This Tortilla Chip Taco Bake is super easy to throw together and will please just about everyone in the family! It’s so easy to customize it to just what your family wants!
When I got the chance to get a copy of The Gooseberry Patch cookbook Best-Ever Casseroles I was excited! We honestly don’t do a lot of casseroles in this house but the idea of making suppers one dish and a little quicker during the busy seasons intrigued me.
But this Tortilla Chip Taco Bake, as I’m calling it, caught my immediate attention. Anything, and I mean anything mexican ranks top in my hubs’ book!
Meet Chris, if you haven’t! He tolerates me and I’m pretty sure he loves me!
He loves farming and works hard. He never wanted to do anything else, he lets me farm too!
He also smiles whenever I say I want a selfie with him! We work together every day and we are still happily married-that’s no small feat! If a marriage can survive working cattle and hogs together it can pretty much survive anything!
While I feel truly blessed I think this meme accurately describes how lucky Chris is as well!!
Tortilla Chip Taco Bake
This Mexican casserole will definitely be a go-to when we get in the field! Plus it can be made up ahead of time and just popped in the oven.
It was easy to assemble and really flexible when it comes to ingredients! Don’t like black beans, don’t add them, out of salsa use a can of Rotel instead, want a little more spice-cook some jalapeños into the casserole, and garnish with whatever your heart desires!
I love this with fresh guacamole!
Tortilla Chip Taco Bake
- 1 pound ground beef
- 1/2 c onion diced
- 1/2 c red or green pepper diced
- 1 can of corn drained
- 1 can black beans drained and rinsed
- 1 c salsa
- 1 1/4 c shredded cheese
- 1 c corn chips crushed
- salt and pepper to taste
- Optional garnish: lettuce guacamole, shredded cheese, sour cream, jalapeno's
- Brown hamburger, onion and pepper in a skillet; drain. Add corn, salsa, black beans, 1/2 cup of shredded cheese and salt and pepper to taste.
- Place mixture in pie plate or casserole dish. Sprinkle remainder of cheese on top and top the cheese with the crushed corn chips.
- Bake at 350 degrees for 30 minutes.
- Garnish as desired.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…