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4.8 from 15 votes

Spicy Beef Taco Bake

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
2 hrs
Servings: 6 to 8 servings
Calories: 415 kcal
Course: Main Course
Cuisine: Tex-Mex

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Adjust the oven rack to the middle position and heat the oven to 400℉ (205℃).
  5. 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.
  6. Let cool for 10 minutes. Sprinkle with scallions and serve.

Nutrition Information

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

% 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.