Tortilla Beef Bake Recipe
Tortilla Beef Bake Recipe photo by Taste of Home

Tortilla Beef Bake Recipe

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"My family loves Mexican food, so I came up with this simple satisfying casserole that gets its spark from salsa," comments Kim Osburn of Ligonier, Indiana. "We like it so much that there are rarely leftovers."
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2-1/2 cups crushed tortilla chips, divided
  • 1 jar (16 ounces) salsa
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 464 calories, 26 g fat (12 g saturated fat), 90 mg cholesterol, 1,083 mg sodium, 23 g carbohydrate, 4 g fiber, 29 g protein.

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish. Top with beef mixture, salsa and cheese.
  2. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted. Yield: 6 servings.
Originally published as Tortilla Beef Bake in Quick Cooking May/June 2000, p8

Nutritional Facts

1 serving (1 each) equals 464 calories, 26 g fat (12 g saturated fat), 90 mg cholesterol, 1,083 mg sodium, 23 g carbohydrate, 4 g fiber, 29 g protein.

Reviews for Tortilla Beef Bake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 15, 2013

"Similar to the other reviews, we added refried black beans and frozen corn to the meat mixture (less than 1 lb of meat, which we also seasoned with chipotle seasoning). Also, instead of salsa, we used green chile enchilada sauce. This would make a great dip to serve at parties, too!"

MY REVIEW
Reviewed Jun. 30, 2012

"Another family favorite since it appeared in your magazine several years ago. I have a friend who is gluten intolerant, so I replaced the cream of chicken soup with refried beans. She loved it."

MY REVIEW
Reviewed Feb. 21, 2012

"Made this for supper and added a can of rinsed/drained whole kernel sweet corn. Next time, will also add a can of rinsed/drained black beans and reduce the meat to 1 pound. Has a very nice flavor & is hard to stop eating!"

MY REVIEW
Reviewed Jun. 26, 2009

"Very easy and pretty good-I would add sour cream to the top also."

MY REVIEW
Reviewed Dec. 20, 2008

"I USUALLY ADD A LAYER OF HOMEMADE REFRIED BEANS IN THIS CASSEROLE AND TOP IT OFF WITH A LAYER  OF SOUR CREAM.  EASY AND DELICIOUS FOR UNEXPECTED COMPANY.....WITH NO LEFT OVERS. SIGNED,  JANCI HARRIS---MURRIETA,

"

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