This is a recipe I threw together one night when I wanted something quick to make for dinner and was limited on what was in the freezer and pantry. Tacos are always quick and easy but I just wasn’t in the mood for plain old tacos again. I ran across a few taco bake recipes online, but those didn’t appeal to me either. That’s when I came up with this recipe.
Since I only have to cook for two, I decided to use small corn tortillas, but I would suggest using larger tortillas as well as doubling everything else in the recipe if you are making it for more than two people. The version I made technically makes 4 servings (cut the pie in 4) but my husband had two pieces and I had almost a half of the fourth piece. Also, it will probably make a nicer presentation in the pie dish with the larger tortillas, as they should fill up the entire dish.
1 lb. ground beef
1 packet taco seasoning
4 corn tortillas
1/4-1/2 cup sour cream (more or less to taste)
1 cup salsa
1 cup Mexican Style shredded cheese
6 tortilla chips, crushed
- Brown the ground beef and drain off any excess grease.
- Add the taco seasoning to the beef, per the package directions.
- In a pie dish, place one corn tortilla in the bottom. Spread about 2 tbsp. sour cream (more or less to taste) over the tortilla, about 1/2 cup of the ground beef, 1/4 cup of the salsa, and 1/4 cup of the cheese (more or less to taste). Repeat with the remaining ingredients to make layers. Sprinkle the top layer with the crushed tortilla chips.
- Bake in a preheated 350 degree oven for about 20 minutes.