TACO FIESTA BAKE
Make and share this Taco Fiesta Bake recipe from Food.com.
Provided by Parsley
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350. Grease/spray a 13" x 9" casserole dish; set aside.
- In a bowl, stir together the cottage cheese, sour cream and chopped green onions.
- In a large skillet, brown/crumble ground beef with onion, green pepper and garlic. Drain and return to the skillet.
- Add to the skillet, tomatoes, Black beans, tomato paste, water and seasonings. Simmer for about 10-12 minutes, stirring occassionally.
- Scatter HALF of the coarsely crushed chips on the bottom of the prepared casserole dish.
- Top with HALF of the beef/bean mixture.
- Top with HALF of the cottage cheese/sour cream mixture.
- Sprinkle with HALF of the shredded cheese.
- Repeat all the layers again, ending with the last of the shredded cheese. Sprinkle top with black olives (optional) and reserved chopped dark green onion parts (optional).
- Bake at 350 for 25-30 minutes or until heated through.
- Divide shredded lettuce on plates and spoon casserole over top to serve.
Nutrition Facts : Calories 706.4, Fat 42.2, SaturatedFat 18.1, Cholesterol 115.5, Sodium 966.6, Carbohydrate 46.9, Fiber 8.2, Sugar 6.9, Protein 37.4
TACO BAKE CASSEROLE
This quick and easy taco bake will satisfy even the most picky eaters. You can modify it to add things you love. It's yummy and so easy to make! Top with tomatoes, lettuce, salsa or whatever you like on your Mexican food.
Provided by Cherie Burgett
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360 calories, Carbohydrate 20.6 g, Cholesterol 65 mg, Fat 21.3 g, Fiber 3.1 g, Protein 20.9 g, SaturatedFat 9.1 g, Sodium 790.6 mg, Sugar 2 g
TACO MEAT - RESTAURANT STYLE
No browned or fried ground beef here. This is cooked in water. YES, in water. Resulting in that nicely steamed, soft texture you get in most Mexican restaurants.
Provided by ReeLani
Categories Meat
Time 1h10m
Yield 1 pan
Number Of Ingredients 8
Steps:
- Put the ground chuck in a large pot or Dutch oven and add seasonings.
- Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour.
- Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat.
- After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point.
- Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times.
- After the meat has drained as much as possible, place the bowl of liquid (which you want to keep) and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid.
- Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat.
- Serve in taco shells or tortillas, or mix into a taco salad or casserole.
- Leftovers freeze well.
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