"This is a tasty recipe that my whole family enjoys. Very easy to make!" — LBLK
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1 1/2 pounds
lean ground beef
1 (14.5 ounce) can
diced tomatoes with green chile peppers, drained
1 (1.25 ounce) package
taco seasoning mix
shredded Colby-Monterey Jack cheese
1 (18 ounce) package
corn tortilla chips
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.
I found this to be just okay. I would not make it again.
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
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Bake II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 663
** Calories from Fat: 362
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These tacos are so easy to make, and really fun to eat out of the bag.