Taco Bake | Can't Stay Out of the Kitchen

Taco Bake

June 28, 2012Teresa

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. If you want to bump up the recipe, this is when it’s time to add drained pinto or black beans and fire-roasted corn.

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
Taco Bake BigOven - Save recipe or add to grocery list Yum
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.
© Can’t Stay Out of the Kitchen

 

[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.

You may also enjoy these delicious recipes!

Mexican Beef and Rice Skillet

Mexican Beef and Rice Skillet | Can't Stay Out of the Kitchen

Tex Mex Beef and Rice Skillet

Tex-Mex Beef and Rice Skillet | Can't Stay Out of the Kitchen

Mexican Chicken, Beans and Rice Skillet

Mexican Chicken, Beans and Rice Skillet | Can't Stay Out of the Kitchen
Print Recipe
Taco Bake BigOven - Save recipe or add to grocery list Yum
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.
© Can’t Stay Out of the Kitchen

159 Comments

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    September 22, 2019 at 8:44 pm

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  • Heather

    September 7, 2019 at 12:46 pm

    I meant tomato sauce 🙂

    1. Teresa

      September 7, 2019 at 1:22 pm

      Got it, thanks!

  • Heather

    September 7, 2019 at 12:44 pm

    Can I us3 Romero sauce instead of diced tomatoes?
    If so, how much sauce?
    Thank so much!

    1. Teresa

      September 7, 2019 at 1:22 pm

      Hi, Heather, I think it will have a greatly different texture. You can always try it, and if you don’t like it go with the diced tomatoes next time. If I tried it with tomato sauce, I would probably add in extra stuff like corn and beans to add in some texture.

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  • Catherine Gooch

    July 5, 2019 at 8:30 am

    I make this and everybody love even if chips get soft. the next day even better. I also add mexicorn. sometimes really good recipe.

    1. Teresa

      July 5, 2019 at 9:41 am

      Hi, Catherine. So glad you and your family enjoy this easy and simple recipe. Yeah, the add-ins can amp up the flavors and texture. Have a great holiday weekend.

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  • Best Epub Readers

    April 20, 2019 at 5:30 am

    thanks for sharing it i would love to share it

    1. Teresa

      April 20, 2019 at 8:14 am

      🙂

      1. Brandi Melvin

        November 13, 2019 at 4:38 pm

        I did this exactly by your directions and the chips are soggy. What went wrong?

        1. Teresa

          November 14, 2019 at 8:16 am

          Hi, Brandi. How long did you leave the chips in the pan before adding toppings and then baking? It has to be done really quickly…like 2-3 minutes and no longer.

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  • Jenn

    September 16, 2018 at 12:16 pm

    Hi!
    I have tried my own version of this before and my husband doesn’t like it because the chips become soggy. Does this recipe come out with the chips being soggy or crunchy? I’m afraid that the liquid will cause them to become soft. Any suggestions?

    1. Teresa

      September 16, 2018 at 1:23 pm

      Hi, Jenn. This doesn’t become soggy if you don’t allow the meat mixture to sit atop the chips at length before baking. It’s one of those recipes that you need to assemble in about 2 minutes and then pop into a preheated oven right away. That helps prevent the liquid from causing the tortillas to get too soft. Also, if your husband can’t handle the chips, you can try it with a layer corn tortillas substituted for the chips.

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  • Gina

    August 15, 2018 at 5:02 pm

    Hi Teresa,
    Thank you for posting this delicious recipe! It was simple and brought together in no time. I followed exactly and really enjoyed.
    Gina.

    1. Teresa

      August 16, 2018 at 6:04 am

      Thanks, so much, Gina. Yes, it is really simple and easy. Great for weeknight dinners. Thanks for letting me know. Have a great week.

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  • Linda Cline

    July 21, 2018 at 4:38 pm

    REALLY???? Eight 12 oz pkgs of cheese?????

    1. Teresa

      July 21, 2018 at 4:54 pm

      Hi Linda, that’s eight to 12 ounces of cheese. Use 12 oz. if you like a lot of cheese.

  • Denise

    July 20, 2018 at 5:11 am

    How much “homemade Taco seasoning” did you add? The whole recipe from your other post?

    1. Teresa

      July 20, 2018 at 10:10 am

      Yes, Denise. I add one batch usually as the equivalent to one packet taco seasoning. I use it all the time.

  • CC

    May 3, 2018 at 11:22 am

    Your Mexican dishes are always fun and something different and everyone I have served them to , when my husband and I have parties rave about the food we serve. I love your recipes and than for sharing them. I add 2-6 times the ingredients basically because we all like lots of stuff in the recipes. Thank you again. CC

    1. Teresa

      May 3, 2018 at 5:52 pm

      Hi, CC, I’m so glad you enjoy my Tex-Mex recipes and grateful that your company raves over all the delicious food. I really appreciate you stopping by to let me know. Thanks so much. P.S. If you’re ever on the lookout for something particular, let me know and I can guide you to a recipe. While I have a search engine there are over 1,300 recipes posted on this blog so I know it can be overwhelming at times. 🙂

  • June

    April 9, 2018 at 10:49 am

    In the picture the meat looks dry but when I made the meat layer and added the tomatoes there is a lot of liquid. Is this okay? Junej

    1. Teresa

      April 9, 2018 at 11:24 am

      Hi, June. I think it will be okay because the cheese and tortilla chips will absorb some of the liquid.

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  • Sara

    March 5, 2018 at 4:15 pm

    Has anyone ever made it with tortillas shells instead of chips?

    1. Teresa

      March 5, 2018 at 5:01 pm

      Hi Sara. I’m sure you could make it that way but the texture would be totally different. Not sure how it would turn out.

  • Jean

    February 6, 2018 at 10:36 pm

    Just came across this recipe. I am allergic to tomatoes, so I will use my own taco seasoning, but do you think it would be okay to just leave out the tomatoes?

    1. Teresa

      February 7, 2018 at 2:38 pm

      Hi, Jean. I would add at least a half can of regular diced green chilies. Then I’d probably include a half can of corn, pinto beans or even olives to give you some bulk. (Or add all three if you’re feeling adventurous). Because you need the liquid from the tomatoes cooking down, you may find you need to add a little water while cooking the other ingredients. See if any of these ideas appeal to you. Hope it turns out well.

      1. Erica

        May 29, 2018 at 4:57 pm

        I don’t like tomatoes. Would it taste the same if I just added tomato sauce?

        1. Teresa

          May 30, 2018 at 10:47 am

          Hi Erica. I do think it would change the texture and taste somewhat, but if you really don’t like tomatoes, I’d give it a shot. Although personally, I’d probably use a spaghetti sauce instead of tomato sauce since it will be thicker and have more flavor. Just saying…

  • Jenny

    January 17, 2018 at 10:37 am

    Yum alert! We made this and it was a huge hit. Thanks for sharing.

    1. Teresa

      January 17, 2018 at 11:48 am

      Hi, Jenny! So glad you and your family enjoyed this recipe. It’s so quick and easy and you can always toss in extra stuff to change it up a little bit. Thanks for letting me know.

  • Chris Boewe

    November 1, 2017 at 7:24 pm

    Multitasking, i forgot the second layer of chips. I crumbled some on top. Would have had seconds but everyone beat me to it! Darn Good and easy.

    1. Teresa

      November 1, 2017 at 8:59 pm

      Hi Chris. So happy the recipe turned out even though you followed the directions a little “differently.” 🙂 This recipe is also good adding extra stuff like black beans, pinto beans or corn or any combination of the three.

  • Lori

    August 16, 2017 at 6:18 pm

    Tried making this tonight. Everyone loved it!!! Defiantly making this again… Not dry and very cheesy . I just added diced onion in the meat while cooking and cilantro and minced garlic.. On top of everything else that goes in there…Thank you for this!!😊

    1. Teresa

      August 17, 2017 at 9:39 am

      Hi, Lori, so glad you and your family enjoyed this easy recipe! It’s really a terrific recipe. Thanks so much for stopping by and letting me know what you think. Have a great week.

    2. Andrea

      September 20, 2017 at 10:36 pm

      Can you make this ahead a day and then bake it?

      1. Teresa

        September 21, 2017 at 12:41 pm

        Hi, Andrea. I would not make this the day ahead as it will cause the chips to get soggy. However, you can cook up the meat portion ahead of time. You need to assemble it right before you cook it. If the meat is cold, I would microwave it a minute or so before assembling, otherwise it will take too long to cook from a cold temperature, and the chips may brown or get hard.

  • Lisa

    July 31, 2017 at 5:06 pm

    Taco Bake is great, I made it for supper and my husband just kept eating! Definitely on the “make again ” list!! Thanks for a simple, quick, and delicious idea!

    1. Pamela

      September 3, 2018 at 1:22 pm

      The taco bake is delicious just made it for the first time and we all loved it !!

      1. Teresa

        September 3, 2018 at 1:46 pm

        So glad you enjoyed it, Pamela. It really is so simple and easy for a weeknight dinner. Thanks for letting me know.

  • Jodi

    July 19, 2017 at 7:46 am

    I make something similar to this. I use crushed Doritos for the bottom. With the meat mixture I add a can of Refried beans. This is so yummy!

    1. Teresa

      July 19, 2017 at 8:09 pm

      Hi, Jodi. I’m sure Doritos give it a special flavor. I’m sure it’s greatly enjoyed making it this way. 🙂

  • Vanessa

    June 29, 2017 at 11:03 am

    What do you think of using cream cheese instead of sour cream? I make stuffed shells using cream cheese mixed in with the ground beef and taco seasoning.. Not a huge fan of sour cream..

    1. Teresa

      June 29, 2017 at 2:06 pm

      Hi, Vanessa. I think this would work if you softened the cream cheese first. Actually I think it would probably taste delightfully! 🙂

  • Victoria

    June 20, 2017 at 5:30 pm

    Hi there, I was curious if I could use corn tortillas instead of chips? Would that work ok? Thanks!

    1. Teresa

      June 21, 2017 at 9:56 am

      Hi, Victoria. I’m sure it would work, but I would probably cut the tortillas at least in quarters before using. Enjoy.

  • LeAnne

    May 17, 2017 at 3:17 pm

    What can you use besides sour cream? We are allergic to Dairy, shredded cheese is usually fine, but cream based dairy is not. What would you suggest?

    1. Teresa

      May 17, 2017 at 3:40 pm

      Hi, LeAnne. They do have goat milk-based sour cream and Greek yogurt in some stores. Plus, Greek yogurt is fermented so you may find it doesn’t bother you as much as regular. I hope you find something that works.

  • Mary

    May 2, 2017 at 12:20 pm

    How many servings is this and how many calories?

    1. Teresa

      May 3, 2017 at 8:26 pm

      Hi, Mary, You can probably get 6-8 servings depending on if you have other food. You will have to find a program online that determines calories by inputting all the ingredients. Sorry, my blog doesn’t offer that.

  • Amanda

    April 27, 2017 at 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/

    1. Teresa

      April 27, 2017 at 3:53 pm

      So glad you enjoyed it, Amanda. It’s such an easy recipe and one that you can improvise easily to make it taste differently every time! Thanks for letting me know.

  • Anonymous

    April 21, 2017 at 2:01 pm

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

    1. Teresa

      April 21, 2017 at 2:22 pm

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

  • Lynn

    February 15, 2017 at 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?

    1. Teresa

      February 15, 2017 at 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! 🙁

    2. Anonymous

      April 3, 2017 at 8:54 pm

      Made this tonight it was great

      1. Teresa

        April 4, 2017 at 11:29 am

        Glad you enjoyed it.

    3. Kristen

      April 4, 2018 at 11:14 am

      Make it just don’t do the chips in it if you plan to freeze. After you heat it up do it over a layer of chips then crumble some on top.

      1. Teresa

        April 5, 2018 at 4:32 am

        Sounds terrific, Kristen. Thanks for letting us know.

        1. Mike

          April 16, 2018 at 7:06 pm

          Sound great.

          1. Teresa

            April 17, 2018 at 9:06 am

            Hi Mike. It is great! 🙂

  • Deanna schmidt

    February 4, 2017 at 11:05 am

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

    1. Teresa

      February 4, 2017 at 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.

      1. Deanna

        February 4, 2017 at 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?

        1. Teresa

          February 5, 2017 at 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.

  • Kathy

    January 7, 2017 at 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?

    1. Teresa

      January 8, 2017 at 12:28 pm

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

  • Luciana Baker

    January 7, 2017 at 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.

    1. Teresa

      January 7, 2017 at 10:33 am

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

  • Brittany

    December 28, 2016 at 5:38 pm

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

    1. Teresa

      December 28, 2016 at 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.

  • Andrea Harris

    December 12, 2016 at 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!

    1. Teresa

      December 12, 2016 at 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.

  • stephanie

    November 17, 2016 at 10:25 am

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

    1. Teresa

      November 17, 2016 at 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.

      1. Mary

        May 20, 2017 at 12:39 pm

        Will the tortilla chips get soggy if I have leftovers ??

        1. Teresa

          May 20, 2017 at 1:41 pm

          Hi Mary, yes they will.

  • Debbie

    November 13, 2016 at 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.

    1. Teresa

      November 14, 2016 at 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.

  • Trish

    November 11, 2016 at 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?

    1. Teresa

      November 11, 2016 at 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.

  • Deena

    November 3, 2016 at 11:00 pm

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

    1. Teresa

      November 4, 2016 at 1:17 pm

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

  • Liz

    October 31, 2016 at 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!

    1. Teresa

      November 2, 2016 at 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. 🙂

  • Kaitie

    September 25, 2016 at 5:14 pm

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

    1. Teresa

      September 25, 2016 at 5:35 pm

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

  • Ann

    September 25, 2016 at 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!

    1. Teresa

      September 25, 2016 at 5:36 pm

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

  • dld83

    September 20, 2016 at 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 ;)))

    1. Teresa

      September 22, 2016 at 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! 🙂

  • Casey

    September 15, 2016 at 2:09 pm

    Could you use Greek yogurt instead of sour cream?

    1. Teresa

      September 16, 2016 at 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.

      1. Aunt finucane

        February 7, 2018 at 12:17 pm

        Is their a good subsitute for sour cream if we don’t want to use sour cream? How would it turn out if people rather leave out the sour cream & their was no subsitute for the sour cream!!

        1. Teresa

          February 7, 2018 at 2:33 pm

          Hi, there. I’m afraid it might get too dry. I think plain Greek yogurt might be too watery when it breaks down during cooking. The only other thing I’d try would be something like canned nacho cheese soup or perhaps even a cream of chicken soup. Can’t guarantee how it will turn out, but it will probably be way too dry otherwise. Let me know how it turns out.

  • EEjans

    September 10, 2016 at 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!

    1. Teresa

      September 10, 2016 at 10:19 pm

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

  • Rosalie

    September 8, 2016 at 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!

    1. Teresa

      September 9, 2016 at 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.

  • Grace

    September 7, 2016 at 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.

    1. Teresa

      September 8, 2016 at 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! 🙂

  • Karen

    September 3, 2016 at 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!

    1. Teresa

      September 3, 2016 at 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.

  • Craig

    August 31, 2016 at 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.

    1. Teresa

      September 1, 2016 at 9:06 am

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

  • Kristina

    August 25, 2016 at 5:06 pm

    Loved this! Like nachos but different and less messy!

    1. Teresa

      August 25, 2016 at 7:21 pm

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

  • Heather

    August 17, 2016 at 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!

    1. Teresa

      August 17, 2016 at 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!

  • Lori

    August 14, 2016 at 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!

    1. Teresa

      August 16, 2016 at 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.

  • mellissa

    August 9, 2016 at 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

    1. Teresa

      August 9, 2016 at 11:30 am

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

  • Anonymous

    July 24, 2016 at 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.

    1. Teresa

      July 25, 2016 at 3:19 pm

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

  • Zuke

    July 14, 2016 at 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.

    1. Teresa

      July 15, 2016 at 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.

  • Maria

    July 6, 2016 at 6:23 pm

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

    1. Teresa

      July 6, 2016 at 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.

  • Trish

    July 5, 2016 at 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!

    1. Teresa

      July 5, 2016 at 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.

    2. Anonymous

      September 2, 2016 at 11:59 pm

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

      1. Teresa

        September 3, 2016 at 8:43 am

        🙂

  • Celestine

    June 26, 2016 at 2:01 pm

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

    1. Teresa

      June 26, 2016 at 4:57 pm

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

  • Megan

    June 5, 2016 at 1:25 pm

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

    1. Teresa

      June 5, 2016 at 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.

  • H

    June 2, 2016 at 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. ?

    1. Teresa

      June 2, 2016 at 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.

      1. Paula

        September 2, 2016 at 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.

        1. Teresa

          September 2, 2016 at 4:35 pm

          Thanks, Paula.

  • Wendy

    May 23, 2016 at 8:56 am

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

    1. Teresa

      May 23, 2016 at 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.

    2. Deborah Greenhalgh

      July 11, 2016 at 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!

      1. Teresa

        July 12, 2016 at 9:38 am

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

  • Allie

    May 22, 2016 at 6:35 am

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

    1. Teresa

      May 23, 2016 at 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.

  • Shane

    May 19, 2016 at 3:49 pm

    Did not like this at all.

    1. Teresa

      May 19, 2016 at 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.

      1. Teresa

        July 17, 2016 at 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

        1. Teresa

          July 18, 2016 at 7:22 pm

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

          1. kathy

            July 24, 2016 at 4:27 pm

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

          2. Teresa

            July 24, 2016 at 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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