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Don’t try to use a different type of lettuce, they wilt and create an icky texture. Use Iceburg for this one. This is one of my favorite summer casseroles to bring when we’re camping or tailgating.
serves 8 to 12
1 lb. lean ground beef
1 small can green chilies, undrained
1 head iceberg lettuce, washed & patted dry
1 packet taco seasoning mix
1 cup ranch sour cream mayonnaise, divided
1 (15 oz.) can Black Beans, rinsed and drained very well
1 c. sweet corn
1/2 cup finely diced onion
1 c.salsa
1 c. sharp cheddar cheese, shredded
1/2 c. sliced black olives
1/2 lb.bacon, fried until crispy, cooled completely, and crumbled
2 jalapeno peppers, thinly sliced
1 Roma tomato, seeds removed, diced
ripe avocado chunkstortilla chips for topping
Cook the ground beef, drain if greasy. Add the undrained canned chilies and taco seasoning and simmer several minutes. Remove from heat, cool completely.
Then, spread the cooled taco meat in an even layer on the bottom of a 9×13 glass cake pan.
Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayo smoothed into an even layer, add beans, corn, onion, another double layer of lettuce the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion.Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing
Just prior to serving, top the casserole this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!
for the ranch sour cream mayonnaise:
3/4 cup real may
1/4 cup sour cream3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste
Mix well. Chill until ready to use.
Enjoy!
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