Beef taco bake from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker (Cook's Country) (page 228) by Editors of Cook's Country Magazine

  • scallions
  • ground beef
  • chile powder
  • cilantro
  • garlic
  • onions
  • canned refried beans
  • taco shells
  • canned tomatoes with green chiles
  • Cojack cheese
  • fresh oregano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on February 10, 2022

    My children love this recipe and we will surely make it again. It’s funny that it’s described as taking “less time than prepping tacos.” Probably not. But it’s less clean up and easier to eat than crumbly tacos. It’s also a good way to use up stale taco shells. I served it in shredded lettuce and tortilla chips, with sour cream and salsa. The step of microwaving the meat is different but I liked it - less stove splattering, and a tender bite due to less browning.

  • breakthroughc on May 04, 2021

    I forgot to add that I could not see the reason to cook the hamburger in the microwave. I put it in a frying pan with the onion and cooked it, added the spice and tomatoes. It is done in the frying pan by the time you have the rest of the ingredients ready so why microwave it?

  • breakthroughc on May 03, 2021

    This was a good weeknight comfort food dish. There is plenty of flavor. I liked it and hubby loved it and voted it a keeper. I use some open tortilla chips instead of the taco shells.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.