2. Recipe: Easy taco bake

Once upon a time, we had lots and lots of corn tortillas in the freezer and other taco ingredients on hand. We decided to improvise a dish that would last multiple meals, and we were pleased with how it turned out. The best part was how low-maintenance it was – so many fewer dishes (like reheating beans) and less effort than assembling individual tacos!

From the top, before baking

From the side, also before baking

Sorry, didn’t get any pictures after baking!

But I did get this one of a subsequent taco bake (using Quorn meatless grounds)!

Easy Taco Bake:

Ingredients:

2 packs of corn tortillas (e.g, 10-count 10.84 oz each)

Can of refried beans

Can of black beans (use only half if desired), strained

Can of petite diced tomatoes, strained

1 lb cooked ground beef (or protein of your choice)

1-1.5 lbs shredded sharp cheddar cheese

Salsa, ~6oz (adjust as desired)

Taco seasoning

Tortilla chips, about two big handfuls (optional)

Shredded Mexican cheese blend (optional)

Optional toppings: avocado or guacamole; lettuce or spring mix; sour cream; fresh salsa or pico de gallo

Preparation:

Preheat oven to 300 degrees F

In a large glass baking pan (e.g., Pyrex), spread about 3 tablespoons of canola oil

Place six of the tortillas on the bottom of the pan, one, by one, coating the bottom with oil

Sprinkle cheese layer

Spread all ground beef

Spread half of refried beans

Sprinkle generous taco seasoning

Place four tortillas on top completing the first layer and supporting the second, press down to compact

Spread other half of refried beans

Spread all desired black beans 

Sprinkle cheese layer

Place four tortillas on top completing the second layer and supporting the third, press down to compact

Sprinkle cheese layer

Spread all diced tomatoes

Sprinkle cheese layer

Place four tortillas on top completing the third layer and supporting the top, press down to compact

Spread a modest layer of salsa on top of the final tortillas

Cover the salsa with cheese (can be cheddar and/or Mexican blend)

If adding tortilla chips, crush them a bit, place on top, then finally top with some more cheese

Top with a bit more taco seasoning

Bake for about 20 minutes, but keep an eye on it. Cheese should be melted throughout, but no extensive browning.

Cut pieces with a knife. Top as desired (avocado and spring mix worked nicely). Enjoy!

Goes great with Spanish-style yellow rice on the side (especially prepared with olive oil)