Taco Bake
Taco Bake is a hearty and flavorful dish that combines the savory goodness of ground beef, zesty taco seasoning, and creamy cheese, all baked to perfection. This comforting meal is perfect for family gatherings or a busy weeknight dinner, appealing to both adults and kids alike.
Ingredients
Instructions
- In a skillet, brown ground beef and onion over medium heat; drain.
- Add water, taco seasoning, and tomato sauce; mix.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Stir in cooked macaroni, chopped green chilies, and 1 1/2 cups cheese.
- Pour into a greased 1 1/2-quart baking dish.
- Sprinkle with the remaining cheese.
- Bake at 350° for 30 minutes or until heated through.
Tips & Substitutions
For a lighter version, you can substitute ground turkey for ground beef. If you prefer more spice, add jalapeños or use a spicy taco seasoning. Consider using whole wheat macaroni for added fiber. To enhance the flavor, mix in some black beans or corn. This dish is reminiscent of a Taco Seasoning Casserole, and can be customized with your favorite toppings.
Serving Suggestions
Serve the Taco Bake hot, garnished with fresh cilantro, diced tomatoes, or avocado slices. Pair it with a simple side salad or tortilla chips for added crunch. This dish is perfect for a casual family dinner and is sure to please kids and adults alike. It also pairs beautifully with Luminary Soup for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 2-3 minutes, stirring halfway, or bake in a preheated oven at 350°F until heated through. Avoid overheating to maintain the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Bake contains roughly 434 calories, with 21g protein, 26g carbohydrates, and 26g fat. It is an excellent source of protein (41% of the Daily Value) and iron (22% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1942mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Taco Bake up to the baking step and refrigerate it for up to 24 hours. When ready to bake, take it out of the fridge and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of macaroni?
If you don't have shell macaroni on hand, consider using other pasta shapes like rotini or penne. You can also substitute with rice or quinoa for a gluten-free option, adjusting the cooking times accordingly.
Can I freeze Taco Bake?
Absolutely! After baking, let the Taco Bake cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and bake it at 350°F until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).