It’s been a bit of a lousy week at our house. On Monday, my oldest son’s car was hit in the UVU campus parking lot and of course, no note was left. That is now that third time that has happened to us. . .no notes left the other two times either. We’re not talking little just little dings or scratches either. It’s really sad that we live in world where people are so dishonest and have little or no integrity.
Also on Monday we found out that Jenny, Parker’s favorite playground aide from elementary school, has cancer and was given only a couple weeks to live. When I broke the news to Parker he cried and asked me why bad things happen to good people. Hearing about Jenny made the whole car thing seem so insignificant. Yesterday I received a text that Jenny had passed away. My heart is so sad. Jenny was the kindest, most caring, fun-loving person. She and Parker had a great relationship. She often told me he was one of her favorites and that she loved to tease him and he loved to tease her. She will be missed by so many people. The last time I saw her was in June of last year when school got out, she was fine. . . happy and smiling. Life is so short and you never know what it’s going to throw at you.
Food is definitely something that warms my heart and puts a smile on my face so let’s talk food now.
This Beef Taco Bake was a huge hit at our house the other night. Honestly my boys were snarfing it down like there was no tomorrow.
Ground beef tacos have always been a favorite at our house. They are family-friendly, simple to make and definitely fall into the comfort food category. So when I came across this recipe for a Beef Taco Bake, I had to give it a try. It’s ground beef tacos, casserole style. Now I know there are casserole haters out there, I happen to know a few myself, but this might just win them over. It’s a layer of flavorful refried beans, cheese, perfectly seasoned ground beef, more cheese, taco shell pieces and finally more cheese. It’s simple to make and is on the table in under 40 minutes.
Enjoy this holiday weekend.Print
- 1 16- oz can refried beans
- 2 (10-oz) cans Ro-Tel tomatoes, drain but reserve 1/2 cup of the juice
- 1/4 cup minced fresh cilantro leaves
- 1 tablespoon hot sauce
- 2 cups grated Colby Jack cheese
- 1 tablespoon vegetable oil
- 1 small onion
- Salt and ground black pepper
- 4 garlic cloves (, minced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 1/2 lbs 90% lean ground beef
- 2 teaspoons cider vinegar
- 1 teaspoon brown sugar
- 12 taco shells
- Extra cilantro for garnishing or chopped green onion
- Pre-heat oven to 475 degrees. Lightly spray a 9×13 baking dish.
- Mix the refried beans, half the drained tomatoes, cilantro, and hot sauce together. Spread into prepared dish and sprinkle with 1 cup of the grated cheese.
- Heat the oil in a 12″ skillet over medium heat. Add the onion and 1/2 teaspoon table salt and cook until softened, about 5 to 7 minutes. Stir in the garlic, chili powder, cumin, coriander, and oregano. Saute for about 1 minute.
- Add the ground beef and cook for 6 to 8 minutes or until it’s no longer pink, Add the remaining tomatoes, the 1/2 cup reserved tomato juice, cider vinegar, and brown sugar.
- Bring to a simmer and continue cooking for 10 minutes until the mixture is nearly dry. Season with salt and pepper to taste. according to your taste.
- While the meat cooks, shred cheese and break the taco shells into 1″ pieces.
- Spread the beef mixture in the baking dish over the refried beans and cheese. Sprinkle with 1/2 cup more cheese. Scatter the taco shell pieces over the top, then sprinkle with the final 1/2 cup shredded cheese.
- Bake until filling is bubbling and the top is spotty brown about or 15 minutes. Allow to cool for 5 to 10 minutes, then sprinkle fresh chopped cilantro or chopped green onion, if desired.
Recipe Source: The Best One-Dish Suppers