Taco Bake II Recipe - Allrecipes.com
Taco Bake II Recipe
  • READY IN 45 mins

Taco Bake II

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"This is a tasty recipe that my whole family enjoys. Very easy to make!"

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Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
  3. In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
  4. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2008

HUGE hit with the family. I had it in my head to make this for supper when I realized I didn't have a taco seasoning packet, nor did I have a can of diced tomatoes with green chiles. I opted to use spices from my rack: cayenne pepper, seasoning salt, chili powder, cumin, garlic powder, onion powder, oregano and italian seasoning. I followed other reviewers suggestions and used salsa instead of the canned tomatoes. Due to many reviews saying the dish comes out dry, I used 1 1/3 cup salsa and 2/3 cup water in addition to the 1 cup sour cream. I also added some diced black olives to the meat mixture before layering. A wonderfully yummy, mildy spicy enchilada tasting casserole. I have no doubt that if I had followed the recipe to a T (had I had the right ingredients) it would have turned out just as great.

 
Most Helpful Critical Review
Jul 04, 2011

I found this to be just okay. I would not make it again.

 
Apr 23, 2008

I made this recipe but i changed a few things to make it to our family's taste. First of all I added yellow corn chips on the bottom like the recipe call for. Then for the ground beef I added two med sized cans of green peppers. I did not put sour cream in with the ground beef. I layered as follows: chips, ground beef, (2 cans) black beans, (1 large jar)pace chuncky salsa and mexican blend cheese. I repeated all the layers one more time. My husband said that it was a killer dish and he means that in a good way so I am making this again with my additions. Thanks for the recipe

 
Dec 08, 2003

Good basic recipe to work from. Added fresh onion, corn & garlic. Added chiles rather than the ones mixed in with the tomatoes. This added the much needed moisture. On top in the melting cheese, I added sliced olives and green onions. Increased cooking time to 30 minutes. The family loved it. Thanks for a great starter recipe.

 
Sep 30, 2006

I made this recipe thinking my kids would love it. After all it was like a taco. However, it was not so. I do have one very picky eater and he was just not into it. Personally, it was just OK for me. I made the recipe exactly as was listed, but it just wasn't what I thought it was going to be. The chips were soggy and soaked up all the liquid which made the whole thing a little dry. I think it needs more meat and more cheese.

 
Nov 01, 2005

I threw this together because plain ol' tacos sounded kinda boring. Turns out, it was a good move! It was a big hit at my house, made evident by the fact that it didn't last very long at all!

 
Jul 15, 2005

The was EASY to throw together and my family LOVED it!!! It has just a little zing from the chili's, and that perks up the whole dish. It's very filling and kind of fun to eat. We now eat this fairly often, and it's the "last dinner" mean my kids request before leaving on vacations in summer!

 
Jun 21, 2003

Everyone liked this. I was afraid to use the diced tomatoes with mild green chiles, but I did, and it was very good. My children also always have green olives on their tacos, so I added green olives to the mixture.

 

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Nutrition

  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 40.2 g
  • 62%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1076 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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