Baked Taco Casserole

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A twist on soft tacos with delicious flavors. Great weeknight dinner with pantry items you most likely have. Top with your favorite toppings, such as sour cream, avocado slices, sliced black olives, sliced green onions, tomatoes, and lettuce.

Submitted by Yoly
Published on June 23, 2020
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
6
Yield:
1 9x13-inch casserole
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Ingredients

  • 1 pound ground beef

  • 1 small onion, diced

  • 1 ½ teaspoons ground cumin

  • ¾ teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon garlic powder

  • 2 (14.5 ounce) cans stewed tomatoes with juice

  • 1 (10 ounce) can enchilada sauce

  • nonstick cooking spray (such as Pam®)

  • 10 corn tortillas

  • ½ cup cottage cheese

  • 2 tablespoons cottage cheese

  • 1 (4 ounce) can chopped green chiles, drained

  • 1 cup shredded pepper Jack cheese, divided

  • 1 cup shredded sharp Cheddar cheese, divided

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  2. Season beef mixture with cumin, salt, pepper, and garlic powder. Add stewed tomatoes with juice and enchilada sauce; bring to a boil. Reduce heat, cover, and simmer for 5 minutes.

  3. While beef mixture is simmering, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  4. Layer 1/2 of the tortillas with damp paper towels on a microwave-safe plate. Microwave on high until warm, 30 seconds to 1 minute. Repeat with remaining tortillas.

  5. Mix cottage cheese and chiles together in a small bowl. Place 1 tablespoon cottage cheese mixture in each tortilla and fold in half.

  6. Place 1/2 of the beef mixture in the bottom of the prepared baking dish. Top with 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese. Place cheese-filled tacos over the cheese. Pour remaining beef mixture over the tacos. Cover with aluminum foil.

  7. Bake in the preheated oven until thoroughly heated, about 20 minutes. Remove and discard the foil, top with remaining pepper Jack and Cheddar, and bake until cheeses are melted, 4 to 5 minutes more.

Nutrition Facts (per serving)

506 Calories
29g Fat
35g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 506
% Daily Value *
Total Fat 29g 37%
Saturated Fat 13g 67%
Cholesterol 93mg 31%
Sodium 1320mg 57%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 29g 58%
Vitamin C 28mg 31%
Calcium 373mg 29%
Iron 5mg 27%
Potassium 747mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.