We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Night-Before Taco Bake

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

(28)
(12)
Save and Share
  • prep time 20 min
  • total time 4 hr 50 min
  • ingredients 8
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

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.