Taco Bake
This recipe is Mommaw’s (Peggy Whaley). If you don’t want it to be spicy, use a can of cheddar cheese soup instead of the salsa con queso.
You can also add refried beans.
If you halve this recipe, bake it in a 8 or 9″ square pan.
Ingredients
2 pounds ground beef
2 packets taco seasoning
Water (use the same amount listed on the back of taco seasoning packet)
6 flour tortillas (8-inch size)
1 cup salsa con queso or 1 can of cheddar cheese soup
1 can fat-free refried beans (optional)
3 cups shredded cheddar or Mexican blended cheese
Toppings: chopped black olives, sliced jalapenos, sour cream, diced green onions, sliced avocados/guacamole, salsa, diced tomatoes, etc.
2 packets taco seasoning
Water (use the same amount listed on the back of taco seasoning packet)
6 flour tortillas (8-inch size)
1 cup salsa con queso or 1 can of cheddar cheese soup
1 can fat-free refried beans (optional)
3 cups shredded cheddar or Mexican blended cheese
Toppings: chopped black olives, sliced jalapenos, sour cream, diced green onions, sliced avocados/guacamole, salsa, diced tomatoes, etc.
Preheat oven to 350F.
Brown and crumble ground beef. Drain excess grease, and add in taco seasoning packets and water (following directions on back of seasoning packets). Once the taco meat is ready, turn off heat and add in salsa con queso. Stir until thoroughly combined.
Grease a 9×13-inch baking dish. Layer the following:
- 2 tortillas on bottom of the prepared pan
- 1/3 of the beef mixture
- can of refried beans (if desired)
- 1/3 of the shredded cheese
- 2 tortillas
- 1/3 of the beef mixture
- 1/3 of the shredded cheese
- 2 tortillas
- rest of the beef mixture
- rest of the shredded cheese
Bake for about 15-20 minutes until cheese is melted and edges are slightly golden brown.
Allow to cool for about 5 minutes, and then slice.