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Created by:
Lynne Feifer
Taco Casserole
Course
Dinners
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
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6
servings
Taco Casserole
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Ingredients
1x
2x
3x
▢
9.4
ounces
Fritos
crushed (do not have to be fine crumbs)
▢
1
tablespoon
olive oil
▢
1
medium onion
chopped
▢
1
lb.
ground beef
I actually used 1.16 lbs.
▢
3
tablespoons
homemade taco seasoning
▢
½
cup
water
▢
2
cups
shredded Mexican cheese blend
▢
3
plum tomatoes
diced
▢
1
head
Romaine lettuce
Instructions
Preheat oven to 350 degrees F.
Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
In a large skillet, drizzle the olive oil and cook the onion over medium high heat until soft. Add the ground beef and cook until browned and cooked through.
Add the
homemade taco seasoning
and water, reduce heat and allow to simmer for 5 minutes.
Place the crushed Frito chips into the bottom of the baking dish, spreading evenly.
Evenly distribute the taco seasoned beef over the chips.
Sprinkle the cheese over the beef.
Bake for 10 minutes.
After removing from oven, scatter the tomatoes and lettuce over the cheese layer, alternating between each.
Nutrition
Serving:
1
serving
|
Calories:
531
kcal
|
Carbohydrates:
34
g
|
Protein:
29
g
|
Fat:
32
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
680
mg
|
Potassium:
699
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
9682
IU
|
Vitamin C:
10
mg
|
Calcium:
542
mg
|
Iron:
4
mg
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