EASY TORTILLA TACO CASSEROLE RECIPE
- 1 pound ground beef, (I recommend using 90% lean ground beef, if yours has more fat, make sure to drain it after frying so your dish is not too greasy.)
- 2 teaspoons olive oil
- 2 tablespoons taco seasoning, store-bought packet or homemade
- 3/4 cup salsa, or canned diced tomatoes (You don’t need to drain the liquid.)
- 1 cup corn, frozen or fresh
- 3 cups shredded cheese, (I use the mix of cheddar and jack cheese, but you can use your favorite cheese that melts well.)
- 10-12 flour tortillas, or corn tortillas, 6-8 inch size
- cooking spray
- toppings such as cilantro, optional
- Preheat oven to 350ºF (180ºC). Grease a 13 x 9 inch baking dish with nonstick cooking spray and set aside.
- Place a large nonstick or cast-iron skillet over medium-high heat. Coat the pan with oil and add the ground beef.
- Stir for 5-6 minutes until the beef is partly browned, breaking up the meat with a wooden spoon. Strained out any accumulated fat.
- Add in salsa, corn and taco seasoning. Stir for 2-3 minutes, cooking until the sauce thickens. Drain any excess liquid. (this will prevent the tortillas from becoming soggy.)
- Place tortillas to cover the bottom of the prepared baking dish (You can break the tortillas to cover the gaps).
- Top with half of the beef mixture. Then add 1/3 of the shredded cheese.
- Repeat the above step (Add more tortillas, beef mixture and cheese).
- Then add another layer of tortillas, and finish with remaining cheese.
- Bake for 20 minutes until the cheese is fully melted.
- Serve warm with desired toppings.
- To replace flour tortillas with tortilla chips, you’ll need to break them into smaller pieces for easier layering.
- You can cook the beef mixture ahead of time, and assemble right before baking.
- Make it Keto: Swap out tortillas for lettuce for a low-carb option.
- Nutrition estimate does not include toppings.
|This article adapted from this site|