Layered Taco Bake Recipe
A crowd‑pleasing, make‑ahead casserole layering seasoned beef, tortillas, cheese, and salsa for an easy, flavor‑packed dinner that’s perfect for weeknights or parties.
Ingredients
- 2 lb ground beef or turkey
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 oz taco seasoning packet or homemade blend
- ½ cup water or beef broth
- 10 –12 small flour tortillas quartered
- 3 cups shredded Mexican‑blend cheese
- 2 cups chunky salsa
- 1 cup sour cream thinned with 1 tbsp lime juice
- Optional mix‑ins:
- 4 oz diced green chiles
- 1 cup pickled jalapeños
- 1 cup sliced black olives
- Fresh garnishes: diced tomato cilantro, green onions, avocado, lime wedges
Instructions
- Preheat & prep: Preheat oven to 375°F. Lightly grease a 9×13″ baking dish.
- Cook beef: In a skillet over medium heat, sauté onion until translucent. Add garlic; cook 30 sec. Add beef, breaking it up; cook until no pink remains. Drain fat.
- Season: Stir in taco seasoning and water; simmer until liquid evaporates. Remove from heat.
- Layer 1: Arrange a single layer of tortilla pieces in the dish. Top with half the beef, 1 cup cheese, and half the salsa.
- Layer 2: Repeat: tortillas, remaining beef, 1 cup cheese, remaining salsa.
- Top & bake: Cover with final tortilla layer; sprinkle with last 1 cup cheese. Cover with foil. Bake 20 min, uncover, bake 10–12 min until bubbly. Let rest 5 min.
- Serve: Dollop sour cream, sprinkle garnishes, and serve with lime wedges.
Notes
- Make‑ahead: Assemble up to 24 hrs ahead; cover and refrigerate. Bake straight from fridge, adding 5 min to bake time.
- Storage: Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 350°F for 15 min.
- Variations: Swap beef for shredded chicken, black beans, or vegetables. Use corn tortillas for gluten‑free. Add chipotle in adobo for heat.