This taco stew recipe is from communitytable.com.
1 lb gaunt belligerent beef
1 1 1/4 oz package taco seasoning
3 tablespoons water
2 cups baked brownish-red rice
1 15 oz can refried beans
1 crater salsa
1 1/2 cups pointy cheddar cheese, divided
2/3 crater corn chips
1 2 1/3 oz can sliced black olives, drained
Chopped immature onions, diced avocado or tomato (optional)
Preheat oven to 350 degrees. In a vast nonstick skillet, prepare belligerent beef, taco seasoning and 3 tablespoons H2O until no pinkish remains.
Place baked rice in an 8 in. block baking dish. Microwave beans and salsa until hot, about 2 minutes. Stir, afterwards ladle over rice. Layer beef over bean mixture. Sprinkle half a cheese over a beef. Scatter chips uniformly over cheese, and tip with remaining cheese, and black olives.
Bale until cheese is melted, about 10 minutes.
Top with immature onions, avocado and tomatoes, if desired.
Makes 6 servings. Time: 30 minutes.