Taco Hot Dish Food

TACO CASSEROLE

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
• Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.

TACO BAKE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

HOT TACO DIP

Steps:

• Preheat oven to 350F degrees.
• Mix beans, cream cheese, sour cream and taco seasoning until well combined.
• Stir in garlic.
• Spread in bottom of baking pan.
• Sprinkle tomato and olives over top.
• Cover with cheese.
• Bake for 15-18 minutes.
• Serve with tortilla chips.

MEXICAN HOT DISH

Steps:

• Brown hamburger with onion; drain.
• Add seasonings, water and paste; simmer uncovered 10 minutes.
• Place meat mixture in a 9x13-inch pan.
• Cover with cheese and top with crushed taco chips.
• Bake at 350° for 25-30 minutes.
• We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).

CONTEST-WINNING TACO CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.

TACO CASSEROLE

Steps:

• Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won't be going from cold to hot right away.
• Preheat oven to 350 degrees.
• Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
• Drain excess grease.
• Add ¾ cup water and taco seasoning.
• Bring to a boil.
• Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
• Spread the refried beans in an even layer within a casserole dish. (Mine was 9 x 13" but varying sizes are fine.)
• Spread the sour cream over the refried beans.
• Top with cooked ground beef mixture, then with cheese.
• If you're preparing this head of time, let it cool and cover and refrigerate until ready to bake.

TACO HOTDISH

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
• Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.