Find out how to make this flavorful Layered Steak Taco Bake! Layer up steak, black beans, cheese and salsa in this baked taco steak casserole.
What You Need
Original recipe yields 8 servings
3/4 lb. beef skirt steak, cut into small pieces
1 onion, chopped
1 Tbsp. chili powder
1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa
1 can (15.5 oz.) black beans, rinsed
1/2 cup chopped fresh cilantro
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
12 corn tortilla s (6 inch)
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
Add To Shopping List
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
Heat oven to 375ºF.
Brown meat with onions and chili powder in large skillet on medium heat. Remove from heat; stir in salsa, beans, cilantro and 3/4 cup sour cream.
Spray 2-qt. round casserole with cooking spray. Place 3 tortillas in prepared dish, overlapping as necessary to completely cover bottom of dish; top with layers of 1-1/2 cups meat mixture and 1/2 cup cheese. Repeat layers twice; top with remaining tortillas. Cover.
Bake 45 min. or until heated through, uncovering and topping with remaining cheese after 30 min. Remove from oven. Let stand 5 min. before cutting into wedges. Serve topped with remaining sour cream.
Serve with a side of spicy black beans.
Garnish with chopped fresh cilantro or green onions before serving.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.