Spicy Beef Taco Bake
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
2 hrs
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Servings
6 to 8 servings
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Calories
415 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Spicy Beef Taco Bake
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The spicy beef taco bake is essentially a Taco Tuesday casserole. Beef and onions are sautéed and then mixed with tomatoes, beans, cheese, broken taco shells, and spices, and then the whole shebang is baked until bubbly. Utterly irresistible.
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Ingredients
- 1 tablespoon vegetable oil or mild olive oil
- 1 medium (8 oz) onion finely chopped
- salt and black pepper
- 3 tablespoons chili powder
- 4 garlic cloves minced
- 2 teaspoons minced fresh oregano or 1/2 teaspoon dried
- 1 1/2 pounds 93 percent lean ground beef
- Two (10-oz) cans Ro-tel diced tomatoes & green chilies drained with 1/2 cup juice reserved
- 2 teaspoons cider vinegar
- 1 teaspoon packed brown sugar
- One (16-oz) can refried beans
- 1/4 cup minced fresh cilantro
- 1 1/2 cups Colby Jack or Monterey Jack cheese shredded
- 12 taco shells broken into 1 inch pieces, or coarsely crushed tortilla chips
- 2 scallions thinly sliced
- Your favorite taco toppings, such as shredded lettuce, sour cream, chopped onion, and/or salsa
Instructions
- Heat oil in 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion has softened, about 5 minutes. Stir in the chili powder, garlic, and oregano and cook until fragrant, about 1 minute. Add the ground beef and cook, breaking up the meat with a wooden spoon, until no trace of pinks, 3 to 5 minutes.
- Stir in half the tomatoes, the reserved tomato juice, vinegar, and sugar. Bring to a gentle simmer and cook until the mixture is very thick, about 5 minutes. Season with salt and pepper to taste. Remove from the heat and let cool to room temperature, about 30 minutes.
- Mix the remaining tomatoes, refried beans, and cilantro together, then spread in a 13 by 9-inch baking dish. Sprinkle 1/2 cup Colby Jack over the beans. Spread the cooled beef mixture on the cheese and sprinkle with another 1/2 cup Colby Jack. Wrap the dish tightly with plastic wrap and refrigerate for up to 24 hours.
- Adjust the oven rack to the middle position and heat the oven to 400℉ (205℃).
- Unwrap the dish, scatter the crushed taco shells over the top, and sprinkle with the remaining 1/2 cup Colby Jack. Cover the dish tightly with aluminum foil slicked with oil and bake the casserole until hot throughout and bubbling around the edges, about 25 minutes. Remove the foil and continue to bake until the topping is spotty brown, about 10 minutes.
- Let cool for 10 minutes. Sprinkle with scallions and serve.
Nutrition Information
Show Details
Serving
1portion
Calories
415kcal
(21%)
Carbohydrates
20g
(7%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
352mg
(15%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 415kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 352mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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