Taco Salad Bake

SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
Benton, Kentucky

When I was little, and dad was in the army, sometimes we would have to wait for our housing on post. While we waited for housing, we would stay in our camper at the nearest KOA campground. Those were some of my fondest memories of growing up.
I’m the 4th of 5 kids. My mom had a lot of mouths to feed and one of my FAVORITE things she would make us was taco salad. The delicious smells coming from that camper are still very vivid with me. Here’s a version of that taco salad in a casserole.
#heirloom

Taco Salad Bake

When I was little, and dad was in the army, sometimes we would have to wait for our housing on post. While we waited for housing, we would stay in our camper at the nearest KOA campground. Those were some of my fondest memories of growing up.
I’m the 4th of 5 kids. My mom had a lot of mouths to feed and one of my FAVORITE things she would make us was taco salad. The delicious smells coming from that camper are still very vivid with me. Here’s a version of that taco salad in a casserole.
#heirloom

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Ingredients

20 minutes
6 servings
  1. 1regular size bag of any tortilla or corn chips you like. I used chili cheese Fritos because I had a bag
  2. 1 1/2-2 lbsground beef
  3. packetTaco seasoning
  4. 1regular size can enchilada sauce
  5. 1regular size can cheddar cheese soup
  6. 1small can green chili’s
  7. 1onion chopped
  8. 2 cupsShredded cheese of choice
  9. 3tomatoes chopped
  10. Shredded lettuce
  11. Sour cream
  12. Extra cheese for topping. I use queso fresco on anything
  13. Avocados or guacamole optional

Cooking Instructions

20 minutes
  1. 1

    Preheat oven to 325. Brown the ground beef and onions and drain. Add half the tomatoes, the chili’s undrained, seasoning packet, enchilada sauce, and soup and combine well.

  2. 2

    In a sprayed casserole or cake pan, layer in half your chips, half the meat mixture, and 1 cup shredded cheese, in that order, then repeat with a second layer starting with chips and ending with cheese.

  3. 3

    Bake uncovered for about 20 minutes. Dress it with whatever things you like! I love lettuce tomato sour cream extra cheese and guacamole.

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SherryRandall: The Leftover Chronicles
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Benton, Kentucky
I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!
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