Mexican Layered Taco Bake
Mexican Layered Taco Bake
Ingredients
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 1 ounce taco seasoning mix, packet
- 1/2 cup water
- 1/2 cup tomato sauce
For the Layers
- 6 corn tortillas, cut into 1-inch strips
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded Mexican blend cheese, divided
For the Toppings
- 1/4 cup sour cream, for serving
- 1 Roma tomato, diced
- 1/4 cup black olives, sliced
- 2 green onions, chopped
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, brown the ground beef and chopped onion over medium-high heat. Drain any excess fat.
⏱️ 8 min
- 3
Stir in the taco seasoning mix, water, and tomato sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min
- 4
In a medium bowl, combine the softened cream cheese and 1/2 cup of sour cream until smooth.
⏱️ 3 min
- 5
Spread half of the seasoned ground beef mixture evenly in the prepared baking dish. Layer half of the corn tortilla strips over the meat.
⏱️ 3 min
- 6
Dollop the cream cheese mixture over the tortilla strips and gently spread it out. Top with the remaining corn tortilla strips.
⏱️ 3 min
- 7
Spoon the remaining ground beef mixture over the cream cheese layer. Sprinkle with 1 1/2 cups of the shredded Mexican blend cheese.
⏱️ 3 min
- 8
Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Remove from oven and sprinkle with the remaining 1/2 cup of shredded cheese. Let stand for 5 minutes to allow the cheese to melt slightly from the residual heat.
⏱️ 25 min•🌡️ 375
- 9
Garnish with a dollop of sour cream, diced Roma tomato, sliced black olives, and chopped green onions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Layered Taco Bake
Ingredients
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 1 ounce taco seasoning mix, packet
- 1/2 cup water
- 1/2 cup tomato sauce
For the Layers
- 6 corn tortillas, cut into 1-inch strips
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded Mexican blend cheese, divided
For the Toppings
- 1/4 cup sour cream, for serving
- 1 Roma tomato, diced
- 1/4 cup black olives, sliced
- 2 green onions, chopped
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, brown the ground beef and chopped onion over medium-high heat. Drain any excess fat.
⏱️ 8 min - 3
Stir in the taco seasoning mix, water, and tomato sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min - 4
In a medium bowl, combine the softened cream cheese and 1/2 cup of sour cream until smooth.
⏱️ 3 min - 5
Spread half of the seasoned ground beef mixture evenly in the prepared baking dish. Layer half of the corn tortilla strips over the meat.
⏱️ 3 min - 6
Dollop the cream cheese mixture over the tortilla strips and gently spread it out. Top with the remaining corn tortilla strips.
⏱️ 3 min - 7
Spoon the remaining ground beef mixture over the cream cheese layer. Sprinkle with 1 1/2 cups of the shredded Mexican blend cheese.
⏱️ 3 min - 8
Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Remove from oven and sprinkle with the remaining 1/2 cup of shredded cheese. Let stand for 5 minutes to allow the cheese to melt slightly from the residual heat.
⏱️ 25 min•🌡️ 375 - 9
Garnish with a dollop of sour cream, diced Roma tomato, sliced black olives, and chopped green onions before serving.
⏱️ 3 min