Night-Before Taco Bake

Fix it early and pop this Mexican casserole in the oven at dinnertime.

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Servings 8

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( 28 ) Ratings

28 Ratings

5 Stars

4 Stars 11%

3 Stars

2 Stars 11%

1 Stars

Member Reviews ( 12 )

faa49245-787b-4029-bcb9-4b26f9f47489

ingredients 8
Prep Time 20 min
Total Time 4 hr 50 min

Ingredients

1: lb lean (at least 80%) ground beef

2: cups frozen bell pepper and onion stir-fry (from 16-oz bag)

1: can (11 oz) Green Giant® SteamCrisp® super sweet yellow and white corn

1: can (4.5 oz) Old El Paso® chopped green chiles

1: package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix

1: cup Old El Paso® taco sauce

3: cups coarsely broken white corn chips (about 5 oz)

2: cups shredded Mexican cheese blend (8 oz)

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Directions

1 Spray 12x8-inch (2-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2 Stir in bell pepper and onion stir-fry, corn, chiles and taco seasoning mix. Cook 5 minutes, stirring frequently, until bell peppers and onions are tender. Stir in taco sauce. Remove from heat.
3 Spoon half of beef mixture evenly in bottom of baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over chips. Spoon remaining half of beef mixture evenly over cheese. Sprinkle with 1 cup cheese. Top evenly with remaining 1 cup chips. Cover baking dish tightly with foil, sprayed side down. Refrigerate at least 4 hours or overnight.
4 When ready to bake, heat oven to 375°F. Bake casserole covered 20 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until casserole is thoroughly heated and cheese is melted. Cut into squares.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% ),
Cholesterol: 60mg; 60%;
Sodium: 890mg; 890%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 2 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

paxzyh

report Posted May. 7, 2010 1:46 PM

Made this last night and it was a great hit. I used 2 cups of taco sauce because I wanted it moist. Turned out just right. This is definitely a keeper.

Qmommy

report Posted May. 6, 2010 9:46 AM

Delicious, very easy! Was hoping for leftovers for lunch, but it didn't last. Would definately make again - it's a keeper!

pegwi

report Posted Nov. 12, 2008 7:29 PM

Great, I've been asked for the receipe everytime I make it.

sissy1196

report Posted Nov. 12, 2008 10:18 AM

This would have been better without the chips in it. I suggest using a small pan and using nacho cheese intead of Mexican blend. Do not cook with chips they get soggy. I also think it would be better with a layer of refried beans.

psychekait

report Posted Aug. 17, 2008 9:48 PM

It was very good a little spicy but thats how i like it. The corn at first I thought was odd but it turned out to be my favorite part.