We love tacos and when we don’t have taco shells on hand, this layered taco bake is the perfect alternative! We always have tortilla chips on hand and since we buy them in bulk from Costco, this recipe is perfect to use up all the small or broken chips that end up at the bottom of the bag!
Layered Taco Bake
- 1.5 lb Ground Turkey, Beef or Chicken, cooked.
- 1 Cup Corn
- 1 pkg Taco Seasoning
- 1 Cup Shredded Cheddar
- 2 Cups Enchilada Sauce or Salsa
- Crushed Tortilla Chips
- Soft Corn Tortillas (For top and bottom layer only)
- Olive, Green Onion and/or Diced Tomato for Topping
- 1 Can Green Chilies, diced
- 1 Can of Pinto or Black Beans, drained
Either defrost your pre-cooked meat or brown it in a large skillet. Once cooked and drained, add taco seasoning, according to directions. I did not have any, so I used a mixture of chili powder, cumin, oregano, garlic, salt & pepper. Then add your corn and green chilies. Once heated, set aside.
Now put a thin layer of enchilada sauce or salsa on the bottom of your baking pan.
Line with one layer of corn tortillas, then coat with a little more sauce.
Add a layer of meat and sprinkle a small handful of cheese.
I then spooned a little sauce over the top.
The next layer will be crushed tortilla chips.
Repeat steps until your meat is used up.
I had 2 generous layers of meat with the chips in between.
Coat more tortillas with the sauce and add as a top layer.
Pour remaining sauce over the top and spread evenly.
Sprinkle remaining cheese and tortilla chips for added crunch.
Top with olive, green onion and/or diced tomatoes.
Cover with foil and bake for about 30 minutes at 350 deg.
Serve with a side salad.
In 15 minutes, the pan was EMPTY! No leftovers!
I was thanked umpteen times for the “Best Dinner Ever” and
had to promise that we could have this a few times per month.
I really am surprised at how much they loved this meal. It took very little thought or effort.
Makes me rethink the effort I usually put into dinner!!!