Layered Mexican Bake

Taco Salad or Texas Tacos are among my favorite meals. But having either of them too often can become boring. I think the following recipe is a fun spin on regular tacos.

Usually I make this when we have people over for dinner (as I mentioned here). I use two 9×13 pans and double this recipe. It’s quick, easy, and includes all the deliciousness of Mexican tacos in one dish!

 Serves 6

What you need:

  • 1 lb. extra-lean ground beef
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 tsp. chili powder
  • 1 1/4 cups salsa
  • 1 pkg. (10 oz.) frozen corn
  • 3 flour tortillas (8 in.)
  • 1/2 cup sour cream
  • 3/4 cup shredded cheese

How to make it:

1. Heat oven to 375.

2. Brown meat w/onions & peppers in large skillet on medium-high heat.

3. Stir in chili powder; cook 1 minute.

4. Add salsa & corn; mix well. Simmer 5 minutes.

5. Spread 1 cup meat sauce onto bottom of 9×13 baking dish.
Top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream, and 1/4 cup shredded cheese.

Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining shredded cheese.
Top with remaining tortilla and meat sauce (or anything else that’s remaining).

6. Cover with foil. Bake 20-25 minutes or until casserole is heated through.

7. Top with remaining shredded cheese. Bake, uncovered, for 3 minutes.


* Garnish with chopped cilantro and green onions just before serving.
*Add black beans for extra protein.

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