Monday, February 21, 2011

Taco Bake


Yesterday we were invited to some of our friends for lunch and had this yummy casserole. It's simple and satisfying. The boys loved it so I made it for their supper tonight, they were happy!☺ I added some ingredients to enhance the flavor and was pleased at what they added. The Taco Salad dressing adds the perfect finish. The dressing recipe can be found in a previous post.

For the Mashed Potatoes:
8 cups potatoes, cut into chunks
3 ounces cream cheese, room temperature
½ cups sour cream
4 Tablespoons butter, room temperature
½ cup warm milk, approximate
2½ teaspoons salt

Boil the potaoes till they're soft. Drain. Put into a mixer bowl.


Beat on high till smooth, scraping down sides a few times to avoid lumps.

Add the cream cheese, butter, sour cream and salt.


Mix. Then add the milk till it is the consistency that you want.

Pour into a casserole dish that is sprayed with non stick spray. Spread evenly.

6 ounces cheddar cheese, grated

Sprinkle over mashed potatoes.


1½ lbs. ground beef, cooked and drained
3 Tablespoons Taco Seasoning mix (previous post)
8 ounces water

Sprinkle seasoning mix over cooked beef.


Add the water and stir to mix. Simmer over medium-low heat, uncovered till the liquid is evaporated, stirring occasionally to prevent sticking.

Spread over potatoes and cheese.


This can be covered and baked right away or prepared ahead of time and baked later.

Cover and bake @ 350° for an hour or until heated through. If it has been refrigerated it will take longer. This can also be layered and heated in the crock pot.

When you are ready to serve it, crush some Taco chips (yes, the ones with all the msg! the kids like it that way!), spread on top of the beef.


Serve with the Taco Salad dressing. Yumm!

Linking to:
This Weeks Cravings

Be Blessed!

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