20 corn tortilla shells (uncooked)
4 crispy tostada shells
2 (28 oz. ea.) cans enchilada sauce
1 (16 oz.) bag cheddar cheese, divided
1 (15 oz.) can. stewed tomatoes (Hunts)

TAQUITO FILLING:

1 lb. lean ground beef
1 env. taco seasoning packet
1 large bell pepper, diced
1 medium onion, diced
2 large baking potatoes, diced

TOPPING:

1 (15 oz.) jar mild salsa with cilantro
shredded lettuce
dairy sour cream

Brown ground beef in a skillet, add taco seasoning packet, diced bell pepper, onion and potatoes, let simmer.

Roll filling into uncooked corn tortilla shells and fry in canola oil until crispy. Drain off excess oil.

Place cooked taquitos in the bottom of a casserole dish, ensuring to completely cover the bottom.

Pour in one can of enchilada sauce to cover the taquitos. Add 1 cup cheese. Then, layer the 4 tostada shells to cover the entire dish. Add any remaining filling in a thin layer over tostada shells.

Optional: A thin layer of Spanish rice may be added for filler/appearances.

Mix stewed tomatoes and remaining can of enchilada sauce in a bowl and pour over entire dish. Add remainder of cheese.

Bake in preheated 350°F oven for 1 hour.

Allow to cool for 20 minutes, cut and serve in squares. Add a dollop of dairy sour cream, shredded lettuce and pour salsa on top.

Serve with a Mexican medley corn side and corn chips, guacamole dip.

Submitted by: Martie Goldenpenny