This twist on taco night takes the hassle out of individual shells and serves up the same south-of-the-border flavors in one cheesy, beefy baked dish everyone will love just as much (if not more). It’s easy to adapt this recipe by using your choice of hard or soft taco shells, mild to intense spice, and a wide variety of toppings, from corn and black beans to pickled jalapeños, which means the variations on this Beef Taco Bake are endlessly satisfying, no matter your family’s tastes.
cost per recipe: $6.74
Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir in the soup, picante sauce, water, chili powder, tortillas and half the cheese. Spoon the beef mixture into an 8x8x2-inch baking dish. Cover the baking dish.
Bake for 30 minutes or until the beef mixture is hot. Sprinkle with the remaining cheese (the heat from the beef mixture will melt it) and serve hot.
love this recipe
We make this recipe often. I double the ingredients and I use tortilla chips instead of the flour tortillas. I also add taco seasoning to the recipe. We serve it with taco chips to scoop it up. It's always a hit!
I make this recipe often. I double the recipe. I season the meat as I would for tacos. I use taco chips in place of the tortilla strips. It is a favorite in our home.
We Use Chicken!!
My family loves this recipe! We use chicken instead of beef and I use enchilada sauce in stead of the salsa. My family asks for it weekly!
I've been making this casserole for well over 20 years. I bought a Campbell's recipe book at my kid's school and this was an extension of a meatloaf recipe. I liked it and my kids all love it! I've had to give this recipe out many times. Thank you!
Love this recipe!
I have made this recipe for several years, its good the way it is, but I have tweaked some, I add diced bell pepper, diced onion, and garlic. I also double the recipe.