One food item I always seem to have in my pantry or in my fridge are flour tortillas. They are good for so many things. Tortillas can be made into so many different types of snacks for kids (and grownups). You can cut them up and fry them or bake them. You can make cinnamon chips, quesadillas, tortilla pizzas….The possibilities are endless…and easy on the wallet too.
Sometimes when I only have a few left, I like to make this taco bake. It is so filling and gooey and cheesy. My husband, who is not really a fan of Mexican style dishes, really loves this one. It came about after my favorite Taco Bake kit made by Old El Paso went away. So I had to come up with my own version. And if y’all will allow me to toot my own horn for a minute, I think this one tastes even better than Old El Paso’s kit version. It’s a great dish for beginner cooks and perfect for all you super busy cooks. And the leftovers heat up well the next day too. That is…if you have any leftovers.
Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup salsa con queso
1 1/2-2 cups shredded Mexican cheese blend
Directions:
Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con quest. I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us. If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.
Give it a good stir, until thoroughly combined. It don’t look all that pretty, but don’t worry, we’re gonna dress her up a bit.
Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.
I like to use a springform pan just to make it a bit easier to get out after it is finished baking. But this taco bake is pretty easy to slice up and serve even without the springform pan. Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese. Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes. Then slice and serve.
I like mine with some sour cream and diced tomatoes on top. Served here with my Mom’s Spanish Rice.
Enjoy!
Taco Bake
Print Pin RatePrep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 349kcal
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning water as called for on back of seasoning packet
- 3 8- inch large flour tortillas
- 1/2 cup salsa con queso
- 1 1/2-2 cups shredded Mexican cheese blend
Instructions
- Brown and crumble ground beef.
- Drain excess grease.
- Add in taco seasoning and water (following directions on back of seasoning packet).
- Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
- Give it a good stir until thoroughly combined.
- Preheat oven to 350F degrees.
- Spray an 8-inch round baking pan with nonstick cooking spray.
- Layer the bottom of the pan with a flour tortilla.
- Now add about 1/3 of the ground beef taco filling on the the first layer.
- Then add 1/3 of the shredded cheese.
- Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
- Bake at 350F degrees for about 15-20 minutes until cheese is melted and edges are slightly golden brown.
- Allow to cool for a couple of minutes. Slice and serve.
Notes
Serve with sour cream and diced tomatoes on top if desired.
Nutrition
Calories: 349kcal | Carbohydrates: 2g | Protein: 21g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 625mg | Potassium: 275mg | Sugar: 1g | Vitamin A: 7.5% | Vitamin C: 0.4% | Calcium: 26.9% | Iron: 9.5%
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Like this recipe? Check out this one ~ Mexican Pizza
Randy says
Can this be made ahead of time or will the tortillas get soggy?
Ann says
My kids love when I make this!! We have made it several times and it has been a winner every time. We serve it with sour cream and salsa. We double the recipe for our family of six and there are no leftovers. Thanks for another great recipe!
Mj says
I actually made this today and it was good..
ColleenB. says
Top favorite in my household even tho it’s just me and hubby and I do make this quite often. I usually make up 2 right away; one to eat and one to stick into the freezer for later time. I have even made this using a 9×13 glass pyrex pan; just square the tortilla shells to make them fit better in pan. and increase the ingredients
Shay says
This is like the third or fourth time I’ve made this and it’s a hit each and every time! Not only that, it’s quick, no fuss, and not really expensive or time consuming to make which is definitely a plus for me. Thanks!
Brandie @ The Country Cook says
Hi Shay! Yay! Thank you SO much for coming back to leave a comment. So thrilled you love it!
Ashley says
I’ve made this a few times and passed the recipe along to my mom. Super easy, very easy to double and also freeze. Delicious! I don’t change anything. Different jars of salsa con queso will give it either a spicer or mild flavor.
Ebony Williams says
AWESOME!!! I made this with 10 inch instead more ground beef and it came out AWESOME! I topped with sour cream and diced tomatoes and it was delicious! Will make again very soon!
Terra says
I made this the beginning of this month and add refried beans to it and it was yummy.
erika says
I made this but I added refried beans and taco sauce in the layers It was really good served with cilantro lime rice.