Picadillo Taco Casserole

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Prep Time
10
 minutes
Cook Time
30
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

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INGREDIENTS


  • 12

    Mission Yellow Corn Tortillas
  • 1

    lb Ground beef
  • 8

    oz Fresh chorizo
  • 1

    Medium onion, chopped
  • 2

    Garlic cloves, minced
  • 1

    cup Canned diced tomatoes
  • 1

    Tbsp Chili powder
  • 1

    tsp Salt
  • 2

    cans (30oz) Pinto beans, drained
  • 2

    cups Shredded cheddar cheese (8oz)

INSTRUCTIONS


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  • Step 1

    Preheat oven to 400℉. Lightly oil a 13 x 9” baking dish.

  • Step 2

    In a large skillet over medium heat, cook beef and chorizo, breaking up meat with a spoon, until starting to brown. Remove meat from skillet with a slotted spoon and drain on paper towels. Leave 2 tbsp. of fat in the pan. Add onion and garlic, and sauté until starting to soften, about 5 minutes. Stir in tomatoes, chili powder, salt, and cooked meat. Bring to a boil, then reduce heat slightly to simmer until mixture is thick, about 10 minutes.

  • Step 3

    Spoon ⅓ of meat mixture into bottom of the prepared baking dish. Top with 4 tortillas, ⅓ of beans, and ⅓ of cheese. Top with another layer of 4 tortillas, ½ of remaining meat mixture, ½ of remaining beans, and ½ of remaining cheese. Top with another 4 tortillas, remaining meat, remaining beans, and remaining cheese.

  • Step 4

    Bake until cheese is melted and dish is heated through, about 20 minutes.

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