Taco Casserole II

Broken taco shells, about 1 cup coarsely crumbled (be sure and use taco shells, they’re thin and perfect for this dish)

1 lb. lean ground beef

½ of a medium size Vidalia onion, chopped

1 oz. pkg. Taco Seasoning Mix

2/3 cup water

1, 15-oz. can refried beans

1 cup (4-oz.) mild or sharp cheddar cheese

          (your choice), shredded

Toppings: Chopped fresh lettuce,

         chopped fresh tomatoes and sour cream.

(If you’re really into hot,

         you can add a few Jalapeno slices with the toppings.

   Place the coarsely broken taco shells in bottom of a greased 8” or 9” square baking dish.

   In a large skillet, on medium high heat, cook the beef and chopped onions, stirring constantly until the meat is no longer pink. Turn the heat down to medium and add taco seasoning mix and water, stirring well. Bring to a simmer and cook, stirring, for about 5 minutes. Add the can of refried beans, stirring to mix well and simmer for 5 minutes.   

   Preheat oven to 325 degrees. Spoon the meat mixture over the taco pieces in baking dish and sprinkle the shredded cheese on top. Bake for about 20 to 25 minutes, until the cheese is melted and the casserole is hot.