Layered Taco Bake
Use your favorite toppings and layer as you like!
Ingredients
- Butter or cooking spray for the baking dish
- 1 tbsp vegetable oil
- 1 ½ pounds lean ground beef
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- ¼ tsp ground cayenne pepper (optional), or to taste
- ½ cup taco sauce
- 1 (8-ounce) can tomato sauce
- ½ tsp kosher salt, or to taste
- 6 ounces corn chips, coarsely crumbled*
- 1 cup shredded cheddar cheese, or a Mexican blend
- ½ cup chopped onion
- Shredded lettuce
- 1 cup diced tomato
- Sour cream, avocado or guacamole, salsa, pickled onions, black olives (optional), for serving
Instructions
- Heat the oven to 350°F. Lightly grease a 2-quart baking dish.Butter or cooking spray for the baking dish
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook undisturbed for 4 minutes. Break the beef up with a spatula and add the chili powder, garlic powder, oregano, and cayenne, if using. Continue cooking and stirring for 4 to 5 minutes or until no longer pink.1 tbsp vegetable oil | 1 1/2 pounds lean ground beef | 1 tsp chili powder | 1 tsp garlic powder | 1 tsp dried oregano | 1/4 tsp ground cayenne pepper (optional)
- Add the taco sauce and tomato sauce to the beef. Bring the mixture to a simmer; reduce the heat to low and continue simmering for 10 minutes. Taste and season with salt, as needed.1/2 cup taco sauce | 1 (8-ounce) can tomato sauce | 1/2 tsp kosher salt
- Turn half of the mixture into the baking dish and top with half of the crumbled chips. Add the remaining ground beef mixture and top with the shredded cheese and chopped onion. Sprinkle the remaining chips over the top. Bake for about 12 minutes or until the cheese is melted.6 ounces corn chips, coarsely crumbled* | 1 cup shredded cheddar cheese | 1/2 cup chopped onion
- Serve hot with shredded lettuce, chopped tomato, and your favorite taco toppings, such as sour cream, avocado or guacamole, salsa, pickled onions, and black olives.Shredded lettuce | Sour cream, avocado or guacamole, salsa, pickled onions, black olives (optional) | 1 cup diced tomato
Notes
*For a homemade alternative, cut 4 small corn tortillas into 1/2-inch strips. Toss them with 1 tablespoon of vegetable oil and sprinkle with 1/2 teaspoon of salt. Arrange the strips in a single layer on baking sheets and bake in a preheated 350°F oven for 12 to 15 minutes, or until crisp and lightly browned.
Nutrition
Calories: 539kcalCarbohydrates: 21gProtein: 27gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 99mgSodium: 725mgPotassium: 565mgFiber: 2gSugar: 3gVitamin A: 658IUVitamin C: 7mgCalcium: 205mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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