Hello, hello and Happy Wednesday!
When I first posted the recipe, I had just started blogging, and to be honest, the recipe changes almost every time that I make it.
When I made it this week, I created what I think is a good “base,” and figured it was worth sharing again, especially since so many people love Mexican food.
The possibilities are endless here. You could add in chopped bell pepper, onion, black beans, etc. You could even make this recipe vegetarian by subbing beans for the ground beef entirely. Use this as a starting point and get creative! Let me know if you try it, and how you make the recipe your own.
Taco Bake II
- 1 lb. extra lean ground beef
- 1 packet reduced-sodium taco seasoning
- 1 can diced tomatoes, drained
- 2 servings of tortilla chips (about 20-30 chips total)
- About 3/4 c. shredded cheese
- Preheat over to 350*.
- Brown ground beef in a large skillet, adding the taco seasoning as the meat cooks through.
- When the meat is cooked, add in diced tomatoes and mix to combine.
- Spray a 9×9 glass baking dish with cooking spray. Create a layer of tortilla chips, and top with the entire beef/tomato mixture. Add another layer of tortilla chips and top with shredded cheese.
- Bake for 10 minutes, until cheese is melted.
I topped my serving with some shredded lettuce, plain Greek yogurt, and salsa.
It ended up being sort of like a (delicious) taco salad, and made for great leftovers!
How would you put your own spin on this recipe? I’d love to hear your ideas!