Back to School Taco Casserole
Back to School Taco Casserole
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 10 taco shells, (approximately 10-12, enough to cover a 9x13 inch pan)
- 1 can Rotel tomatoes, drained
- 1/2 cup sour cream
- 1 cup Gordo's Cheese Dip
- 2 cups shredded cheese, Cheddar Jack blend recommended
For Garnish
- 1/4 cup green onions, chopped
- 1 jalapeños, sliced, as needed
- 1/4 cup cilantro, fresh, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a large pan, cook the 1 pound of ground beef over medium heat until it is fully browned. Break up the meat with a spoon as it cooks.
⏱️ 8 min00
- 3
Once the ground beef is browned, carefully drain any excess grease from the pan.
⏱️ 2 min00
- 4
Add the 1 packet of taco seasoning and 1/2 cup of water to the cooked ground beef. Stir and mix well until the seasoning is evenly distributed and the water has been absorbed.
⏱️ 3 min00
- 5
While the beef is simmering, crush the taco shells into a medium bowl. You can do this by hand or by placing them in a bag and gently crushing them with a rolling pin.
⏱️ 3 min00
- 6
Spread the crushed taco shells evenly across the bottom of a 9x13 inch baking pan.
⏱️ 2 min00
- 7
Evenly layer the seasoned ground beef mixture over the crushed taco shells in the baking pan.
⏱️ 2 min00
- 8
Spread the drained 1 can of Rotel tomatoes over the ground beef layer.
⏱️ 2 min00
- 9
Carefully spread the 1/2 cup of sour cream over the Rotel tomatoes layer.
⏱️ 2 min00
- 10
Pour and spread the 1 cup of Gordo's Cheese Dip evenly over the sour cream layer.
⏱️ 2 min00
- 11
Sprinkle the 2 cups of shredded cheese evenly over the cheese dip.
⏱️ 1 min00
- 12
Bake the casserole in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
⏱️ 20 min•🌡️ 350
- 13
Once removed from the oven, garnish the casserole with chopped green onions, sliced jalapeños (if desired), and fresh cilantro.
⏱️ 2 min00
- 14
Serve warm and enjoy!
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Back to School Taco Casserole
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 10 taco shells, (approximately 10-12, enough to cover a 9x13 inch pan)
- 1 can Rotel tomatoes, drained
- 1/2 cup sour cream
- 1 cup Gordo's Cheese Dip
- 2 cups shredded cheese, Cheddar Jack blend recommended
For Garnish
- 1/4 cup green onions, chopped
- 1 jalapeños, sliced, as needed
- 1/4 cup cilantro, fresh, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a large pan, cook the 1 pound of ground beef over medium heat until it is fully browned. Break up the meat with a spoon as it cooks.
⏱️ 8 min00 - 3
Once the ground beef is browned, carefully drain any excess grease from the pan.
⏱️ 2 min00 - 4
Add the 1 packet of taco seasoning and 1/2 cup of water to the cooked ground beef. Stir and mix well until the seasoning is evenly distributed and the water has been absorbed.
⏱️ 3 min00 - 5
While the beef is simmering, crush the taco shells into a medium bowl. You can do this by hand or by placing them in a bag and gently crushing them with a rolling pin.
⏱️ 3 min00 - 6
Spread the crushed taco shells evenly across the bottom of a 9x13 inch baking pan.
⏱️ 2 min00 - 7
Evenly layer the seasoned ground beef mixture over the crushed taco shells in the baking pan.
⏱️ 2 min00 - 8
Spread the drained 1 can of Rotel tomatoes over the ground beef layer.
⏱️ 2 min00 - 9
Carefully spread the 1/2 cup of sour cream over the Rotel tomatoes layer.
⏱️ 2 min00 - 10
Pour and spread the 1 cup of Gordo's Cheese Dip evenly over the sour cream layer.
⏱️ 2 min00 - 11
Sprinkle the 2 cups of shredded cheese evenly over the cheese dip.
⏱️ 1 min00 - 12
Bake the casserole in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
⏱️ 20 min•🌡️ 350 - 13
Once removed from the oven, garnish the casserole with chopped green onions, sliced jalapeños (if desired), and fresh cilantro.
⏱️ 2 min00 - 14
Serve warm and enjoy!
⏱️ 1 min00