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Night Before Taco Bake

0 min
0 min
This is like a taco salad. It's made the night before to let the flavors blend. It's loaded with ground beef, corn, green chilies, salsa and chips. Serves 8.


1 pound lean ground beef
2 cups frozen bell pepper and onion stir fry
1 (11 ounce) can Mexican corn
1 (4.5 ounce) can chopped green chilies
1 (1.25 ounce) package 40% less sodium taco seasoning mix
1 (8 ounce) jar taco sauce
3 cups coarsely broken white corn chips
2 cups shredded Mexican cheese blend


Spray 12 x 8 (2 quart) glass baking dish with non stick cooking spray. Cook ground beef in nonstick skillet over medium high heat until beef is throughly cooked, stirring frequently. Stir in taco sauce. Add bell pepper and onion stir fry, corn green chilies, and taco seasoning mix; mix well. Cook 5 minutes or until bell peppers and onions are tender, stirring frequently. Remove from heat. Spoon half of beef mixture evenly in bottom of sprayed cooking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over chips. Spoon remaining half of the beef mixture over the cheese. Sprinkle with 1 cup of cheese. Top with remaining 1 cup chips. Spray sheet of foil with cooking spray; place, sprayed side down, over baking dish. Refrigerate at least 4 hours or overnight. When ready to bake, heat oven to 375 degrees. Bake casserole, covered 20 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake, uncovered, an additional 5 to 10 minutes or until casserole is thorughly heated and cheese is melted. Top each serving with lettuce, chopped tomatoes and a dallop of reduced fat sour cream, if desired.