Also on these boards
Taco Stuffed Shells - I doubled the recipe, but I needed about 28 shells. I drained the fat from the meat, added 1.5 cups water with the taco mix, simmered for 5-10 mins, then added the cream cheese until melted. The casserole dish holds 16 shells, so I froze the remainder.
Taco Corn Bread Casserole - This is a very easy to make classic...a pound of hamburger, some seasonal vegetables (or frozen and canned), a package of TACO Seasoning and a couple of boxes of Jiffy Corn Muffin Mix. The classic casseroles are always the best!