This is about the best taco casserole I have had to date. I made this last week and it was gone before I knew it. This is from Betty Crocker's Best of Baking. It's the first recipe I have tried from this book so I am looking forward to making many more good ones. I followed the recipe exactly with the exception of using 2 teaspoons instead of 4 for the chile powder. My youngest son does not care for food too spicy. He did love this so I would definitely call it kid friendly!
1 pound ground beef
1 can (15 ounces) chili beans
1 can (8 ounces) tomato sauce
2 tbs taco, picante sauce or salsa
2 to 4 tsp chile powder
1 tsp garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
1/2 cup sliced green onions (about 5 medium)
1 medium tomato, chopped
1 cup shredded cheddar or monterey jack cheese (I used monterey jack and it was very good)
Shredded lettuce and taco sauce, if desired
Heat over to 350F. Cook beef in large skillet over medium high heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, 2 tablespoons taco sauce, the chile powder and garlic powder. Heat to boiling, stirring occasionally.
Place tortilla chips in ungreased 2 quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.