Cheesy Taco Casserole

Taco Casserole   

The one change made that most distinguishes these from typical tacos is our use of biscuit mix instead of tacos or tortillas. Had we used tortilla chips or actual taco shells, they would have grown soggy once all of our yummy bonus ingredients were piled on top. We found that biscuit dough was a delicious compromise, since it settles into the beef a bit, plus its sturdiness means you can pile whatever other toppings on top that you like! No need to rein it in here, go crazy and make this the taco casserole of your dreamings.

Ingredients;

2 pounds ground beef
1 packet Taco Seasoning
4 eggs
3/4 cup whole milk
1 3/4 cup Biscuit mix OR Bisquick
1/2 cup sour cream
2 cups chopped lettuce
2 cups sharp cheddar cheese, grated
Black Olives, optional
Kosher salt and pepper to taste

Directions:

Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with non-stick spray.

In a large bowl, beat eggs and milk together until combined, then stir in biscuit mix, and salt and pepper, if using. Set aside.

Season beef with salt and pepper, then cook until browned. Drain fat, then stir in taco seasoning.

Place beef in an even layer in greased baking dish, then spread biscuit mix in an even layer on top of beef.

Transfer baking dish to oven and bake until biscuit layer is golden brown, 22-25 minutes.

Remove from oven and let cool 10 minutes, then spread sour cream on top of biscuits.

Top with chopped lettuce, tomatoes and olives, if using, then sprinkle cheddar cheese on top.       Serve hot and enjoy!   Serves 8

Epic Beef Nachos Supreme

Epic Beef Nachos Supreme

You want to start with a good, sturdy tortilla chip. None of the thin and crispy ones.🙅🏼‍♀️

Ingredients

Taco Seasoning (or you can use one packet/ serving of store-bought taco seasoning)
1 pound ground beef
1/2 yellow onion diced
2 bags tortilla chips (16 ounces each)
1 can refried beans
16 ounces shredded cheese of choice (I used cheddar and Monterey jack)
3 roma tomatoes diced
2 to 3 green onions sliced

Instructions

Preheat the oven at 400 degrees.

Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.

Return the beef to the pan, and sprinkle on the taco seasoning.

Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.

While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.

Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)

Spoon on half the ground beef to each pan of chips.

Sprinkle shredded cheese on top.

Bake at 400 degrees for 15 minutes.

Remove from the oven, and sprinkle on diced tomatoes and green onions.

Serve immediately.

Recipe Notes
Make sure your tortilla chips are thick and sturdy. NO thin ones. I recommend Costco’s Kirkland organic tortilla chips, or a similar brand.

I wrote this recipe with entertaining in mind. If you are making this for a smaller crown (4 to 6), I think half the recipe would work just fine. 

 

Taco Pie

Taco Pie

Ingredients:

2 crescent roll tubes
1 pound ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Directions:
Lay out the two tubes of crescent pastry, thick sides in.
Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.
Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go!
Source :pillsbury.com

Taco Bread

Taco Braid

Ingredients

1 canister refrigerated pizza crust

2 tablespoons olive oil

1/2 cup chopped onion

1 lb. Super Lean Ground Beef

3 tablespoons Homemade Taco Seasoning

1/2 cup water

1 cup Fiesta Blend shredded cheese, divided

1 tomato, diced, plus additional for top, if desired

2 tablespoons unsalted butter, melted

2 cups chopped Romaine lettuce

Sour cream and taco sauce for serving, if desired

Homemade Taco Seasoning

Ingredients

Place ingredients in a bowl or small jar and mix well.
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:

Prepare a rimmed baking sheet by lining it with parchment.

Preheat oven to 375 degrees F.

In a large skillet heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3 - 5 minutes. Add the Ground Beef and cook until brown. Add the Homemade Taco Seasoning and water and mix until well incorporated.

Reduce heat to low and simmer for 5 - 7 minutes.

Meanwhile, transfer the piece of parchment to your work surface.

Place the pizza dough on the parchment and roll it so that it measures 10 X 15 - inches. With a pizza cutter, make slices 1 1/2 - inches thick and 3 - inches in along both long sides of the dough.

Place the ground beef down the center of the dough. Cover the beef with 3/4 cup of cheese and then add the diced tomato.

Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with the remaining slices just until the last two.

Fold the remaining end up and wrap the last two slices over it to secure. Gently brush the top and side with the melted butter.

Sprinkle the remaining 1/4 cup of cheese on top. Transfer the parchment on to the rimmed baking sheet. Bake for 20 - 25 minutes, until golden brown.

Allow to cool for 5 minutes before serving. Cover with chopped Romaine lettuce and additional tomato, if desired. Serve with sour cream and taco sauce. Enjoy!

Walking Taco Casserole

Walking Taco Casserole

You can serve this recipe with sour cream 

and salsa if you would like. Enjoy.

Ingredients:
1 lb Ground chicken, beef or turkey
1 small onion sliced
1/2 Can of Rotel (diced tomatoes with green chillies)
1 Packet of Taco seasoning
1 Bag of Frito Corn Chips
1 Can Black Beans, drained and rinsed
1 Can Enchilada Sauce (10 oz)
2 oz. Cream Cheese
2 C. Shredded CheeseDirections:

In a skillet, brown the meat and onions.  

Add the Rotel and Taco seasoning.  Simmer until any liquid is evaporated.

Add black beans and cream cheese.

Turn off the heat and stir in the cream cheese until melted and combined,  Stir in the enchilada sauce.

Spray a 9X13 pan with cooking spray.  
Place 1/2 of a  bag of Fritos into the bottom of the pan,  Top with  1/2 of the meat sauce mixture and half of the shredded cheese.  Repeat the layer, chips, meat sauce, cheese.

Bake at 350*F Degrees until the cheese is melted and heated through.   

Taco Salad Casserole

Taco Salad Casserole

Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water cup 
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: 
Chopped lettuce 
Tomatoes 
Sliced ripe olives 
Sour cream  
Picante sauceDirections:
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 

Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 

Bake, uncovered, at 375° until heated through, 15-20 minutes. 

Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Directions

• In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 
• Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 
• Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Crustless Taco Pie

Crustless Taco Pie

Ingredients:

Taco seasoning

2 T. chili power
1 T. paprika
1 T. kosher salt
1 T. ground black pepper 2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/4 tsp. cayenne pepper or to taste
Taco Pie: Serves 6.

1 lb. ground beef, chicken or turkey
3 T. Taco Seasoning (see above)
1 1/2 cups grated cheddar cheese, divided us
6 large eggs
1 cup heavy whipping cream
1-4 oz. can diced green chilies
3 green onions, chopped
1/3 cups sliced black olives
Sour cream and Avocado slices, for garnish (optional)

Directions:
1. For Taco Seasoning, combine all ingredients in a small jar; shake well to combine. There will be more here than needed for one recipe of Taco Pie. Seasoning mixture is good for 1 month kept in a cool dry cupboard.


2. For the Taco pie, preheat oven to 350 degrees. Brown meat in a medium nonstick skillet over medium heat, breaking it up and stirring often. Add the Taco Seasoning to the almost cooked meat and stir until meat is ell cooked through. Drain any excess fat and transfer meat to a greased 9-inch-deep dish pie plate and sprinkle with 1/2 cup cheese; set aside.


3. Whisk eggs with cream and stir in chilies and green onions. Pour over the meat but do not mix together. Top with olives and remaining 1 cup cheese and bake for 30 to 40 minutes or until set in the center. Let sand 5 to 10 minutes before cutting and serving topped with the optional sour cream and avocado.

Tip: If using ground chicken or turkey you may want to add 1 T. oil to the skillet to help with the browning. You may also want to add 2 tsp. Better than Bouillon Beef or Chicken paste for added flavor.

Dry Seasonings And Mixes

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.