Saturday, October 5, 2013

Eat: Taco Bake

Tacos are a serious go-to recipe in our household. One, they're cheap. Two, they're delicious (and remind me of cooking with friends in college). Three, they're so easy! You can make the meat ahead of time and whip it out of the freezer like 30 minutes before you want to eat. I wanted to share this recipe on the weekend because that's when we normally spend an hour or two cooking just to have meals prepped for weeknights. This is a delicious recipe that allows you to do all the time-consuming parts ahead of time, so that you don't have to worry about it on a Tuesday night at 6:15. I love meals like that. Plus, we really just love Mexican food. And it's a great excuse to drink margaritas :)


My mother-in-law shared this Taco Bake recipe with us and I think my husband loves it even more than tacos. I would probably prefer plain ol' tacos more often than this taco bake because I think the "bread" part of it can be very heavy + filling. But I think that's probably part of why P loves it so much and it's nice to sometimes try a different spin on a tried-n-true recipe. 

Here's the low-down...

Ingredients:
1 lb. hamburger
1/2 cup chopped onions (optional)
Taco seasoning mix + 3/4 cup water
Shredded cheese
Shredded lettuce
Tomato + black olive (any other taco topping you prefer)
1 3/4 - 2 cups flour
1 pkg. quick-rise yeast
1 Tbsp. sugar
2 tsp. finely chopped onion
3/4 tsp. salt
2/3 cup warm water
2 Tbsp. oil
1/2 cup crushed cornchips (or Doritos)

Preheat over to 375. Brown hamburger with 1/2 cup of chopped onions. Add 1 packet of taco seasoning mix and 3/4 cup water. Let meat simmer for 25 minutes.

In medium bowl, combine flour, yeast, sugar, onion, and salt; mix well. Add very warm water and oil to flour mixture. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread into well-greased 10-inch pie pan, forming a rim around edge. Cover and let rise for 10 minutes. Spread meat mixture over crust; bake at 375 for 30 minutes.

Sprinkle toppings on and serve. {We sprinkle toppings on individual slices, rather than the whole bake, so that we can save leftovers better.}


5 comments:

  1. Oh, cool! This looks like a great, different way to enjoy tacos. I could probably eat the entire thing with sour cream on top... yum!

    Best,
    Danielle
    http://awriterinlove.blogspot.com

    ReplyDelete
  2. yum!!! that looks so good! love easy (and cheap) recipes!

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  3. This is my kind of recipe!! Quick and yummy!

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  4. Wow..that looks delicious.
    I'm always in the mood for Mexican food.

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  5. I've had this before. Mexican food is always my best friend, my best friend that makes me fat, but hey.. you take some you lose someone.

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