Taco Bake

2013 – Gluten Free Living

Years ago I found this really simple Taco Bake recipe from allrecipes.com with very few ingredients. It’s so quick and easy to assemble and in about 15 minutes you can have this casserole ready to put in the oven. It’s quite adaptable too if you want to add a few other ingredients, such as green onions, corn, black or pinto beans, jalapeno pepper slices or olives. I made this recipe last week for a young family who just had a newborn. If you’re family is into anything Tex-Mex they will adore this wonderful, comforting main dish. It is a little like eating nachos in casserole form.

Taco Bake has tortilla chips on the bottom, then a layer of ground beef mixed with taco seasoning, sour cream and green chilies, followed by a layer of shredded cheese. The layers are repeated a time or two ending with more cheese on top. It is SOOOOO easy. Choose a gluten free, MSG free taco seasoning or make up my Homemade Taco Seasoning recipe from scratch for healthier options.

If you need a quick and easy main dish recipe to throw together quickly because you are at ball practices, doctor’s appointments, or other venues late in the day, consider having these ingredients on hand and whip up this easy casserole. You can be ready to eat in about an hour! This is a great recipe to teach your kids how to cook, too. It has so few steps and turns out so wonderfully–they will be greatly encouraged in cooking after making this tasty entree for dinner. This only has seven ingredients so it is an easy recipe even for a novice cook!

When I initially posted this recipe in June 2012, I had just begun my blog. I made Taco Bake a second time that year and retook the pictures, but they were taken with a small iPhone camera so the pictures were not of the quality I would have liked. Plus, I had baked the recipe in foil pans which are so hard to photograph because of the glare. I’ve been remaking all my first year pictures as a result, and reshooting pictures that are more pleasing. I remade Taco Bake in October 2015 for a church potluck and it again was a real winner with everyone. I believe you’ll think so too.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Taco Bake is not only quick and easy, it’s a sumptuous feast! Add some cornbread and a side salad and you have a really tasty meal.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Taco Bake is a delightful Tex-Mex dish.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Taco Bake is a great Tex-Mex casserole you’re sure to love.

 

Here’s what I did.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

I used these ingredients. I made up my own Homemade Taco Seasoning in the plastic bowl.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Brown ground beef. Drain if necessary. Add a can of undrained diced tomatoes and chilies, taco seasoning, sour cream and water.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Stir together and heat through about 5-10 minutes.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Spray casserole dish with cooking spray. Spread a layer of corn tortilla chips on the bottom.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Crumble a little of the ground beef mixture over top of the tortilla chips.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Sprinkle with a layer of cheese.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Repeat layers: add another layer of corn tortilla chips, then meat mixture, finally cheese.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Repeat layers once again making sure cheese is on top.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Bake at 350 for 20 minutes until cheese is bubbly. 

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Taco Bake is a wonderful dish for company, especially if you enjoy Tex-Mex entrees with lots of cheese.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Doesn’t Taco Bake look marvelous?

 

Here’s the recipe.

TACO BAKE

(Recipe adapted from  allrecipes.com as Taco Bake II)

Print Recipe
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This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free.
Taco Bake | Can't Stay Out of the Kitchen
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Taco Bake | Can't Stay Out of the Kitchen
Instructions
  1. Preheat oven to 350°.
  2. In a medium skillet over medium heat, brown the ground beef and drain fat.
  3. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
  4. Let simmer for 5-10 minutes.
  5. In the bottom of a greased 9x13” baking dish, place a layer of tortilla chips.
  6. Cover with a layer of meat mixture then a layer of cheese.
  7. Repeat this process until the last layer is cheese.
  8. Bake for 20 minutes, or until the cheese is bubbly.
Recipe Notes

NOTE: Taco Bake is a very simple recipe with limited ingredients. If you want to amp up the flavors and texture of this casserole, add a layer of any or all of the following: drained, whole kernel corn, drained pinto or black beans, sliced olives, diced red & green bell peppers, sliced jalapeno peppers, and green onions after the first layer of cheese is applied.

NOTE: A small amount of diced, seeded jalapeno peppers can be added to the meat mixture if you want more heat.

NOTE: If you want to increase the heat in the recipe try Pepper Jack cheese for all or part of the cheese.

NOTE: Do not overcook the recipe or the casserole can dry out.

NOTE: Extra cheese helps prevent the casserole from getting too dry.

Recipe adapted from All Recipes.

 

[b]Taco Bake[/b]
Recipe Type: Beef Main Dish
Cuisine: Tex-Mex
Author: Teresa Ambra adapted from [url href=”http://allrecipes.com/Recipe/Taco-Bake-II/Detail.aspx?event8=1&prop24=SR_Thumb&e11=taco%20bake&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i8″ target=”_blank” title=”taco bake II”]All Recipes[/url]
Prep time:
Cook time:
Total time:
Serves: 6
This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free.
Ingredients
  • 1 ½ lbs. lean ground beef
  • 1 can diced tomatoes with green chilies
  • ½ cup water
  • 1 cup sour cream
  • 1 pkg. taco seasoning or [url href=”http://cantstayoutofthekitchen.com/2012/09/03/homemade-taco-seasoning/” target=”_blank” title=”homemade taco seasoning”]Homemade Taco Seasoning[/url]
  • 8-oz. shredded Colby-Monterey Jack cheese
  • Corn tortilla chips
Instructions
  1. Preheat oven to 350°.
  2. In a medium skillet over medium heat, brown the ground beef and drain fat.
  3. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
  4. Let simmer for 5-10 minutes.
  5. In the bottom of a greased 9×13” baking dish, place a layer of tortilla chips.
  6. Cover with a layer of meat mixture then a layer of cheese.
  7. Repeat this process until the last layer is cheese.
  8. Bake for 20 minutes, or until the cheese is bubbly.
Notes
Taco Bake is a very simple recipe with limited ingredients. If you want to amp up the flavors and texture of this casserole, add a layer of any or all of the following: drained, whole kernel corn, drained pinto or black beans, sliced olives, diced red & green bell peppers, sliced jalapeno peppers, and green onions after the first layer of cheese is applied.[br][br]A small amount of diced, seeded jalapeno peppers can be added to the meat mixture if you want more heat.[br][br]If you want to increase the heat in the recipe try Pepper Jack cheese for all or part of the cheese.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

If you’re looking for a quick and easy entree, Taco Bake sure fits the bill.

Taco Bake | Can't Stay Out of the Kitchen | this is a super easy 7-ingredient dinner recipe. We love this #casserole. #Tex-Mex #glutenfree

Taco Bake is so easy to prepare, even your kids can make it! But it’s also very easy to amp up the flavor and texture by adding other ingredients like corn, black beans, olives, green onions, bell peppers, jalapeno pepper slices or substituting Pepper Jack cheese for part or all of the cheddar cheese in the recipe.

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King Ranch Chicken

King Ranch Chicken | Can't Stay Out of the Kitchen

93 Replies to "Taco Bake"

  • comment-avatar
    Amanda April 27, 2017 (7:01 am)

    This was a huge hit with my husband and kids! Some bites were a little spicy for the kids so I will probably try the Rotel Mexican diced tomatoes next time since it has lime and cilantro instead of green chilies. Either way definitely a keeper!
    It went especially good with this rice:
    http://www.iwashyoudry.com/easy-mexican-rice/

  • comment-avatar
    Anonymous April 21, 2017 (2:01 pm)

    Making this for dinner with what I have on hand….deer burger instead of beef and Doritos instead of tortilla chips.

    • comment-avatar
      Teresa April 21, 2017 (2:22 pm)

      I’m sure it will turn out delicious that way too! Enjoy.

  • comment-avatar
    Lynn February 15, 2017 (12:52 pm)

    I have made this once already- LOVE it. Do you think it would do ok as a freezer meal? Or do you think the chips would get too soggy? Maybe uncover at the end of cooking from freezer to make sure chips get a little crunchy again?

    • comment-avatar
      Teresa February 15, 2017 (5:06 pm)

      Hi, Lynn, I would definitely NOT freeze this. I’m pretty sure the chips would get soggy. I know that you can’t freeze tortillas either as they get slimy! 🙁

    • comment-avatar
      Anonymous April 3, 2017 (8:54 pm)

      Made this tonight it was great

      • comment-avatar
        Teresa April 4, 2017 (11:29 am)

        Glad you enjoyed it.

  • comment-avatar
    Deanna schmidt February 4, 2017 (11:05 am)

    I don’t like sour cream…Can I leave it out?

    • comment-avatar
      Teresa February 4, 2017 (11:36 am)

      Hi, Deanna. I think before leaving it out I would substitute plain Greek yogurt. That may work okay, if you can tolerate Greek yogurt.

      • comment-avatar
        Deanna February 4, 2017 (5:54 pm)

        Thanks for responding! I got all the stuff to make it tonight (including the sour cream) Does the taste of everything mixed together kind of tone down the sour cream? Can u taste the sour cream when done baking?

        • comment-avatar
          Teresa February 5, 2017 (2:21 pm)

          Hi, Deanna. I don’t remember the sour cream having a strong taste. I suggest you consider tasting the mixture first. If you need it hotter, add more taco seasoning. Hope you enjoy it.

  • comment-avatar
    Kathy January 7, 2017 (7:54 pm)

    About how many layers do you think you make? Or in other words, how much meat sauce do I use for each layer? 1/4 of it, 1/3 of it?

    • comment-avatar
      Teresa January 8, 2017 (12:28 pm)

      Hi, Kathy, I believe I use about 1/3 of the meat sauce for each layer.

  • comment-avatar
    Luciana Baker January 7, 2017 (9:50 am)

    Hello, this recipe sounds tasty. Gonna make tonight. What Do you think of adding velvetta nacho cheese to the meat mixture before baking? My kids loves the gooeness of it on regular nachos.

    • comment-avatar
      Teresa January 7, 2017 (10:33 am)

      It sounds fantastic, Luciana. I’m sure it will turn out terrific.

  • comment-avatar
    Brittany December 28, 2016 (5:38 pm)

    Would this turn out with just 1 pound of beef? Thanks

    • comment-avatar
      Teresa December 28, 2016 (6:28 pm)

      Hi, Brittany. I think you’re better off with more. Otherwise it will taste like you’re just eating chips. Now, if you add extra things like a can of black beans or corn or something like that, it might have enough to make it more substantial.

  • comment-avatar
    Andrea Harris December 12, 2016 (3:12 am)

    Made a variation of this using shredded chicken that I cooked first in my pressure cooker (I didn’t have any burger on hand). Everything came out very tasty! Next time I will try this hamburger version – it looks so yummy!

    • comment-avatar
      Teresa December 12, 2016 (4:56 pm)

      Andrea, what a great idea! I love the idea of using chicken. Thanks for sharing your experience with me. Have a great week.

  • comment-avatar
    stephanie November 17, 2016 (10:25 am)

    Hello When making the taco bake do the tortilla chips come out soggy?

    • comment-avatar
      Teresa November 17, 2016 (11:01 am)

      Hi, Stephanie. They won’t come out soggy unless you have the ingredients sitting in the pan for awhile before placing the dish in the oven. It really needs to be baked right after assembly. Then you won’t have any problems.

  • comment-avatar
    Debbie November 13, 2016 (6:14 am)

    I’m going to put tamales instead of chips. Use to have Tamale Pie in school in the 70’s, the kind without cornbread.

    • comment-avatar
      Teresa November 14, 2016 (7:58 pm)

      Hi, Debbie. I love the idea of using tamales instead of chips. What a great way to serve this dish. Thanks for sharing.

  • comment-avatar
    Trish November 11, 2016 (4:35 pm)

    I’m making this for the third time tonight; my family all loves it. I am trying to bring the sodium levels down for my mom’s heart issues so I’m going with low-sodium shredded cheese and have cut the amount of taco seasoning in half. The tortilla chips I use are already a reasonable sodium level. I’ll serve some salsa with it for those that need a little more “spark”. Any other thoughts?

    • comment-avatar
      Teresa November 11, 2016 (6:57 pm)

      Trish, you may consider using my homemade taco seasoning. Switching out regular table salt for pink Himalayan sea salt (which is what I normally use) is a big help too. I’m sure regular store bought taco seasoning has a lot more sodium. Another option is to make your own taco seasoning and leave out the salt entirely when you’re making it for your mom. Then everyone else can salt their entree as desired. I’m not sure where else you can cut back. So glad your family loves the recipe. Have a great weekend.

  • comment-avatar
    Deena November 3, 2016 (11:00 pm)

    Thanks for the recipe! I made this tonight and the whole family loved it! That never happens! God bless.

    • comment-avatar
      Teresa November 4, 2016 (1:17 pm)

      Hi, Deena. It’s always a winner when the whole family likes dinner! So glad everyone liked the recipe.

  • comment-avatar
    Liz October 31, 2016 (3:59 pm)

    Thank you! I got this as a “mommy meal” after I had my 4th kiddo. As I was scooping seconds and calling dibs on the leftovers, my husband just stared in disbelief. “You don’t even like this kind of thing!” And he’s right – I usually don’t . But this is delicious!

    • comment-avatar
      Teresa November 2, 2016 (10:58 pm)

      So glad you enjoyed your “Mommy Meal”, Liz, even if it’s not something you usually like. This is a delightful recipe and you can easily change it up by adding extra stuff like corn, black beans, or more sauce and cheese, if desired. Thanks for sharing your experience. Hope you and your #4 kiddo are doing well. 🙂

  • comment-avatar
    Kaitie September 25, 2016 (5:14 pm)

    Instead of using tortilla chips I used Nacho Cheese Doritos and it taste AMAZING !!!

    • comment-avatar
      Teresa September 25, 2016 (5:35 pm)

      Hi Kaitie, that sounds like a great idea! Thanks for sharing.

  • comment-avatar
    Ann September 25, 2016 (4:30 pm)

    Made this tonight for my husband and very fussy son. We all loved it! Not dry or tough – great recipe. Thanks for sharing it!

    • comment-avatar
      Teresa September 25, 2016 (5:36 pm)

      So glad you and your family liked the dish, Ann. Thanks for letting me know what you thought.

  • comment-avatar
    dld83 September 20, 2016 (6:20 pm)

    Loved it and so did hubby… Have fixed this as per recipe and since have changed it up and added black beans and Mexican corn. and doubled the amount of cheese ;)This recipe works great with shredded chicken also. Love a recipe that I can stick to the recipe and it sticks to the ribs or one that I can add my own twist to. Thank you from both hubby and I and all that has shared… This recipe is on my rotation for monthly meal planning ;)))

    • comment-avatar
      Teresa September 22, 2016 (8:27 am)

      So glad you and your family enjoyed the recipe. I’ve had several people tell me they liked adding beans or refried beans and of course, extra cheese! 🙂

  • comment-avatar
    Casey September 15, 2016 (2:09 pm)

    Could you use Greek yogurt instead of sour cream?

    • comment-avatar
      Teresa September 16, 2016 (9:27 am)

      Hi Casey. Greek yogurt breaks down too much in recipes like this. I think you are better off sticking with sour cream – and not fat free either. Hope you enjoy it.

  • comment-avatar
    EEjans September 10, 2016 (4:22 pm)

    I love this recipe. I make a few changes though. I always crush the chips up a little. I like to use a cup or so of salsa instead of the can of tomatoes and green chilis, this is all I had when I first made it and it worked great. I also add a can of black beans and a can of corn. I mix the two together and add it as one of my layers. And of course extra cheese is always the way to go!

    • comment-avatar
      Teresa September 10, 2016 (10:19 pm)

      I love all the changes! So glad you liked the recipe. Thanks for letting me know.

  • comment-avatar
    Rosalie September 8, 2016 (12:34 pm)

    This was a big hit for my family. I did two pounds of meat and added black beans. It was a little dry as some said but not to the point that you couldn’t eat it or even messed with the taste. Will be making this again. And especially love how it was super easy!

    • comment-avatar
      Teresa September 9, 2016 (10:51 am)

      So glad you enjoyed the recipe, Rosalie. I continue to think adding extra cheese and making sure this isn’t over-cooked is the key to making sure it doesn’t dry out.

  • comment-avatar
    Grace September 7, 2016 (5:01 pm)

    This was amazing!! After a long day at work, I was hesitant to try a new recipe because I’m very new to cooking. I used fresh tomatoes, and chili powder instead of taco seasoning due to what I had. Omg this was great!!! Seriously. You saved the day and renewed my faith that one day I can be a good cook.

    • comment-avatar
      Teresa September 8, 2016 (6:58 am)

      Thanks so much, Grace! I’m so glad you and your family enjoyed the recipe. I try to show step-by-step pictures on my blog so cooks at any level can experience good outcomes. Keep trying and before you know it you’ll be an expert cook! 🙂

  • comment-avatar
    Karen September 3, 2016 (6:59 am)

    This is a keeper! Kids and husband approved! NOT dry at all! I added a can of black beans and used a fresh tomato–Had to improvise with what I had in the kitchen. We loved it! Thanks for sharing!

    • comment-avatar
      Teresa September 3, 2016 (8:45 am)

      So glad you and your family liked it Karen. I think the key is to add extra cheese (or other ingredients like beans) and not to bake it too long. Since everything is already cooked, you basically just want to melt the cheese in this recipe. Thanks for sharing your experience with me and others.

  • comment-avatar
    Craig August 31, 2016 (5:49 pm)

    Sorry but this was not worth the effort. Dry and no flavor. My kids love nachos and making them the old fashion way is just better. A good mix of queso cheese and all the extras.

    • comment-avatar
      Teresa September 1, 2016 (9:06 am)

      Sorry you didn’t enjoy it Craig. Try adding additional cheese next time.

  • comment-avatar
    Kristina August 25, 2016 (5:06 pm)

    Loved this! Like nachos but different and less messy!

    • comment-avatar
      Teresa August 25, 2016 (7:21 pm)

      So glad you enjoyed it, Kristina. It’s such an easy dish to make, too.

  • comment-avatar
    Heather August 17, 2016 (10:52 am)

    Loved this taco bake! I added a can of black beans and added just a dash of chili powder and it was awesome! My 19 month old gobbled it up! It reheats well too for next day lunches. Thank you for sharing this recipe!

    • comment-avatar
      Teresa August 17, 2016 (11:04 am)

      Thanks so much, Heather, for letting me know. I love those additions! I will have to include them the next time I make this tasty recipe!

  • comment-avatar
    Lori August 14, 2016 (8:09 pm)

    This is so good! Thank you for the recipe! I sometimes add 1 can of black beans if I have it but otherwise make it as written and WE LOVE IT!

    • comment-avatar
      Teresa August 16, 2016 (1:11 pm)

      Yes, I think the addition of black beans would be great Lori. So glad you and your family enjoyed this tasty dish.

  • comment-avatar
    mellissa August 9, 2016 (11:27 am)

    my sister has made something like this but has used tortilla soft shells and added refried beans with it it is so good and can be reheated without getting to chewy or stale

    • comment-avatar
      Teresa August 9, 2016 (11:30 am)

      Sounds wonderful, Mellissa. Sounds like a great replacement for the tortilla chips and refried beans make everything better. 🙂

  • comment-avatar
    Anonymous July 24, 2016 (6:52 pm)

    Better advertised as nachos. Tasted great, but dry. Not a casserole.
    Curious if it would be less dry with only 1 layer of chips.

    • comment-avatar
      Teresa July 25, 2016 (3:19 pm)

      Perhaps. We’ve never found these dry, but maybe you need to use less tortilla chips for each layer.

  • comment-avatar
    Zuke July 14, 2016 (9:53 pm)

    Making nachos or bean dip that you would dip your chips in would be better in my opinion. This turned out stale and tough. Would not recommend this recipe because the ingredients not all baked together just eaten would have been better. My recommendation if you really wanna make this would be to do all the ingredients except the chips. Then when its all hot and gooey serve over chips like nachos. That sounds amazing.

    • comment-avatar
      Teresa July 15, 2016 (9:21 pm)

      Hi, Zuke, I think the only way this recipe turns out stale and tough is if you overcook it. However, I do agree that these make great nachos. Sorry you didn’t care for the recipe.

  • comment-avatar
    Maria July 6, 2016 (6:23 pm)

    Do I cover this with foil or bake uncovered? Super easy recipe! Love it

    • comment-avatar
      Teresa July 6, 2016 (7:47 pm)

      Maria, I don’t think I cover the recipe before baking. Just bake like it is. If your oven seems really hot, though, and the cheese looks like it’s getting brown, then cover with foil.

  • comment-avatar
    Trish July 5, 2016 (4:14 pm)

    Love this recipe! Easy to make and delicious. We added a can of retried beans to the mix and substituted Doritos instead of Tostitos. Awesome turn out!

    • comment-avatar
      Teresa July 5, 2016 (5:57 pm)

      Hi, Trish. I love the substitutions. I bet the Doritos were wonderful! So glad you enjoyed it. Thanks for letting me know.

    • comment-avatar
      Anonymous September 2, 2016 (11:59 pm)

      I know it was a typo but the “retried” beans comment was hilarious! Thanks!

  • comment-avatar
    Celestine June 26, 2016 (2:01 pm)

    This was SO GOOD. We added a can of refried beans to the meat mixture. It was amazing.

    • comment-avatar
      Teresa June 26, 2016 (4:57 pm)

      Oh, I love the idea of adding refried beans, Celestine. So glad you enjoyed this tasty, yet easy, dish.

  • comment-avatar
    Megan June 5, 2016 (1:25 pm)

    100% ground beef is gluten free. So are shredded cheeses from Sargento and Kraft

    • comment-avatar
      Teresa June 5, 2016 (4:03 pm)

      Thanks so much for sharing, Megan. I appreciate it. I bake stuff for a friend with Celiac Disease all the time, and I’ve never had trouble with using lean ground beef or any kind of cheese. But I know you can’t be too careful these days.

  • comment-avatar
    H June 2, 2016 (5:45 am)

    This isn’t a big deal if you’re going GF just to do it, but if you’re looking for something to serve to someone with celiac’s disease, the meat in your picture and the shredded cheese have gluten in them. You have to buy meat that is labeled gluten free, and as far as I know, all preshredded cheese have gluten. You have to buy the block cheese (look for gluten free on the label) and shred it yourself. Sometimes even sour cream and canned goods have gluten. (Hunts brand is GF– you have to call the company to find out). Just a friendly note. 😊

    • comment-avatar
      Teresa June 2, 2016 (7:06 am)

      Hi there. I had no idea they were stuffing gluten in ground beef. I knew cheese has all kinds of fillers these days. Thanks so much for the tip.

      • comment-avatar
        Paula September 2, 2016 (1:53 pm)

        No, you don’t have to purchase meat labeled gluten free. What is shown in the picture is perfect. I agree about canned goods getting tricky, but as Megan said above, Sargento, and Kraft have GF cheeses without the flour to keep it separated.

        • comment-avatar
          Teresa September 2, 2016 (4:35 pm)

          Thanks, Paula.

  • comment-avatar
    Wendy May 23, 2016 (8:56 am)

    Could this be cooked and taken to a friend and that reheated later? Or would the chips get too soggy?

    • comment-avatar
      Teresa May 23, 2016 (10:03 am)

      Hi, Wendy. That’s what I did, but I think the chips will get a little soggy that way. I recommend making it right before you eat it.

    • comment-avatar
      Deborah Greenhalgh July 11, 2016 (7:51 pm)

      I made this recipe this morning to take to a friends for dinner tonight and was concerned about it going soggy as well. But, after baking it uncovered about 30 minutes it was just fine. No problems!

      • comment-avatar
        Teresa July 12, 2016 (9:38 am)

        Thanks, Deborah, for letting us know how yours turned out. So glad you enjoyed the recipe.

  • comment-avatar
    Allie May 22, 2016 (6:35 am)

    How would this fair if you prepped the casserole but did not bake immediately?

    • comment-avatar
      Teresa May 23, 2016 (10:04 am)

      Hi, Allie, you can try it but I do think the chips will get soggy this way. It’s best to assemble and bake it immediately.

  • comment-avatar
    Shane May 19, 2016 (3:49 pm)

    Did not like this at all.

    • comment-avatar
      Teresa May 19, 2016 (4:32 pm)

      Sorry you did care for this, Shane. It’s a very simple recipe that’s easily embellished with extra ingredients if you need more to amp up the flavors.

      • comment-avatar
        Teresa July 17, 2016 (7:05 pm)

        This may sounds crazy but I’m thinking about making a mini taco bake by using a muffin pan
        Spraying each spot with cooking spray and Crushing up the tortilla chips
        Then making the layers as instructed

        • comment-avatar
          Teresa July 18, 2016 (7:22 pm)

          Sounds delicious to me! Let me know how it turns out.

          • comment-avatar
            kathy July 24, 2016 (4:27 pm)

            Hi, How do you think this would be with shredded chic? How much would you use?

          • comment-avatar
            Teresa July 24, 2016 (4:50 pm)

            Hey, Kathy, I’m sure it would be delicious with chicken. I would probably use 2-3 cups of chopped or shredded chicken. You can also add other stuff like beans and corn for expanded flavor!

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