Cheesy Taco Bake

Serves: 6

May brings Cinco de Mayo which gives a reason to celebrate with my favorite food - Mexican. This recipe features ground beef (althought I've used shredded chicken with delicious results), taco seasonings, lots of cheese, and tortilla chips. Top it with pico de gallo and diced avocados. Oh, yes, don't forget the sliced black olives.

Yield: Serves: 6 Servings
Prep Time:
Cook Time:
Total Time:


1 tablespoon extra-virgin olive oil
1 white onion, chopped
1 1/2 pounds . ground beef
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
1 (15-ounce) can fire-roasted tomato
1/2 cup sour cream
1 (15-ounce) can whole kernal corn (or 2 cups frozen)
3/4 cup water
1/4 cup freshly chopped cilantro, plus more for garnish
1 bag tortilla chips (i used restaurant style)
2 cups shredded cheddar
2 cups shredded pepper jack cheese
avocado, diced
pico de gallo
sliced black olives


In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add ground beef and cook until no longer pink, 6 minutes. Drain fat.

Add garlic, cumin, chili powder, cayenne, fire-roasted tomatoes, sour cream, corn, and water to skillet and stir until combined. Let thicken 5 minutes. Stir in cilantro.

In a casserole dish, place a layer of tortilla chips, ground beef mixture, and cheeses. Repeat until ground beef mixture is used up.

Bake until cheese is melted and tortilla chips soft, 20 minutes. Let cool 5 minutes before slicing and serving. Top with your favorite toppings.

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