This is a quick and easy lunch or dinner. All you need is some frozen shrimp, bell peppers, onions, tortillas, and taco seasoning. I used homemade taco seasoning on mine.
I topped mine with sour cream and some cheese. So yummy!
Shrimp Fajitas
Category: Mexican
Taco Bake (Gluten-Free)
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.
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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
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:
- 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. )
- Cut the lime in half and squeeze the juice out over the ingredients.
- Add the peppers if using them.
- Purée this in the blender or food processor until puréed.
- Enjoy with chips.
Freeze or can the leftovers.
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Sausage, cream cheese, and Rotel dip
Yummy! Three ingredients that sound strange together come together in gooey, 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 is one of the recipes in it.
Sausage, cream cheese, and Rotel dip
Stars of the recipe:
- A pound of breakfast sausage
- 8 oz. block of cream cheese
- 1-10 oz. can of Rotel
Steps:
- Brown sausage and then drain.
- Place browned sausage, Rotel, and cream cheese in a 1.5 or 2 qt. Crockpot.
- Cook on high for 45 minutes or low for 90 minutes.
- Enjoy with tortilla chips.
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Taco Crescent Bake
Another recipe I found on the Menus4Moms website. It is easy to put together, especially if you use taco-seasoned ground beef that you have already cooked and then frozen.
My picky hubby was surprised with how delicious this recipe was and how it didn’t taste too taco. He does not like some spices used in Mexican cooking, especially cumin. As a result, I make my own taco seasoning so I can adjust the number 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 one 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:
- In a greased 9 by 13 baking dish, unroll the crescent roll and press onto the bottom and about 1 inch up the sides. (If using regular crescent rolls, press all the seams together.)
- Sprinkle 1 cup of the crushed tortillas over the crescent rolls.
- Next, layer the ground beef over the tortilla chips.
- Top with sour cream, cheddar cheese, and remaining tortilla chips.
- Bake uncovered at 350 degrees for 25 to 30 minutes or until the top is golden brown.
- Serve plain or with additional sour cream or salsa.
This is linked up to Eat at Home’s Ingredient Spotlight.
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