Try this Taco Casserole recipe, or contribute your own.
- Carbohydrate 47.0698533333333 g
- Cholesterol 24.5695867083333 mg
- Fat 3.82493641666667 g
- Fiber 15.8310660257339 g
- Protein 7.96787283333333 g
- Saturated Fat 1.53989819788333 g
- Serving Size 1 1 Serving (150g)
- Sodium 6659.86491368333 mg
- Sugar 31.2387873075994 g
- Trans Fat 0.483202083875 g
- Calories 225 calories
Step-by-step
- Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese.
- Bake at 350 degrees for 15 minutes.
Yield Math and Pan Conversions
When adjusting quantities to serve fewer than twelve people, matching the pan size prevents the layers from becoming too thick or too thin. A standard 9x13 inch baking dish holds roughly fourteen cups of volume. Halving the ingredients means shifting down to an 8x8 inch square pan to maintain the correct depth of meat, chips, and cheese.
Managing Moisture in Layered Bakes
Shredded lettuce and sliced tomatoes release significant amounts of liquid when exposed to oven heat. Adding these high-moisture toppings before baking requires careful draining of the tomatoes to prevent the crushed chips from turning soggy. Alternatively, reserving the lettuce and tomatoes entirely until the dish emerges from the oven preserves crisp textures.
Oven Dynamics and Heat Distribution
Baking at 350 degrees Fahrenheit for fifteen minutes relies on the thermal mass of a fully loaded pan to melt the cheddar and mozzarella completely. Glass baking dishes retain heat differently than metal pans, often requiring a reduction of twenty-five degrees if the oven runs hot. Check the edges for bubbling cheese as the primary visual indicator of doneness.
