Ortega Taco Bake Recipes

ORTEGA TACO BAKE

Steps:

• Preheat oven to 375*.
• Grease 11 x 7 inch baking dish.
• Cook beef and onion until beef is browned; drain.
• Stir in taco sauce, water, chiles and seasoning mix.
• Cook over low heat for 3 to 4 minutes.
• Layer half of broken shells on bottom of baking dish.
• Cover with half of meat mixture; sprinkle with 1 cup of cheese.
• Repeat with remaining ingredients.
• Bake for 20 to 25 minutes or until bubbly.

ORTEGAAND#174; MEXICAN LASAGNA

Steps:

• 1. Preheat oven to 350°F. In large skillet, heat oil over medium heat and cook onion and garlic 4 minutes or until softened. Add ground beef and cook 4 minutes or until browned. Stir in taco seasoning and ¼ cup water. Cook 2 minutes or until sauce thickens.
• 2. In microwave or small saucepan, heat refried beans and stir in remaining ¼ cup water to thin slightly.
• 3. Cut one tortilla in half and fit cut ends at either end of 9x13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.
• 4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese.
• 5. Bake 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.

ORTEGA FIESTA BAKE

Steps:

• Brown meat and onion until meat is no longer pink. Drain any excess fat.
• Add taco seasoning, water and salsa. Simmer 5 to 6 minutes until thickened but not dry.
• Add corn and olives.
• Spoon into an ungreased 3 1/2 to 4 quart casserole dish.
• Prepare Corn muffin mix according to instructions on box. Add cheese and chopped green chilies.
• Spread over meat mixture.
• Bake, uncovered at 350 for 35 minutes or until golden.