Taco Casserole

I made several meals with my second attempt at once a month cooking and one was this taco casserole.  I pulled it out of the freezer at noon and threw it into the over still a little frozen.  I did lengthen the time to accommodate the frozen factor.  But it was wonderful.  My kids loved it and it was wonderful left over for lunch the next 2 days.  I added some sour cream and tomato's to garnish it and it was perfect.  It was so easy to make and I am going to make this a staple for my freezer plus even a meal to share with someone who needs one.  Hope you enjoy it as much as we did!!!

Taco Casserole

9 oz Tortilla chips, crushed

1 lb cooked & drained hamburger or sausage

2 cups cheddar cheese

2 tablespoons Taco seasoning

2 cups beef broth

1/4 cup flour

In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine. Stir in broth and bring to a simmer. Simmer until sauce thickens. Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese. If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.

If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.
Serve with toppings.