Mexican Taco Bake
Indulge in the ultimate comfort food with this flavorful Mexican Taco Bake, an irresistible fusion of classic taco flavors and cheesy casserole goodness. Perfect for busy weeknights, this layered dish combines seasoned ground beef, tender black beans, zesty diced tomatoes with green chilies, and melty cheddar cheese, all nestled between soft tortillas. The quick prep time and easy assembly make it a go-to recipe for feeding a crowd, while customizable toppings like sour cream, green onions, and cilantro add a fresh finishing touch. Baked until golden and bubbly, this family-friendly dinner is sure to become a household favorite. Serve it with a side of rice or a crisp salad for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix
- 2/3 cup water
- 1 can black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 6 pieces tortillas (flour or corn)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 pieces green onions, chopped (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon (or as needed) olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart with a wooden spoon, about 6-8 minutes. Drain excess fat if necessary.
Reduce the heat to low and stir in the taco seasoning mix and water. Simmer for 3-4 minutes until the mixture thickens.
Add the black beans and diced tomatoes with green chilies to the skillet. Stir to combine and heat through for 2-3 minutes.
Spread a thin layer of the beef mixture at the bottom of the prepared baking dish.
Place 2 tortillas on top of the beef mixture, tearing them as needed to cover the layer evenly.
Spread half of the remaining beef mixture over the tortillas, followed by 1 cup of shredded cheddar cheese. Repeat the layers (tortillas, beef mixture, cheese) one more time, finishing with a top layer of cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Let the taco bake rest for 5-7 minutes before slicing into squares.
Top with sour cream, chopped green onions, and fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
