Easy Taco Casserole
Easy Taco Casserole, or Taco Bake, is a great option for family dinner. It combines all the flavors of tacos into an easy cheesy casserole!
Servings: 8 servings
Equipment
- Food Processor
- sauté pan
Ingredients
- 1 pound ground beef
- 8 ounces mushrooms
- 1 small red onion
- 2 cups tortilla chips
- 2 tablespoons taco seasoning
- 15 ounces refried beans
- 15 ounces whole kernel corn drained
- 15 ounces sliced olives drained
- 1 cup salsa
- 2 cups shredded cheese cheddar or Mexican blend recommended
- 1 fresh jalapeno sliced
Instructions
- Combine 8 ounces mushrooms and 1 small red onion in food processor and pulse until all ingredients resemble ground beef. Combine with the 1 pound ground beef in a large sauté pan and cook over medium high heat until the meat has browned and the liquid has cooked off of the mushrooms. Add 2 tablespoons taco seasoning and a couple tablespoons of water, stir, and cook until water has evaporated. Remove from heat.
- To assemble taco casserole, add 2 cups tortilla chips to the bottom of a 13x9 casserole dish. Crush with hands. then, layer remaining ingredients (the cooked taco meat, 15 ounces refried beans, 15 ounces whole kernel corn, 15 ounces sliced olives, 1 cup salsa, 2 cups shredded cheese, 1 fresh jalapeno). It doesn't really matter what order you choose, but I always prefer the cheese to be on top along with the fresh jalapeno.
- Cover taco bake with aluminum foil and bake in 350°F preheated oven until heated through, about 25-30 minutes. Remove foil during last 5 minutes of cooking time to fully melt cheese.
- Serve hot, garnish with sour cream and cilantro, and serve with sliced avocado and Cilantro Lime Slaw.
Nutrition
Calories: 543kcal | Carbohydrates: 39g | Protein: 24g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 1836mg | Potassium: 523mg | Fiber: 7g | Sugar: 5g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 260mg | Iron: 3mg
