Taco Casserole - Kraft Recipes Top
Comida Kraft
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Taco Casserole

Prep Time
25
min.
Total Time
55
min.
Servings

12 servings

This easy recipe only takes 15 minutes to prep! You can also make this Taco Casserole spicy with shredded hot pepper cheese.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook and stir meat, onions, garlic and taco seasoning in large skillet sprayed with cooking spray on medium heat until meat is done, stirring frequently. Remove from heat.
  • Drain beans, reserving 1/4 cup liquid; set beans aside. Add reserved bean liquid to meat mixture along with the tomato sauce and chilies; mix well.
  • Spread half the meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the beans and potatoes. Repeat layers.
  • Bake 30 min. or until hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve topped with guacamole, BREAKSTONE'S or KNUDSEN Sour Cream, and/or additional sliced green onions.

Make Ahead

This delicious casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time as necessary until casserole is hot and bubbly. Sprinkle with cheese; bake 5 min. or until melted.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 200
Total fat 6g
Saturated fat 3g
Cholesterol 35mg
Sodium 430mg
Carbohydrate 22g
Dietary fiber 4g
Sugars 3g
Protein 14g
% Daily Value
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 10 %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 3 out of 5 by from Missing something It was easy to make but it was missing something texturally. It seems like they tell you to layer it backwards. I would have layered beans and potatoes, then meat, potatoes and beans and ended with meat. Next time I will add crushed corn chips on top after it is half cooked and add cheese at the end. Top it with salsa and sour cream. Not sure this recipe would feed 12 servings.
Date published: 2016-08-16
Rated 4 out of 5 by from Very good. I made some changes. I browned the meat with onion and garlic, drained then added taco seasoning and rest of ingredients except I did not have chiles so I added diced tomatoes with chiles instead.
Date published: 2016-08-17
Rated 4 out of 5 by from Really easy to make. This was pretty easy to make, but I did make some changes to it. First off, I browned the hamburger (90% lean), green onions, garlic (I used minced garlic in a jar), beans, tomato sauce, diced tomato/chilies combo (couldn't find just chilies. I didn't drain these), seasoning and added a can of drained corn as well. I also added some chili pepper & lime spice (from Trader Joe's) to give it a bit of a kick. I found this to be much easier than cooking everything separately. When layering, I did a layer of meat, a layer of hash browns, meat and finished with hash browns. I ended up having to cook this about 25 minutes longer (have an old stove) than the recipe stated because the hash browns were not getting brown. I also had to cook it 10 minutes when I added the cheese on top to get it to melt. I thought it turned out ok. My Mom and my Husband thought it was really good and they want me to make it again. Usually I just get an OK, so this was a surprise! The next time I make it, I'll try browning the hash browns before layering them into the casserole. They were under cooked and kind of soggy to me and I think browning them before hand might help with that. Also, I'd add a layer of cheese on the meat before adding the hash browns. Hoping that will help with the sogginess issue.
Date published: 2017-04-05
Rated 5 out of 5 by from OMG Made it tonight, Turned out so good. Made a couple of changes. The hashbrowns ended up mushy. I think they would be better if they were browned a bit before assembly. Just a thought
Date published: 2017-03-14
Rated 5 out of 5 by from Family Favorite! Perfect. Delicious. Easy to make. After the casserole is done. I added sliced black olives over the top and extra cheese. Bake 5 minutes more. Family favorite! I make this recipe often. Once a week to every other week.
Date published: 2016-08-13
Rated 1 out of 5 by from Not so good Made the recipe last night and it was very bland. The ingredients sounded good but when the recipe was made didn't blend well together.
Date published: 2016-08-17
Rated 5 out of 5 by from FAMILY LOVED IT I made some changes My husband doesn't like real spicy foods or kidney beans. I added a can of corn to replace the beans. No chilies or garlic. I used a can of tomato soup instead of sauce. I layered it w. meat, corn, potatoes & cheddar cheese. The second layer I added the cheese the last 5 minutes to melt. I think I would mix the potatoes in w. the meat mixture next time because the top layer of potatoes got a little dried out. I would make it again w. my modifications.
Date published: 2017-03-11
Rated 1 out of 5 by from Not so good! I wouldn't call this terrible, just not very good! Certainly won't make again! Live outside of US so not able to find shredded hash browns. Used diced hash browns, but don't think that made a major difference. Just not super appealing
Date published: 2016-08-15
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