It’s taco Tuesday and do I have a fun way to change up your taco night. This beef taco casserole has some extras ingredients included that you don’t normally have in a regular taco.
The meat mixture is comprised of ground beef, water, and taco seasoning like a regular basic beef taco. However, then you have the extra additions of corn, green chilies, and rice.
The bottom of the baking dish gets some enchilada sauce spread in it before a layer of flour tortillas is placed in the dish. Next, you add a layer of shredded cheddar cheese. Then, you add the meat mixture in over the tortillas along with some more cheese and enchilada sauce on top.
It doesn’t stop there. Another layer of tortillas is then added followed by the remaining enchilada sauce. Now comes more cheese again. At this point, it is time to cover with some foil and bake in the oven for 30 minutes. Once it is fully cooked, you cut it into squares and top with those fresh taco toppings like lettuce, tomato, and sour cream. Use whatever are your favorite toppings to top these squares of beef taco casserole.
Beef Taco Casserole
Ingredients
- 1 1/2 pounds ground beef (93/7)
- 1/2 cup frozn corn
- 1 (4.5 oz) an mild green chiles
- 1 (1 oz) pkg taco seasoning
- 1/2 cup water
- 4 medium sized flour tortillas
- 1 cup cooked white rice
- 2 cups grated cheddar cheese
- 1 (10 oz) can mild red enchilada sauce
- Toppings such as lettuce, tomato, avocado, salsa, sour cream, sliced olives, cilantro, onion, etc.
Instructions
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Preheat oven to 350 degrees.
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In a large skillet, brown the ground beef until fully cooked. Drain off any excess grease. Mix in corn, green chiles, taco seasoning and water. Bring to boil, then rue to a simmer for 3 minutes. Mix in the cooked rice.
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Lightly spray a 11×7 baking dish with nonstick cooking spray. Spread 3 Tbsp enchilada sauce in the bottom of the pan. Place two whole tortillas in the bottom of the pan. Sprinkle 1/2 cup of cheese over the tortillas. Top with the meat mixture, then sprinkle with 1 cup grated cheese.
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Pour over half of the remaining enchilada sauce. Top with two tortillas, tucking in the edges. Top with remaining enchilada sauce and 1/2 cup cheese.
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Cover with foil and bake for 30 minutes at 350 degrees. Remove the foil and bake another 10 minutes. Remove from oven and cool 10 minutes before cutting and serving. Top each serving with desired toppings. Serves 6.
Recipe adapted from Lauren’s Latest.