Sometimes you revisit a recipe after not making it for years and you wonder why it fell out of your rotation. Case in point: Layered Taco Bake. Or Taco Pie. Or Taco Lasagna. Whatever you want to call it, this is one of the simplest recipes you could prepare when you get a craving for tacos but don’t want to fuss with assembling them (and, if you are like me, overstuffing them and having half the filling falling out on the plate 😉 )
This recipe came back to me as I pondered a recipe for my boys’ virtual cooking club for tacos. I figured why not do something a little different, remembering this recipe that I used to make regularly years ago. I couldn’t find my original recipe but took stock of the ingredients I had on hand and realised these are a perfect recipe to make when you are cooking mostly from your pantry, fridge and freezer. Indeed, the only ingredients I needed to get were the tortillas.
And was it as good as I remembered?
Yes! So good I made a little video about it (actually I made a version for my students but figured it was useful to share here too!).
This is a great recipe to prepare in advance – uses only one baking dish and one pan so it’s easy on the cleanup too. By the time it’s cooked, your kitchen will be clean.
Layered Taco Bake
Taco filling, baked into a layered casserole!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
2 tablespoons vegetable oil
1 medium onion (approx. 200g), chopped
3 garlic cloves, minced
1lb ground beef
1 teaspoon ground coriander
2 teaspoons cumin powder
1 teaspoon red pepper flakes
1 x 650ml jar salsa
1 cup (approx 1/2 540mL can) black beans, rinsed and drained
1 cup corn kernels (canned or frozen)
6 7-inch soft tortillas
2 cups shredded cheese (approx. 150g)
Approx. 3 green onions, roughly sliced
Pre-heat broiler to 375˚F.
Heat the oil in a large skillet over medium heat. Add the onions and garlic and sauté for 3-4 minutes until the onions are starting to soften and the garlic is fragrant.
Add the ground beef and cook over medium heat, gently breaking it up with a wooden spoon or spatula until the meat is browned.
Add the spice mix then mix through the meat.
Add 2 cups of the salsa and mix through.
Add the corn, then the black beans and mix to combine into the meat.
Prepare your baking dish by spreading approx 1 tablespoon of the salsa that's left on the bottom of a deep baking dish that's approx 23 cm (9-inches) in diameter.
Place one tortilla on the bottom of the dish.
Cover the tortilla with some of the meat mixture (don't let it go over the edges of the tortilla). Sprinkle cheese over the top of the meat.
Continue to layer your tortillas, meat and cheese until you place the final tortilla on top.
Spread the remaining salsa on top, then sprinkle remaining cheese over the salsa.
Broil for approx 15-20 minutes until cheese is melted and browned slightly on top.
Remove from the oven and allow to sit for a few minutes before slicing and serving.
Top with sliced green onions.
did you make this recipe?
please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !
I can’t wait to make this with my students next week. I may even have to make it again, just to check how good it tastes 😉 It’s also going on the Rotary Virtual Cooking Club list and I can’t wait to hear how everyone interprets this recipe and makes it their own!
What about you – is there a recipe that you have recently re-discovered?
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