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.
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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 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 is a delightful Tex-Mex dish.
Taco Bake is a great Tex-Mex casserole you’re sure to love.
Here’s what I did.
I used these ingredients. I made up my own Homemade Taco Seasoning in the plastic bowl.
Brown ground beef. Drain if necessary. Add a can of undrained diced tomatoes and chilies, taco seasoning, sour cream and water.
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.
Spray casserole dish with cooking spray. Spread a layer of corn tortilla chips on the bottom.
Crumble a little of the ground beef mixture over top of the tortilla chips.
Sprinkle with a layer of cheese.
Repeat layers: add another layer of corn tortilla chips, then meat mixture, finally cheese.
Repeat layers once again making sure cheese is on top.
Bake at 350 for 20 minutes until cheese is bubbly.
Taco Bake is a wonderful dish for company, especially if you enjoy Tex-Mex entrees with lots of cheese.
Doesn’t Taco Bake look marvelous?
Here’s the recipe.
TACO BAKE
(Recipe adapted from allrecipes.com as Taco Bake II)
Taco Bake
Equipment
- 1 9x13" glass baking dish
- 1 large skillet
- 1 hamburger chopper to cut meat down in small pieces while frying
- 1 spatula
- 1 wooden spoon
- measuring cups
Ingredients
- 1 1/2 lbs. 93% to 96% lean ground beef
- 14.5 oz. can diced tomatoes with green chilies
- 1/2 cup water
- 1 cup sour cream
- 1 pkg. taco seasoning or Homemade Taco Seasoning
- 8 to 12 oz. pkg. Colby-Monterey Jack cheese shredded (use more if you like a lot of cheese)
- 1 bag Corn tortilla chips
Instructions
- Preheat oven to 350°.
- In a medium skillet over medium heat, brown the ground beef and drain fat.
- Use a hamburger chopper to break meat down in small pieces while frying.
- Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
- Let simmer for 5-10 minutes.
- In the bottom of a greased 9x13” baking dish, place a layer of tortilla chips.
- Cover with a layer of meat mixture then a layer of cheese.
- Repeat this process until the last layer is cheese.
- Bake for 20 minutes, or until the cheese is bubbly.
Notes
Recipe adapted from All Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
- 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
- Preheat oven to 350°.
- In a medium skillet over medium heat, brown the ground beef and drain fat.
- Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
- Let simmer for 5-10 minutes.
- In the bottom of a greased 9×13” baking dish, place a layer of tortilla chips.
- Cover with a layer of meat mixture then a layer of cheese.
- Repeat this process until the last layer is cheese.
- Bake for 20 minutes, or until the cheese is bubbly.
If you’re looking for a quick and easy entree, Taco Bake sure fits the bill.
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 Chicken, Beans and Rice Skillet
Taco Bake
Equipment
- 1 9×13" glass baking dish
- 1 large skillet
- 1 hamburger chopper to cut meat down in small pieces while frying
- 1 spatula
- 1 wooden spoon
- measuring cups
Ingredients
- 1 1/2 lbs. 93% to 96% lean ground beef
- 14.5 oz. can diced tomatoes with green chilies
- 1/2 cup water
- 1 cup sour cream
- 1 pkg. taco seasoning or Homemade Taco Seasoning
- 8 to 12 oz. pkg. Colby-Monterey Jack cheese shredded (use more if you like a lot of cheese)
- 1 bag Corn tortilla chips
Instructions
- Preheat oven to 350°.
- In a medium skillet over medium heat, brown the ground beef and drain fat.
- Use a hamburger chopper to break meat down in small pieces while frying.
- Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
- Let simmer for 5-10 minutes.
- In the bottom of a greased 9×13” baking dish, place a layer of tortilla chips.
- Cover with a layer of meat mixture then a layer of cheese.
- Repeat this process until the last layer is cheese.
- Bake for 20 minutes, or until the cheese is bubbly.
194 Comments
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Melissa Carr
December 23, 2023 at 6:52 pm
Easy and to the point! Used diced tomatoes + salsa as we prefer less crunchy!
Teresa Ambra
December 24, 2023 at 8:12 pm
So glad you enjoyed the recipe, Melissa. It really is so quick and easy too!
Donna W
October 23, 2023 at 12:50 pm
This was not a tasty meal at all! The ketchup was so tangy it overpowered the meal. Nobody in my house likes it!
Teresa Ambra
October 23, 2023 at 2:39 pm
Hi Donna. I think you have the wrong recipe. My recipe for Taco Bake doesn’t use any ketchup. Perhaps you are confusing this with a different recipe.
Debbieinwv
August 15, 2023 at 2:59 pm
Absolutely delish!!!!
Teresa Ambra
August 15, 2023 at 3:30 pm
So glad you enjoyed the recipe, Debbie. It’s so easy and you can add in extra stuff if you desire and it’s still great. 🙂
Kelley
July 10, 2023 at 10:08 pm
Taco Bake
So easy and so tasty! I decided to add refried beans with a little extra sour cream to the last layer. Then I added the remaining cheese. I used the Mexican cheese blend. I did crush the tortilla chips. My husband loved it!
Teresa Ambra
July 12, 2023 at 6:07 pm
Hi, Kelley. So glad you enjoyed this simple and easy recipe. I think the addition of refried beans and extra sour cream sounds lovely!
Irene Bevard
October 18, 2022 at 5:13 pm
Easy to make. Good to eat. No leftovers. My teen grandsons said make it again grandma…….👍🏼
Teresa
October 20, 2022 at 7:36 am
So glad you enjoy this simple, easy recipe, Irene.
Sally
March 9, 2022 at 11:26 pm
My family loved this recipe. I did add a little more taco seasoning than in recipe. I really wish I had doubled the recipe as there were no leftovers. Thank you for sharing this recipe.
Teresa
March 10, 2022 at 7:28 am
So glad you and your family enjoyed it Sally. The nice thing about this dish is it’s easy to make frequently!
Anonymous
May 4, 2022 at 8:49 am
Could this be made in a crockpot for a potluck?
Teresa
May 5, 2022 at 7:47 am
Perhaps, but you have to be careful about overcooking it and the recipe drying out too much.
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Betty
April 20, 2020 at 7:26 pm
I have got to tell you that this was super tasty!! I used the thick tortilla chips from the bakery, I did add about half of a white onion, one can each of corn, Pinto beans (rinsed), and kidney beans (rinsed). I used the low sodium ingredients where available, including the taco seasoning. Because of all the additional ingredients, it ended up being huge and I could see that it would not fit in my 9 x 13. Thankfully I had a Pyrex that is about 10 x 16. I felt that the thick, bakery style tortilla chips would hold up better over the next two days, than those in the picture, and they did. In fact if I didn’t know better I would’ve thought that these were corn tortillas. 🙂 After browning the hamburger, I added all the ingredients plus the suggested ones, as mentioned, into the frying pan and let it sit on the stove on medium-high and kept stirring it until all of the liquid dissolved. Then I started building it. It was very easy to follow and I am not a cook. We. Loved. It! Thank you thank you thank you!!
Teresa
April 21, 2020 at 12:15 pm
Hi, Betty. I’m so glad you had such success with this terrific recipe. It’s a great idea to allow the liquid to cook down so it doesn’t cause the chips to get too soggy. Also I love the idea of using the thicker tortilla chips. That’s a great tip. For someone who isn’t a cook, you provide a lot of common sense tips that I didn’t learn until I’d been cooking for decades. 🙂 Enjoy your week.
Diane
November 8, 2021 at 4:46 pm
Hey Teresa this was delicious!!! The first day i call it a taco bake because of the crispy chips& then on day two when i warm up leftovers i call it my enchilada bake, the corn chips are nice and soft, it reminds me of my beef enchilada recipe, thank you!! (So easy!)
Teresa
November 9, 2021 at 2:56 pm
Hi Diane. So glad you enjoyed this easy and delicious recipe. I love the “enchilada bake” idea. 🙂
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Lori Walker
January 3, 2020 at 9:50 pm
This was great. Pleasantly surprised. Maybe next time add a little tomato paste to thicken the sauce. Great!
Teresa
January 4, 2020 at 10:29 am
Hi, Lori. So glad you liked the recipe. It’s really one that you can tinker with a lot to get the flavors and texture you like.
Heather
September 7, 2019 at 12:46 pm
I meant tomato sauce 🙂
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!
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.
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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April 20, 2019 at 5:30 am
thanks for sharing it i would love to share it
Teresa
April 20, 2019 at 8:14 am
🙂
Brandi Melvin
November 13, 2019 at 4:38 pm
I did this exactly by your directions and the chips are soggy. What went wrong?
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?
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.
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?????
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?
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
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. 🙂
Bet
April 11, 2023 at 4:01 pm
Thank you for this recipe. Very good! Hubby and I really liked it. I used Doritos and yes they were soggy BUT what do ya expect. We didn’t mind at all. I shredded lettuce and diced tomatos with a dollop of sour cream and a drizzle of Catalina dressing on the plate. It’s a keeper for us.
Teresa Ambra
April 12, 2023 at 7:00 pm
Hi Bet, so glad you enjoyed the recipe. See my tips on the bottom of the recipe card for more ideas!
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
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?
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?
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.
Erica
May 29, 2018 at 4:57 pm
I don’t like tomatoes. Would it taste the same if I just added tomato sauce?
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.
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.
Emily
May 5, 2020 at 8:29 pm
This was delicious! I had some leftover cilantro pinto beans that I made in my Instant Pot so I smashed them to make refried beans and added a layer of those. My family all loved this recipe and asked me to make it again. Quick, easy and yummy! Thanks.
Teresa
May 7, 2020 at 5:34 am
Hi, Emily, so happy that you enjoyed this simple and easy recipe. It’s so versatile that you can add different things each time to change it up a bit.
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.
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!!😊
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.
Andrea
September 20, 2017 at 10:36 pm
Can you make this ahead a day and then bake it?
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!
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 !!
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!
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..
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!
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?
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?
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/
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.
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?
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! 🙁
Anonymous
April 3, 2017 at 8:54 pm
Made this tonight it was great
Teresa
April 4, 2017 at 11:29 am
Glad you enjoyed it.
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.
Teresa
April 5, 2018 at 4:32 am
Sounds terrific, Kristen. Thanks for letting us know.
Mike
April 16, 2018 at 7:06 pm
Sound great.
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?
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.
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?
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?
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.
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
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!
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?
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.
Mary
May 20, 2017 at 12:39 pm
Will the tortilla chips get soggy if I have leftovers ??
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.
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?
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.
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!
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 !!!
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!
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 ;)))
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?
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.
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!!
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!
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!
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.
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!
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.
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!
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!
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!
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
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.
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.
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
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!
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.
Anonymous
September 2, 2016 at 11:59 pm
I know it was a typo but the “retried” beans comment was hilarious! Thanks!
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.
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
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. ?
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.
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.
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?
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.
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!
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?
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.
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Shane
May 19, 2016 at 3:49 pm
Did not like this at all.
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.
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
Teresa
July 18, 2016 at 7:22 pm
Sounds delicious to me! Let me know how it turns out.
kathy
July 24, 2016 at 4:27 pm
Hi, How do you think this would be with shredded chic? How much would you use?
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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