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Taco Bake I

Taco Bake I

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This is a wonderful Tex-Mex dish to serve to guests or your family. Serve with tortilla chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet


  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
  3. Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
  4. Bake about 20 to 25 minutes in the preheated oven.
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Gone in minutes! Family loved this. I didn't put tortillas on bottom in fear of becoming soggy.Added jalapenos on just 1/2 the side over salsa for my son who loves heat. Served with bowls of shredded lettuce, chopped tomatos, sour cream, guacamole, and the SCOOP tortilla chips! No silverware even needed for this quick and easy dish. You can also spoon some on a flour tortilla and roll it up like a burrito. Thanks for the great recipe!


While the meat cooked, I made a package of yellow rice and used that as a layer for a little more "substance". Being 8 months pregnant and craving something mexican, this hit the spot!


Tasty and simple to make. I put chopped fresh tomatoes and sour cream on top and served with torilla chips. Also served a salad and had a complete meal. The next day, we cut small pieces, approx. 1" x 3", heated them in the microwave, then placed them on large tortilla wraps, sprinkled a little cheddar cheese, tomatoes and sour cream, rolled them up and had instant burritos. They were even better this way!