Mexican

Taco Bake (Gluten-Free)

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Youngest and I love eating tacos. This recipe is a combination of tacos and nachos in a casserole. YUM!

You can use up those crushed tortilla chips in your cupboard/pantry for this recipe.

What you need for the recipe:
  • Ground beef
  • Onion
  • Salsa
  • Taco seasoning
  • Tortilla chips
  • Shredded cheese – Mexican blend or cheddar – You can certainly shred your own.
  • Your favorite toppings: jalepenos, cheese, cilantro, sour cream, salsa, lettuce, and tomato
Variations:

Vegetarian option: Instead of ground beef, you can either use meatless ground beef crumbles or black/ pinto beans.

In step 4: You can also add cilantro lime rice or black beans as a layer.

Recipe

Click on the photo to go to a printable recipe card.

Notes:

  • You use half of the taco seasoning in the 2 steps.
  • The layers for the taco bake are ground beef mixture, cheese, and then tortilla chips. In that order
  • It says you can feed 6. Youngest and I only got 4 servings out of the meal.

Restaurant style salsa

The Wee One and I like to crack open a jar of salsa and then enjoy it with tortilla chips. This usually our evening snack. So when I saw this recipe the other day I decided to make it. After I made it, the Wee One and I snacked on it. Did it meet his deal of approval? Yes, he did.

Restaurant Style Salsa
Mommy Hates Cooking

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Stars of the recipe:

  • 1 28oz Can of Peeled Whole Tomatoes with Juice
  • 1 4oz Can of Green Chilies, Chopped
  • 1/4 Cup White Onion, Chopped
  • 1 Clove of Garlic, Crushed
  • 1/4 Tsp Sugar or substitute
  • 1/4 Tsp Salt
  • 1/4 Tsp Cumin
  • 1/2 Cup Cilantro, Chopped (I left this put and it was okay. )
  • 1 Lime
  • Red or Green Jalapeño Peppers (I left these out too. )

Steps:

  1. In a food processor or blender combine the tomatoes, chilies, onion, garlic, sugar, salt, cumin, and cilantro. (I used my blender on the purée setting. )
  2. Cut the lime in half and squeeze the juice out over the ingredients.
  3. Add the peppers if using them.
  4. Purée this in the blender or food processor until puréed.
  5. Enjoy with chips.

Freeze or can the leftovers.

Printable Recipe

Sausage, cream cheese, and Rotel dip

Yummy! Three ingredients that sound strange together come together in ooey, gooey deliciousness goodness. We had a family game night scheduled for my church. I decided to make a recipe from a while ago and a new recipe. I have Stephanie O’Dea’s slow cooker cookbook. This one of the recipes in it.

Sausage, cream cheese, and Rotel dip

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Stars of the recipe:

  • Pound of breakfast sausage
  • 8 oz. block of cream cheese
  •  1-10 oz. can of Rotel

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Steps:

  1. Brown sausage and then drain.
  2. Place browned sausage, Rotel, and cream cheese in a 1.5 or 2 qrt. Crockpot.
  3. Cook on high for 45 minutes or low for 90 minutes.
  4. Enjoy with tortilla chips.

 

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Taco Crescent Bake

Another recipe, I found on Menus4Moms website.  It is easy to put together especially if you use taco seasoned ground beef that you have already cooked and then froze.

My picky hubby was surprised with how delicious this recipe was and how it didn’t taste too tacoey (made up word).  He does not like some of the spices used in Mexican cooking especially cumin.  As a result, I make my own taco seasoning so I can adjust the amount of spices.  When I make the taco meat, I also adjust the amount of taco seasoning.

Taco Crescent Bake

Stars of the recipe:

  • a can of crescent rolls (I like the seamless one but the regular works just fine.)
  • 2 cups of tortillas, roughly chopped, divided in 1/2
  • 1 pound of taco seasoned ground beef
  • 1 cup of sour cream
  • 1 cup of shredded cheddar cheese (We love sharp cheddar here but mild cheddar would be okay.)

Steps:

  1. In a greased 9 by 13 baking dish, unroll crescent roll and press onto the bottom and about 1 inch up the sides .  (If using regular crescent rolls, press all the seams together.)
  2. Sprinkle 1 cup of the crushed tortillas over the crescent rolls.
  3. Spoon ground beef over the crescent rolls.
  4. Top with sour cream, cheddar cheese, and remaining tortilla chips.
  5. Bake uncovered at 350 degrees for 25 to 30 minutes or until top is golden brown.
  6. Serve plain or with additional sour cream or salsa.

This is linked up to Eat at Home’s Ingredient Spotlight.

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