Comida Kraft
Recipe Box

Fiesta Taco Bake

Prep Time
15
min.
Total Time
45
min.
Servings

6 servings

It's always a fiesta when ground beef and salsa get together! And never more so than in this taco bake topped with crushed taco shells and shredded cheese.

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What You Need

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Make It

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  • Preheat oven to 350°F. Brown meat in large skillet; drain. Add water and VELVEETA; cook until VELVEETA is melted, stirring frequently. Remove from heat. Stir in salsa.
  • Spray 8-inch square baking dish with cooking spray. Place 1/3 of the crushed taco shells in prepared dish; top with 1/2 of the meat mixture. Repeat layers. Top with remaining crushed taco shells; sprinkle with shredded cheese.
  • Bake 25 minutes. Let stand 5 minutes before serving.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a side of rice and beans.

Special Extra

Add 1/4 tsp. chili powder, 1 can (11 oz.) corn, drained, or 1 cup sliced pitted black olives to the cooked meat mixture before layering in baking dish.

Special Extra

Add 1 can (16 oz.) TACO BELL® Refried Beans, spreading half of the beans over each meat layer.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 420
Total fat 25g
Saturated fat 11g
Cholesterol 90mg
Sodium 610mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I thought the recipe was dry and bland. I thought the recipe was dry and bland. Next time I might add the Taco Bell Taco Mix and some additional VELVEETA Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers. On the side I served it with chopped onions, tomatoes, and lettuce
Date published: 2003-10-07
Rated 2 out of 5 by from Easy to make, but did not love the outcome. Easy to make, but did not love the outcome. Would recommend draining or leaving out the tomatoes to get rid of some of the moisture. Would also add in some taco spices to add missing flavor.
Date published: 2007-09-19
Rated 5 out of 5 by from This recipe was very good! This recipe was very good! My husband requested more cheese and chips. Also the cheese should be put on closer to the end so that it does not burn. But this one is on myweekly dinner list.
Date published: 2003-10-11
Rated 4 out of 5 by from This recipe is super easy, and really good. This recipe is super easy, and really good. I even recommended it to my sister who's husband is a very picky eater. Definitely will make again, and continue to recommend it to others
Date published: 2006-09-23
Rated 5 out of 5 by from I have already made this recipe twice and loved it both times. I have already made this recipe twice and loved it both times. It is easy and tastes great! My only complaint is that there are not enough left overs the next day :)
Date published: 2005-05-30
Rated 4 out of 5 by from This was so easy to make! This was so easy to make! I added sour cream in the layers. I also added salsa & sour cream on the top when I served it. My husband & kids loved it!
Date published: 2005-02-03
Rated 4 out of 5 by from This recipe was very good. This recipe was very good. I added a package of taco seasoning to spice it up a little. My kids even ate it and they are very picky.
Date published: 2008-01-30
Rated 5 out of 5 by from I made this last night and my whole family loved it including my 3 year old & 5 year old. I made this last night and my whole family loved it including my 3 year old & 5 year old. I served it with a side of sweet corn!
Date published: 2009-09-10
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