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TACO CASSEROLE

1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
2 eggs
1/3 c. water
1 (1 1/4 oz.) envelope taco
seasoning mix
1 small chopped tomato
1 c. milk
1 can red kidney beans,
drained
1 1/2 c. shredded Monterey
Jack cheese
10 taco shells, crushed
1/4 c. sliced olives
1 c. shredded lettuce
1 c. shredded Monterey Jack
cheese

In large skillet cook ground beef and onion until beef
is browned; drain. Into meat stir tomato sauce, water and taco
mix; heat through. Remove from heat. Beat eggs and stir in
milk. Add a small amount of tomato mixture to the egg mixture,
stir constantly. Return all to skillet. Stir in kidney beans,
1 1/2 cups Monterey Jack cheese and crushed taco shells. Turn
into a 12 x 7 1/2 x 2-inch baking dish. Bake at 350 degrees for about
30 minutes. Top with lettuce, cheese, tomatoes and olives.
Let stand 5 to 10 minutes before cutting into squares. Makes 6
servings.

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