Baked Crunchy Taco Casserole
Not sure why this is called a casserole since it's really just a bunch of tacos. Maybe because they touch in the pan? But regardless of the name the kids and adults love it equally.
Baking the hard shell tacos seems to really bring out the flavor in the shells. And who doesn't like melted cheese? We'll sometimes use enchilada sauce instead of salsa and tomatoes. It all just depends on what the mystery pantry has on it's shelves.
Servings: 8
Prep Time: 20 m
Cook Time: 20 m
Ingredients
- 1 pound ground beef or turkey
- 1 14.5 oz can petite diced tomatoes, drained
- 1 packet taco seasoning
- 1 cup cheese divided
- 1/4 cup salsa verde
- 15 crunchy taco shells
- Shredded lettuce tomatoes, cilantro, sour cream, guacamole, lime juice to top
Directions
- Preheat oven to 400 degrees.
- Brown and drain meat.
- Stir tomatoes, seasoning, ½ cup cheese, and salsa into meat.
- Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
- Sprinkle remaining ½ cup of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
- Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.