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Tasty Taco Bake Recipe

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If you can open a can, you can make this flavorful, layered entree from June Karres in Grawn, Michigan. Then celebrate Mother’s Day in Southwestern style! Hearty and handy, this dish is one simple but surefire family pleaser.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1-1/2 cups crushed nacho tortilla chips, divided
1 can (15 ounces) chili with beans
1 can (4 ounces) chopped green chilies
1 can (3.8 ounces) sliced ripe olives, drained, divided
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 green onions, thinly sliced
1 cup shredded lettuce

Directions

Spread 1 cup tortilla chips into an ungreased 8-in. square baking dish. In a small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, and remaining chips and olives.
Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Top with lettuce. Yield: 4 servings.

Tasty Taco Bake published in Simple & Delicious May/June 2007, p12

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Reviews for Tasty Taco Bake (2)

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Reviewed on Jul. 07, 2009 by HBcook

This is so good! and so easy for a weeknight dinner. I used 97% FF vegetarian chili, light sour cream, and added a shredded chicken breast. I assume Doritos are the nacho tortilla chips?

Reviewed on May. 04, 2009 by heathroofing@hotmail.com

Coincidentally I was making this today! This is a fabulous, tasty, and easy recipe and has quickly becoma a family favorite. I would recommend it to any one who likes delicious southwestern flavor dishes. It is a winner!

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Tasty Taco Bake Recipe

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Ingredients