TACO CASSEROLE
Taco Casserole loaded with all your favorite Mexican ingredients makes an easy, quick weeknight dinner. With ground beef, beans, and crunchy Frito topping.
Provided by Sabrina Snyder
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
- Add the ground beef and onions to a large skillet on medium high heat and break it apart as you cook it, for 6-8 minutes, until no longer pink.
- Drain excess fat before adding in taco seasoning and water.
- Stir well and cook until water has evaporated then add in the salsa and stir.
- Layer the baking dish with refried beans, taco salsa mixture and cheese.
- Bake, uncovered for 20 minutes, top with Fritos and bake an additional 10 minutes.
- Top with lettuce, tomato and olives before serving.
Nutrition Facts : Calories 347 kcal, Carbohydrate 23 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 1087 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
TACO BAKE CASSEROLE
This taco bake casserole is a quick and easy dinner for the whole family! Have dinner ready in just about 30 minutes!
Provided by Jennifer Fishkind
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place the ground beef in a skillet along with the onions and cook until beef is browned and onions are tender.
- Stir in the package of taco seasoning along with the amount of water indicated on the package directions. Cook for 8-10 minutes.
- Mix in the Rotel, olives and corn in with the beef. Cook for another 2-3 minutes.
- Spray the bottom of a 9x13 dish with nonstick spray. Place tortillas on the bottom of the dish.
- Spread half of the meat mixture evenly over the tortillas. Next, sprinkle one cup of cheese over the meat layer. Then add another layer of tortillas, the rest of the meat on top of the tortillas and the last cup of cheese on top of the meat.
- Bake at 350 degrees until bubbly, about 20 minutes.
- Serve with sour cream and other taco toppings as desired
Nutrition Facts : Calories 290 kcal, Carbohydrate 12 g, Protein 27 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 82 mg, Sodium 690 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
JENN'S TACO CASSEROLE
Steps:
- Preheat oven to 350 degrees F. Brown ground beef. Drain grease and return to stove. Stir in taco seasoning packet and salsa and let simmer on low for 5 minutes.
- Line bottom of a 9x12" baking dish with chips. Spread ground beef and salsa mixture into baking dish evenly. Next spread in the refried beans evenly. Place the sour cream on top of the beans in the same manner. Sprinkle the shredded cheese over the top of the dish until it is completely covered. Lastly sprinkle the green onions onto the cheese. (If you wish you can place more chips all the way around the outside edge of the dish).
- Bake for 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
JENN'S HOT MESS CASSEROLE
I love this "hot mess." It's something somewhat healthy that I make once a week and keep it on hand to eat for lunches (and it makes a great side dish!). You can throw in anything that you want and feel free to switch it up. Add meat or serve it without for a great vegetarian option. My SO also calls it my "slop" and my "garbage casserole." I don't care because it tastes so good! And remember - all ingredients are optional!
Provided by PSU Lioness
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice according to package directions.
- While the rice is cooking, heat the canola oil over Med/High heat.
- Add the chicken and sprinkle with garlic powder and seasoned salt, to taste. Saute until no longer pink.
- Add mushrooms and saute for another minute or two. Remove from heat and drain.
- In a large bowl, mix rice, chicken and mushrooms, spaghetti sauce, corn, kidney beans and ONLY 1 c of the cheddar cheese. Mix well.
- Transfer the concoction to a casserole dish and sprinkle remaining cup of cheese on top.
- Bake at 350 for 20 minutes or until heated through.
- Note: I usually switch the ingredients up every time I make it but I always use things that are on the "healthy" side so I have something quick to just throw in the microwave at lunch time. It's also a cost effective alternative to lunch meats and microwavable frozen lunches. This recipe is just an idea for you to use to create a healthy meal for yourself.
Nutrition Facts : Calories 169.6, Fat 5.1, SaturatedFat 1, Cholesterol 12.2, Sodium 362.3, Carbohydrate 23.9, Fiber 5.3, Sugar 4.2, Protein 9
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