Layered Fiesta Taco Salad Bake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This came from Pearls, Handcuffs and Happy Hour. Ingredients:
1 lb ground beef |
15 ounces spicy chili beans, undrained |
15 ounces corn, drained |
1 cup salsa (i used pace) |
1 ounce taco seasoning (i used mccormick) |
2 cups crushed tortilla chips (i used santita) |
1/4 cup green onion, chopped |
1 medium tomato, chopped |
1 cup shredded cheese (i used colby & jack) |
1 large peeled avocado, cubed (or sliced) |
shredded lettuce |
Directions:
1. Coarsely crush two cups of tortilla chips and throw ‘em into a deep casserole dish.
2. Cook beef and drain. Return to large skillet and stir in beans, salsa, taco seasoning, and corn. Heat to boiling and stir often.
3. Remove meat mix from heat and layer over top of the tortilla chips.
4. Cut your veggies and start layering.
5. First add the tomatoes.
6. Cover with green onions.
7. And top it all off with a heaping load of cheese.
8. Bake at 350 for about 30 minutes or until cheese is hot and bubbly.
9. Remove from oven and top with avocado, shredded lettuce, and any other fixin’s you’d like.
10. Now shove some tortilla chips alongside the edges of your baking dish to finish it off.
11. Serve and ENJOY!
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