M The Meeker Family TableGood food · Shared work · More time together
R-026

Spicy Beef Taco Bake

A make-ahead taco casserole layered with beans, seasoned beef, cheese, and crisp taco shells.

Servings6–8
Prep1 hr
Cook1 hr
Total2 hr
LevelIntermediate
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Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • Salt
  • Black pepper
  • 3 tbsp chili powder
  • 4 cloves garlic, minced
  • 2 tsp oregano
  • 1 1/2 lbs ground beef
  • 2 cans Ro-Tel diced tomatoes and green chiles, drained with juice reserved
  • 2 tsp cider vinegar
  • 1 tsp brown sugar
  • 1 can (16 oz) refried beans
  • 1/4 cup cilantro
  • Colby Jack cheese, divided
  • Taco shells, broken into pieces
  • 2 scallions, sliced
Cooking Steps
  1. Heat oil in a 12-inch skillet over medium heat.
  2. Add onion and 1/2 teaspoon salt and cook about 5 minutes, until softened.
  3. Stir in chili powder, garlic, and oregano and cook for 1 minute.
  4. Add ground beef and cook for 3–5 minutes, breaking it apart, until no longer pink.
  5. Stir in half of the tomatoes, the reserved tomato juice, vinegar, and brown sugar.
  6. Simmer about 5 minutes, until very thick. Season with salt and pepper.
  7. Cool the beef mixture to room temperature, about 30 minutes.
  8. Mix the remaining tomatoes, refried beans, and cilantro.
  9. Spread the bean mixture in a 9x13-inch baking dish and top with some of the Colby Jack.
  10. Spread the cooled beef mixture over the beans and top with more cheese.
  11. Cover and refrigerate up to 24 hours if preparing ahead.
  12. Heat oven to 400°F.
  13. Top with broken taco shells and remaining cheese.
  14. Cover tightly with greased foil and bake for 25 minutes.
  15. Remove foil and bake about 10 minutes more, until browned.
  16. Cool for 10 minutes, top with scallions, and serve.
Pairs Well With
Taco Salad
Fresh Fruit
Corn