Beef Taco Bake

Posted by Vanessa in Cooking, July 12, 2012

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This isn’t anything fancy.  I mean, just look at it.

You won’t find this at a restaurant.

But I think it might just be a perfect weeknight dinner.  As in, it only requires about 10 minutes of hands-on time.  As in, my whole family loved it, from The Phoenix all the way to the baby.  As in, it tastes good.  We polished it off, no problemo.  It resembles an enchilada casserole, without all the prep time and messy kitchen aftermath.  It’s yummy and satisfying and would be great finished with some chopped cilantro.  (But I don’t have any because my cilantro plants are d-ead.  But that’s another story for another time.)

Beef Taco Bake

recipe from Thirty Handmade Days
Details
  • Prep Time: 10 minutes.
  • Cook Time: 33 minutes.
  • Ready in 43 Minutes.
  • Makes: 6 Servings
Ingredients
  • 1 pound ground beef
  • 1 can condensed tomato soup
  • 1 cup thick & chunky salsa
  • 1/2 cup milk
  • 6 flour or corn tortillas torn into 1-inch pieces
  • 1 cup shredded cheddar cheese
  • sour cream, optional for topping
Directions
  • Preheat oven to 400 degrees.
  • In a large skillet over medium heat, cook beef until browned. Drain fat if you want. Add soup, salsa, milk, tortillas and half the cheese. Mix and spoon into a greased 2 quart baking dish. Cover. Bake for 30 minutes or until hot. Uncover and sprinkle with remaining cheese and bake for another 3 minutes to melt cheese.
  • Serve with a dollop (or two) of sour cream.
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