Night Before Taco Bake

By Mrs_imUnLawson

Ingredients

• 1 * 1 lb lean (at least 80%) ground beef
• 2 * 2 cups frozen bell pepper and onion stir-fry (from 16-oz bag)
• 1 * 1 can (11 oz) Green Giant® super sweet yellow and white corn
• 1 * 1 can (4.5 oz) Old El Paso® chopped green chiles
• 1 * 1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
• 1 * 1 cup Old El Paso® taco sauce
• 3 * 3 cups coarsely broken white corn chips (about 5 oz)
• 2 * 2 cups shredded Mexican cheese blend (8 oz)

Preparation

Step 1

1. Spray 12x8-inch (2-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in bell pepper and onion stir-fry, corn, chiles and taco seasoning mix. Cook 5 minutes, stirring frequently, until bell peppers and onions are tender. Stir in taco sauce. Remove from heat.
3. Spoon half of beef mixture evenly in bottom of baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over chips. Spoon remaining half of beef mixture evenly over cheese. Sprinkle with 1 cup cheese. Top evenly with remaining 1 cup chips. Cover baking dish tightly with foil, sprayed side down. Refrigerate at least 4 hours or overnight.
4. When ready to bake, heat oven to 375°F. Bake casserole covered 20 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until casserole is thoroughly heated and cheese is melted. Cut into squares.

High Altitude (3500-6500 ft): Bake covered 35 minutes. Uncover; add cheese. Bake 5 to 10 minutes longer.
High Altitude (3500-6500 ft):

Bake covered 35 minutes. Uncover; add cheese. Bake 5 to 10 minutes longer.