Post by Loupy on Sept 16, 2016 17:08:23 GMT -7
Baked Taco Salad Casserole
From: Jessica @ togetherasfamily.com/
Seasoned ground beef, crushed tortilla chips, and lots of cheese make this taco salad casserole a family favorite! Serve with shredded lettuce, chopped tomato, avocado, olives, and sour cream for a fun twist to a traditional taco salad. I know I say this all the time but this taco salad casserole is my favorite dinner recipe on the blog. I love a traditional taco salad but this casserole version is even better because it bakes up in one dish and then you lay out a buffet of taco toppings and everyone can have fun making their own.
My kids seems to eat better when they can dish it up themselves or make their own. I love using paper bowls (less dishes!) to put all the toppings in and then lay it all out on the table. My favorites are; shredded cheese, shredded lettuce, chopped tomatoes, chopped olives, sour cream w/ some lime juice mixed in (makes a huge difference), and chopped avocados. You could also do guacamole, salsa, jalapenos, or cilantro. If wanted, you can replace all the seasonings with a packet of taco seasoning, but I promise that using your own tastes so much better.
While you’re cooking the beef mixture it may seem like there is too much liquid. It will be a looser beef mixture but you need that extra moisture for the tortilla chips while it bakes up. Just make sure to follow the directions and let it simmer for about 15 minutes. The flavor develops and a majority of the liquid will cook out, although you will still be left with a looser beef mixture.
Ingredients
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoon brown sugar
1/4 cups all-purpose flour
1 Can (14.5 oz) chicken broth
1 Can (8 oz) tomato sauce
12 ounces yellow tortilla chips (crushed)
8 ounces shredded cheddar cheese (2 cups, or colby jack cheese)
1 pound ground beef, 95% lean meat
1 teaspoon ground cumin
Instructions:
Cook the ground beef over medium-high heat.
Crumble beef as you cook it.
Drain and return to pan.
Sprinkle the chili powder, onion powder, garlic powder, cumin, salt, brown sugar, and flour over the beef and stir until all combined.
Add chicken broth and tomato sauce.
Bring to a boil and then reduce heat to low and let simmer for 15 minutes until most of the liquid is gone.
Mixture should still have liquid but it will be thicker than before.
In a 9x13 baking dish sprayed with cooking spray, layer half the crushed chips, half the beef mixture, half the shredded cheese.
Repeat layers one more time with the other half.
Cook at 350 degrees for 20 minutes.
Serve with all your favorite taco toppings!
From: Jessica @ togetherasfamily.com/
Seasoned ground beef, crushed tortilla chips, and lots of cheese make this taco salad casserole a family favorite! Serve with shredded lettuce, chopped tomato, avocado, olives, and sour cream for a fun twist to a traditional taco salad. I know I say this all the time but this taco salad casserole is my favorite dinner recipe on the blog. I love a traditional taco salad but this casserole version is even better because it bakes up in one dish and then you lay out a buffet of taco toppings and everyone can have fun making their own.
My kids seems to eat better when they can dish it up themselves or make their own. I love using paper bowls (less dishes!) to put all the toppings in and then lay it all out on the table. My favorites are; shredded cheese, shredded lettuce, chopped tomatoes, chopped olives, sour cream w/ some lime juice mixed in (makes a huge difference), and chopped avocados. You could also do guacamole, salsa, jalapenos, or cilantro. If wanted, you can replace all the seasonings with a packet of taco seasoning, but I promise that using your own tastes so much better.
While you’re cooking the beef mixture it may seem like there is too much liquid. It will be a looser beef mixture but you need that extra moisture for the tortilla chips while it bakes up. Just make sure to follow the directions and let it simmer for about 15 minutes. The flavor develops and a majority of the liquid will cook out, although you will still be left with a looser beef mixture.
Ingredients
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoon brown sugar
1/4 cups all-purpose flour
1 Can (14.5 oz) chicken broth
1 Can (8 oz) tomato sauce
12 ounces yellow tortilla chips (crushed)
8 ounces shredded cheddar cheese (2 cups, or colby jack cheese)
1 pound ground beef, 95% lean meat
1 teaspoon ground cumin
Instructions:
Cook the ground beef over medium-high heat.
Crumble beef as you cook it.
Drain and return to pan.
Sprinkle the chili powder, onion powder, garlic powder, cumin, salt, brown sugar, and flour over the beef and stir until all combined.
Add chicken broth and tomato sauce.
Bring to a boil and then reduce heat to low and let simmer for 15 minutes until most of the liquid is gone.
Mixture should still have liquid but it will be thicker than before.
In a 9x13 baking dish sprayed with cooking spray, layer half the crushed chips, half the beef mixture, half the shredded cheese.
Repeat layers one more time with the other half.
Cook at 350 degrees for 20 minutes.
Serve with all your favorite taco toppings!
