Taco Salad Bake
Taco Salad Bake

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, taco salad bake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Dress it with whatever things you like!

Taco Salad Bake is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Taco Salad Bake is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook taco salad bake using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Taco Salad Bake:
  1. Get 1 regular size bag of any tortilla or corn chips you like. I used chili cheese Fritos because I had a bag
  2. Make ready 1 1/2-2 lbs ground beef
  3. Make ready packet Taco seasoning
  4. Make ready 1 regular size can enchilada sauce
  5. Take 1 regular size can cheddar cheese soup
  6. Take 1 small can green chili’s
  7. Take 1 onion chopped
  8. Take 2 cups Shredded cheese of choice
  9. Make ready 3 tomatoes chopped
  10. Take Shredded lettuce
  11. Get Sour cream
  12. Get Extra cheese for topping. I use queso fresco on anything
  13. Make ready Avocados or guacamole optional

CRP photo Remove the tortillas from the bowls and fill them with taco salad. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. For some reason, I got tasked with making dinner - even at that age I loved to cook and play in the kitchen - so I whipped together a taco salad bake.

Steps to make Taco Salad Bake:
  1. Preheat oven to 325. Brown the ground beef and onions and drain. Add half the tomatoes, the chili’s undrained, seasoning packet, enchilada sauce, and soup and combine well.
  2. In a sprayed casserole or cake pan, layer in half your chips, half the meat mixture, and 1 cup shredded cheese, in that order, then repeat with a second layer starting with chips and ending with cheese.
  3. Bake uncovered for about 20 minutes. Dress it with whatever things you like! I love lettuce tomato sour cream extra cheese and guacamole.

At that time I was not vegan, so the recipe was a pretty standard taco meat, salsa, cheese, layered with chips, topped with some shredded ice burg lettuce casserole. This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Choosing nonstick cooking spray, instead of brushing on oil, makes the job go even faster.

So that’s going to wrap this up with this special food taco salad bake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!