Taco Casserole
This is such an easy quick dish to make. All the kids and their friends love this one and there are never any leftovers. When they tell their friends I am making Taco Casserole they fight over who is coming for dinner.
This is such an easy quick dish to make. All the kids and their friends love this one and there are never any leftovers. When they tell their friends I am making Taco Casserole they fight over who is coming for dinner.
- Carbohydrate 1.8417895 g
- Cholesterol 77.1107029 mg
- Fat 17.1039897083333 g
- Fiber 0.822822472029924 g
- Protein 21.93787289575 g
- Saturated Fat 6.66473595605 g
- Serving Size 1 1 Serving (196g)
- Sodium 108.235607717168 mg
- Sugar 1.01896702797008 g
- Trans Fat 2.459592945975 g
- Calories 254 calories
Step-by-step
- Heat oven to 400 degrees.
- In large skillet brown ground beef and onion.
- Drain.
- Stir in taco seasonings and water.
- Let simmer for at least 15 min.
- In small sauepan heat refried beans.
- I like to add a few Tbsp. of salsa to make it easy for spreading.
- In ungreased 9 x 13 deep casserole dish, pour crushed Doritos across bottom.
- Add layer of meat mixture.
- Next add layer of refried beans.
- Top with cheese.
- Bake 25 min. or until cheese is melted.
- Garnish with remaining ingredients as desired.
Swapping the crushed corn tortilla chips for potato chips alters the salt balance and the starch structure entirely, turning a crisp-topped bake into a heavy, greasy layer.
- Brown the three pounds of ground beef over medium-high heat, breaking the meat into uniform pieces so the fat renders evenly before draining.
- Simmer the beef with the water and seasoning packets for at least fifteen minutes to allow the starches in the spice blend to hydrate and thicken the pan juices.
- Warm the canned refried beans with two tablespoons of salsa in a saucepan; thinning the paste makes spreading it over the meat layer much easier without tearing the underlying chips.
- Bake the ungreased nine-by-thirteen-inch dish in a preheated oven at 400 degrees Fahrenheit for twenty-five minutes, watching for the cheddar cheese to bubble and turn golden brown at the edges as the visual cue for doneness.
Leftovers keep sealed in the refrigerator for up to three days. Reheat individual portions gently so the lettuce and fresh tomato toppings can be added cold afterward.
