This taco bake casserole has layers of seasoned beef, refried beans, and gooey cheese packed with bold Tex-Mex flavors. Best of all, this dish uses ingredients you likely have on hand already!
What You’ll Need for This Taco Bake Recipe
Beef: This recipe uses lean ground beef, chicken, or turkey. Vegetables: I combine my favorite southwest-inspired veggies like corn and bell peppers. Any finely chopped vegetable can be added. Refried Beans: Canned refried beans add great texture and satisfy hungry bellies longer. Adding a little sour cream adds tang and creaminess. Salsa: Salsa makes this dish saucy and adds flavor. Use hot, medium, or mild, based on your preference. Cheese: A Mexican cheese blend includes cheddar, Monterey jack, and Asadero or mozzarella cheeses, depending on brand and location. Mix and match any cheeses you like, including cotija, pepper jack, or Colby. Chips: Use any brand of plain tortilla chips or even Fritos corn chips. Don’t worry if some are broken; they’ll be perfect in every bite! In a pinch, broken taco or tostada shells can be used instead.
How to Make a Taco Bake
This taco bake casserole has minimal prep with maximum flavor! Add desired toppings.
Storing Taco Bake
Keep leftover taco bake covered in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop and serve with fresh tortilla chips and cheese. Freeze portions in zippered bags for up to 3 months and thaw overnight in the fridge. Reheat as noted above, adding fresh chips and cheese.
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