When I treated my friends to lunch at the Mexican fast food restaurant I had to pay the taco bill

Bone broth in an appetizer? YES! Bone broth in an appetizer. And then I might be bone broth tapped out for a while.

So this recipe started out as a dinner, but we thought, after eating it, it would be better as an appetizer (but we still ate it for dinner – no judging!).

Taco casseroleTaco Casserole has been done many times, I’m sure, but this was my take, and it tasted pretty good.  I think the real takeaway here is that you can use bone broth to make cream of chicken soup, which you may have considered an utter abomination of preservative crap (but oh so convenient).  Now you can easily add it into your food, feeling good about it, and adding bone broth to your current delectable concoction.

Also, stop buying taco seasoning.  It is easy to make yourself, and you know what is in it.

Here is where I got the recipe for cream of chicken soup.  Here is where I got the recipe for taco seasoning.  Combine those together and you get cream of chicken taco soup.  I’ve included those ingredients in my recipe below.

Taco Casserole

1lb ground meat

1 small onion chopped

2 cloves garlic, finely chopped

1 bag of tostitos (or similar)

2 cups chicken broth

1 cup milk

½ cup flour

1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon oregano

½ teaspoon paprika

1-1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon pepper

3 tomatoes, diced

2 cups shredded cheddar

  1. Heat the oven to 375. Lightly grease an 8×8 inch baking dish
  2. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
  3. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
  4. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
  5. Cook meat, onion and garlic until meat is browned.
  6. In a large bowl, combine meat and tomatoes in a large bowl.  Add soup a cup at a time.  Don’t hesitate to leave out some of the soup if it seems a bit, well, soupy (Just add some rice to it later and eat it as soup – delicious!).
  7. Completely cover bottom of baking dish with broken chips.  Pour meat mixture on top.
  8. Arrange unbroken chips throughout the baking dish.  Sprinkle cheese on top around the chips.
  9. Bake for 20-25 minutes.  Serve with remaining chips.
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