Taco Bake

This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free.

Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

INGREDIENTS

  • 1 1/2 lbs. 93% to 96% lean ground beef
  • 14.5 oz. can diced tomatoes with green chilies
  • 1/2 cup water
  • 1 cup sour cream
  • 1 pkg. taco seasoning or Homemade Taco Seasoning
  • 8 to 12 oz. pkg. Colby-Monterey Jack cheese shredded (use more if you like a lot of cheese)
  • Corn tortilla chips

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. In a medium skillet over medium heat, brown the ground beef and drain fat.
  3. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
  4. Let simmer for 5-10 minutes.
  5. In the bottom of a greased 9×13” baking dish, place a layer of tortilla chips.
  6. Cover with a layer of meat mixture then a layer of cheese.
  7. Repeat this process until the last layer is cheese.
  8. Bake for 20 minutes, or until the cheese is bubbly.

RECIPE NOTES

NOTE: Taco Bake is a very simple recipe with limited ingredients. If you want to amp up the flavors and texture of this casserole, add a layer of any or all of the following: drained, whole kernel corn, drained pinto or black beans, sliced olives, diced red & green bell peppers, sliced jalapeno peppers, and green onions after the first layer of cheese is applied.

NOTE: A small amount of diced, seeded jalapeno peppers can be added to the meat mixture if you want more heat.

NOTE: If you want to increase the heat in the recipe try Pepper Jack cheese for all or part of the cheese.

NOTE: Do not overcook the recipe or the casserole can dry out.

NOTE: Extra cheese helps prevent the casserole from getting too dry.

Source: http://cantstayoutofthekitchen.com

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