Description
A simple, crowd-pleasing bake that layers seasoned ground beef, melted cheese and soft flour tortillas for a handheld twist on taco night. Quick to assemble and easy to customize with your favorite toppings.
Ingredients
1 pound ground beef
1 packet taco seasoning
Water as called for on the back of the seasoning packet (usually ¾ cup)
½ cup salsa con queso
3 (8-inch) flour tortillas
2 cups shredded Mexican cheese blend, divided use
Instructions
In a skillet over medium heat cook and crumble the ground beef until no pink remains. Drain any excess grease, then stir in the taco seasoning and water according to the packet directions. Once the mixture is thickened and seasoned through, remove from heat and stir in the salsa con queso until evenly combined.
Preheat the oven to 350°F and lightly coat an 8-inch round baking pan with nonstick spray. Lay one tortilla flat across the bottom of the pan, then spoon one third of the taco meat over it, spreading it into an even layer. Sprinkle one third of the shredded cheese on top.
Repeat the layers twice more, finishing with a final tortilla and the remaining cheese on top. Place the pan in the oven and bake until the cheese is fully melted and the edges of the tortillas begin to turn golden, about fifteen to twenty minutes.
Let the bake rest for a few minutes before slicing into wedges. Serve warm with desired toppings such as lettuce, diced tomatoes, sliced olives, sour cream or hot sauce.
Notes
For added texture, include a layer of refried beans or black beans between the meat and cheese layers.
To make ahead, assemble through the cheese step, cover tightly and refrigerate for up to eight hours. Bake directly from cold, adding a few minutes to the baking time.
Leftovers store well in an airtight container for up to three days and can be reheated in a toaster oven or microwave until warmed through.