Easy Bake Mexican Taco Taco Casserole

Meatless Monday Everyday

Have No Idea What To Make For Dinner? Try this Mexican Taco Casserole with items you already have in the fridge. Vegetarian Recipe too!

When you’ve been working all damn day and finally get home and all you wanna do is relax. What’s that? You realize you have no plans for dinner?  What do you do? I threw together Mexican Taco Casserole with items I already had in the fridge and cabinet.  

We make tacos like every week so it was easy for us but you can definitely tweak this dinner recipe to work with what is in your pantry!  Serve with salsa, tortillas or corn chips. A little guac and sour cream too. Makes a perfect, quick, last minute meal. Enjoy!

Have No Idea What To Make For Dinner? Try this Mexican Taco Casserole with items you already have in the fridge. Vegetarian Recipe too!

Last Minute Taco Bake

Quick and easy Mexican themed dinner for those nights that get away from you.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Author: Diana Jeanne

Ingredients

  • 1/2 onion
  • 1/2 - 1 bag of Frozen Corn
  • 1 Can of Black Beans
  • 6 oz can of Tomato Paste I suggest only using half a can
  • 1 pack of Taco Seasoning or make your own
  • 1/2 Cup Beer or Water
  • Lime Juice
  • 1/2 - 1 Cup Colby-Jack Cheese Shredded
  • 1/2 - 1 Cup Cheddar Cheese Shredded
  • Cilantro Chopped
  • Roma or Cherry Tomatoes
  • 1 Avocado
  • Salsa & Sour Cream Optional
  • Chips or Tortillas Optional

Instructions

  • 1. Preheat the oven to 350. Grease an 8 x 8" baking dish, or something similar. Grease a skillet and heat over medium heat.
  • 2. Chop onions and add to skillet. Cook for one minute. Add corn. Cook for approximately five minutes. Add tomato paste and taco seasoning. Mix together.
  • 3. Add beer or water and a dash of lime juice. Cook off liquid. Add 1/2 the cheese and cilantro. Transfer to baking dish.
  • 4. Top with remaining cheese and bake for 10-15 minutes.
  • 5. Chop tomato and avocado. When dish is done cooking, take out of oven and top with tomato and avocado. Serve with salsa, sour cream, chips or tortillas.

 Need some more meal ideas? Come check out our Pinterest!

About Diana 75 Articles
Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

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