The Scoop
This cheesy, layered taco bake is living proof that late-night college cravings can officially mature into a legitimate dinner strategy.
If your idea of high-effort cooking involves opening a bag of tortilla chips and drowning everything in refried beans and melted cheddar, this dish is about to become your signature move.
Feel free to print this recipe as your official license to skip the actual taco assembly and just eat the whole situation straight out of the baking dish.
Ingredients
For the taco bake:
- 1 pound ground beef
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1 (1-ounce) envelope taco seasoning
- 1/2 cup water
- 1 cup tortilla chips, crushed
- 1 (16-ounce) can refried beans
- 1 cup cheddar cheese, shredded
Optional toppings:
- lettuce, to taste, chopped
- tomatoes, to taste, chopped
- olives, to taste, sliced
- sour cream, to taste
- picante sauce, to taste
Directions
- Preheat the oven to 375 degrees F.
- Grease an 8x8-inch baking dish.
- In a large skillet over medium heat, add the beef, the onion, and the green pepper and cook, while crumbling the meat, until the beef is no longer pink. Drain the excess grease.
- Stir the taco seasoning and the water into the beef mixture and cook, while stirring, until it has thickened, about 3 minutes.
- Pour the crushed chips into the bottom of the prepared baking dish.
- In a small bowl, add the refried beans and stir them so that they are equally covered in their juices.
- Spread the refried beans over the chip layer and top with the beef mixture and then the cheese.
- Bake the taco bake until it is heated through, about 15-20 minutes.
- Serve the taco bake with your preferred toppings.
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