortillas, followed by half of the sour cream, and then 1/2 cup of the shredded cheese.
Repeat the layers, starting with another layer of tortillas, the remaining meat and vegetable mixture, the remaining sour cream, and another 1/2 cup of shredded cheese.
Top the casserole with one final layer of tortillas and sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for about 5 minutes. Top with shredded lettuce, diced tomatoes, sliced black olives, and chopped cilantro before serving. Enjoy!
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