Jessicas Taco Bake Recipes

TACO BAKE CASSEROLE

Taco Bake Casserole image

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

Ingredients

cooking spray (such as Pam®)
1 ½ pounds ground beef
1 cup chopped onion
½ cup water
1 (1 ounce) package taco seasoning mix
1 (10 ounce) can refried beans
½ cup salsa
1 (6 ounce) can sliced black olives
1 (4 ounce) can diced green chiles
15 taco shells, broken up, or more to taste
2 cups shredded Cheddar cheese

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

GENERAL TSO'S TACO BAKE

General Tso's Taco Bake image

Provided by Eddie Jackson

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 27

Ingredients

2 tablespoons rice vinegar
2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
6 cups finely shredded green cabbage
1/2 cup fresh cilantro leaves
4 scallions, thinly sliced
1 Fresno chile, halved, seeded if desired and thinly sliced
Kosher salt, if needed
3/4 cup sour cream
2 teaspoons chili-garlic paste
Juice of 2 limes
Kosher salt
1/4 cup hoisin sauce
1/4 cup apricot jam
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic paste
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
3 cups chopped skinless rotisserie chicken
10 taco shells
1 1/2 cups grated pepper jack cheese
Lime wedges
Fresh cilantro leaves
White sesame seeds
Black sesame seeds

Steps:

Preheat the oven to 375 degrees F.
For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.
For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.
For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.
Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.
Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.

TACO BAKE I

Taco Bake I image

This is a wonderful Tex-Mex dish to serve to guests or your family. Serve with tortilla chips.

Provided by Leslie

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

1 ½ pounds lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese

Steps:

Preheat oven to 325 degrees F (160 degrees C).
In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
Bake about 20 to 25 minutes in the preheated oven.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 15.4 g, Cholesterol 93.5 mg, Fat 26.9 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 12.7 g, Sodium 1037 mg, Sugar 2.7 g

JESSICA'S TACO BAKE

Jessica's Taco Bake image

Browned ground beef mixed with dried taco seasoning is layered in a casserole with canned refried beans and salsa. It is topped with shredded Monterey Jack cheese and baked.

Provided by cellogirl2

Categories Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded monterey jack cheese

Steps:

Preheat oven to 325 degrees F (160 degrees C).
In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat.
Mix in dry taco seasoning.
Spoon browned meat into a 9x13 inch glass baking dish.
Spoon a layer of refried beans over meat, then salsa.
Top with shredded cheese.
Bake about 20 to 25 minutes in the preheated oven.

Nutrition Facts : Calories 325.1, Fat 17.9, SaturatedFat 9.1, Cholesterol 85, Sodium 750.1, Carbohydrate 12.9, Fiber 4, Sugar 2.2, Protein 28

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