EASY TACO CASSEROLE
This Easy Taco Casserole is made with 3 layers of corn tortillas, ground beef, corn, black beans, the best taco seasoning and lots of melted cheese!
Provided by Isabel Eats
Categories Main
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Grease a 3-quart 13x9-inch baking dish with cooking spray and cut 9 of the corn tortillas in half. Set aside.
- In a large nonstick skillet over medium-high heat, add oil, onions and poblanos. Cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
- Add the ground beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.
- Add taco seasoning, black beans, corn, diced tomatoes and lime juice. Stir until fully combined, taste and season with salt and pepper. Remove from heat.
- Assemble the casserole by placing 6 tortilla halves and 1 whole tortilla in the baking dish so that the bottom is completely covered. Top with 1/3 of the meat mixture and 1/3 of the shredded cheese. Repeat and make 2 more layers.
- Bake for 20 to 25 minutes, until cheese is completely melted. Garnish tomatoes, cilantro and serve with sour cream.
Nutrition Facts : ServingSize 1 /8th recipe, Calories 515 kcal, Carbohydrate 40 g, Protein 30 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 974 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 3 g
EASY TACO CASSEROLE
Quick and easy taco entree for a last minute meal. Top with chopped tomato, onion, and lettuce if desired.
Provided by charmed71
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
- Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
- Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.
Nutrition Facts : Calories 481.5 calories, Carbohydrate 12.2 g, Cholesterol 89.5 mg, Fat 38 g, Fiber 2.3 g, Protein 24 g, SaturatedFat 13.6 g, Sodium 689.7 mg, Sugar 2.6 g
BEEF TORTILLA TACO CASSEROLE
This cheesy Mexican-inspired taco casserole is a simple freezer-friendly dinner you can make ahead of time and heat up later. This recipe also includes freezing and defrosting instructions for those busy weeknights. Whether you make this beef taco casserole for dinner tonight or prep it now for a time-saving freezer meal, you're guaranteed to have delicious results.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
- Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
- Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
- To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
Nutrition Facts : Calories 350, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 1/2 g
TACO TUESDAY CASSEROLE
This is a great Mexican dish for our bigger family. Could be made ahead for potlucks too! This recipe I threw together with what I had on had one night that sounded good together! Could be done with chicken as alternative too. I served this with cooked spinach and put my portion of casserole over the spinach.
Provided by Kaycee Farrell
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until almost browned and crumbly, about 5 minutes. Add onion; cook and stir until beef is browned and onion is softened, about 5 minutes more. Mix water and taco seasoning into beef mixture; simmer until water evaporates, about 5 minutes.
- Line the prepared baking dish with tortillas and top with 1/2 of the ground beef mixture. Spoon 1/2 of the corn over the beef layer and top with 1/3 of the Cheddar cheese. Crush tortilla chips over cheese layer. Repeat layers with remaining ingredients, ending with Cheddar cheese, tomatoes, and olives.
- Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 33.2 g, Cholesterol 105.9 mg, Fat 32.2 g, Fiber 2.1 g, Protein 31.2 g, SaturatedFat 14.9 g, Sodium 1295.1 mg, Sugar 3.5 g
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