Taco Bake Jean Dalponte Recipes

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SHEET PAN TACO BAKE



Sheet Pan Taco Bake image

This sheet pan taco bake has seasoned ground beef, onions, tomatoes, cilantro, and Cheddar and Monterey Jack cheeses enveloped in tortillas and baked until crunchy and golden. Great party food for feeding a crowd.

Provided by Tasty

Categories     Mains

Time 1h20m

Number Of Ingredients 14

3 tablespoons olive oil
3 medium (about 1 1/2 lbs) white onions (finely chopped)
Kosher salt and freshly ground black pepper
3 pounds 90% lean ground beef
1/4 cup finely chopped fresh cilantro
3 medium tomatoes (finely chopped)
Three (1-ounce) packets taco seasoning or your fave homemade taco seasoning
1/4 cup fresh lime juice
Nonstick cooking spray
8 burrito-size flour tortillas (warmed)
3 cups shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
Five (5-inch) tostadas or corn tortillas*
Sour cream and salsa (for serving)

Steps:

  • Preheat the oven to 375°F (191°C). Generously spray a large (13 by 18-inch | 33-by 46-cm) rimmed baking sheet with cooking spray. Have a second baking sheet at the ready.
  • In a large Dutch oven over medium-high heat, warm the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 10 to 15 minutes.
  • Add the ground beef and cook, stirring to break it up as it cooks, until no longer pink, 8 to 10 minutes.
  • Stir in the cilantro, tomatoes, taco seasoning, and lime juice. Remove the skillet from the heat and let cool.
  • Turn the baking sheet so its long sides run horizontal to the edge of your counter. Place 1 flour tortilla in the center on the left-hand side of the baking sheet so it's half on the sheet and half on the counter. Working clockwise, place 2 more tortillas along the top side of the baking sheet so they overlap evenly to cover the whole top edge. Place 1 tortilla in the center of the right-hand side of the baking sheet, then place 2 more tortillas along the bottom edge of the baking sheet so they meet with the first tortilla. Place 1 tortilla in the center of the baking sheet to cover the gap. The baking sheet should be entirely covered at this point.
  • Sprinkle half of each cheese evenly over the portions of the tortillas that are covering just the bottom of the baking sheet.
  • Using a slotted spoon, scoop the beef mixture onto the cheese and spread it into an even layer. Arrange the tostadas evenly over the beef, with one in each of the four corners and one placed in the center. Sprinkle the remaining cheeses evenly over the tostadas.
  • Starting with the first flour tortilla on your left-hand side, fold the overhanging tortilla edges back over the filling so they cover the filling. Place the remaining tortilla over the cheese in the center of the baking sheet. Spray the tortillas with cooking spray.
  • Place another baking sheet on top of the taco bake, then place an ovenproof weight, like a large cast-iron skillet, on top of the baking sheet.
  • Bake for 30 minutes, then remove the weight and top baking sheet and bake until the tortillas are golden and crisp on top, 10 to 15 minutes more. Remove the baking sheet from the oven and set it on a wire rack. Let rest for 5 minutes.
  • Using oven mitts or kitchen towels to protect your hands, place a cutting board upside down over the taco bake, then, holding the cutting board and baking sheet together, flip them so the taco bake falls out of the baking sheet onto the cutting board.
  • Remove the baking sheet and cut the crunch wrap into squares. Serve with sour cream and salsa on the side.

Nutrition Facts : ServingSize 1 portion, Calories 896 kcal, Carbohydrate 44 g, Protein 60 g, Fat 53 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 193 mg, Sodium 1794 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 24 g

TACO BAKE CASSEROLE



Taco Bake Casserole image

This quick and easy taco bake will satisfy even the most picky eaters. You can modify it to add things you love. It's yummy and so easy to make! Top with tomatoes, lettuce, salsa or whatever you like on your Mexican food.

Provided by Cherie Burgett

Categories     World Cuisine Recipes     Latin American     Mexican

Time 52m

Yield 12

Number Of Ingredients 11

cooking spray (such as Pam®)
1 ½ pounds ground beef
1 cup chopped onion
½ cup water
1 (1 ounce) package taco seasoning mix
1 (10 ounce) can refried beans
½ cup salsa
1 (6 ounce) can sliced black olives
1 (4 ounce) can diced green chiles
15 taco shells, broken up, or more to taste
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
  • Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 20.6 g, Cholesterol 65 mg, Fat 21.3 g, Fiber 3.1 g, Protein 20.9 g, SaturatedFat 9.1 g, Sodium 790.6 mg, Sugar 2 g

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