Layered Taco Bake

By CruelK8E

Ingredients

• 1 lb ground beef
• * 1 onion, chopped
• * salt & pepper
• * 2 cups salsa
• * 1 can black beans
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 6 medium sized flour tortillas
• 1 cup sour cream
• 1 (4oz) can green chilies
• 2 1/2 cups shredded cheese
• fresh veggies to top: avocado, lettuce, tomatoes and green onions

Details

Servings 3
Adapted from simplebites.net

Preparation

Step 1

Brown beef and onions in a large frying pan set over medium heat, adding salt and pepper to taste.

Stir in salsa, beans and spices. Heat through.

Mix together sour cream and green chilies.

Coat 2- 8 inch cake pans with cooking spray. Place one tortilla in the bottom of each. Divide 1/3 of the beef mixture between the two pans and spread over tortilla. Top with 1/3 (divided) sour cream mixture and shredded cheese.

Repeat layers two more times.

Cover both with foil. Place one in the freezer and bake the other at 400ºF for 30 minutes. Remove foil and bake for an additional 10 min. Let cool 5 min. before serving.

For a larger family you can prepare this in a 9×13 pan, making only 2 layers. 3 tortillas for each layer and the rest divided in half. Bake for the same amount of time.

To bake from frozen: Preheat oven to 400ºF. Remove frozen Taco Bake from freezer and place straight into the oven. Bake covered for 1 hour. Remove foil and bake an additional 20-25 min. until heated through.