Taco Salad Casserole
June 18, 2018
Categories: Casseroles, Appetizers, Mexican, Southwest, Cinco de Mayo, Oven Bake, No Eggs, Fresh Tomatoes, Mexican Casseroles, more
"This Taste of Home recipe credited to Rhonda McKee of Greensburg, Kansas gets you started w/the basics & then lets you add the finishing touches to suit your family preferences. While the "TOH basics" oven-cook for 15 min, you assemble your favorite taco salad toppings so they're ready to finish the casserole & be sent to the table. I read all of the nearly 40 reviews & many innovations were shared. Frito chips, the baked variety of low-salt tortilla chips & extra tortilla chips were used. A ton of tortilla chip flavors were mentioned. Black beans were subbed for the re-fried beans by some cooks. There are so many options that I chose to enter the "basics" as written & include a simple note to mention some of the salad options. Yield is 4 generous servings as a main-dish or 8 servings as a starter course. Just have fun w/the recipe & ENJOY!"
- Serving Size: 1 (326.8 g)
- Calories 516.3
- Total Fat - 29 g
- Saturated Fat - 11 g
- Cholesterol - 127.1 mg
- Sodium - 483.4 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 4.3 g
- Sugars - 4.6 g
- Protein - 42.1 g
- Calcium - 339.6 mg
- Iron - 5 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.2 mg
Step by Step Method
In a lrg skillet, cook beef, onion & green pepper over med heat until meat is no longer pink & drain well of any rendered fat. Stir in the taco seasoning & water. Cook & stir until thickened (about 3 min). Set aside.
Place crushed chips in a greased 8-in square baking dish. In a sml bowl, stir re-fried beans & spread loosely over the chips. Top w/the beef mixture & cheese.
Bake (uncovered) at 375°F for 15-20 min or until heated through & cheese is melted. Top w/taco salad ingredients of choice & serve w/sour cream, salsa or a salad dressing like Catalina.
SUGGESTED TOPPINGS: Chopped lettuce & tomatoes, sliced ripe olives, diced avocado, etc.
- No special items are required.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the ground beef, choose a lean variety for a healthier dish.
- For the tortilla chips, choose your favorite flavor to add extra flavor to the casserole.
- Replace the ground beef with ground turkey for a leaner option. This will reduce the fat content of the dish while still providing a flavorful option.
- Replace the refried beans with black beans for a healthier option. This will provide a higher protein content and a different flavor profile to the dish.
Veggie Taco Salad Casserole Replace the ground beef with 1 cup of cooked black beans and 1 cup of cooked corn. Top with chopped lettuce, tomatoes, sliced ripe olives, diced avocado, and a vegan sour cream.
Mexican Rice: Mexican Rice is a flavorful accompaniment to the Taco Salad Casserole. It adds a delicious layer of flavor, texture, and color to the dish. It is also a great way to stretch the meal, allowing the casserole to feed more people.
Grilled Corn: Grilled Corn is a great accompaniment to the Taco Salad Casserole. It adds a sweet, smoky flavor to the dish, and the char on the corn adds a nice texture contrast. It is also a great way to add additional nutrition to the meal, as corn is a great source of fiber, vitamins, minerals, and antioxidants.
Q: What type of tortilla chips can be used for this recipe?
A: Frito chips, the baked variety of low-salt tortilla chips, and extra tortilla chips can all be used. There are also many different flavors of tortilla chips that can be used.
Q: What type of cheese is used in this recipe?
A: This recipe calls for shredded Mexican-style cheese, such as cheddar, Monterey Jack, or queso fresco. Other types of cheese can also be used.
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The taco salad casserole is a popular dish in the United States, with many variations of the recipe being served in restaurants. The dish was featured on the popular sitcom Friends, where the characters Rachel and Monica prepared a taco salad casserole for Thanksgiving.
The taco salad casserole is a popular dish in Mexico, and is said to have been created by celebrity chef Rick Bayless. Bayless is credited with popularizing the dish in the United States, and has even written a cookbook dedicated to the taco salad casserole.