Mexican Taco Bake

This Mexican Taco Bake is made with ground beef, diced tomatoes, black beans, corn, onions, bell peppers, seasonings, and lots of cheese.

This is a Tex-Mex dish that really is comfort food to me. I absolutely love the end product, especially when you serve yourself and the melted cheese pulls. You can modify this any way you prefer and serve with tortillas or tortilla chips. This is absolutely kid friendly and can feed a family of 6 people.

How to make Mexican Taco Bake

In a large cast-iron skillet over medium high heat, add the oil and wait for it to shimmer. Add the onions, bell peppers, and cook until soft, about 5 minutes.

Stir in the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 10 minutes. Add the chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, ground cumin, salt and pepper, and stir to combine.

Pour in the diced tomatoes, corn, black beans and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until liquid has reduced.

Sprinkle the cheese over the meat mixture, cover, then turn the heat off and leave for a few minutes for the cheese to melt.

Serve with avocado, cilantro, and tortillas.

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Mexican Taco Bake

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• Author: Maxine Dubois
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Mexican Taco Bake is made with ground beef, diced tomatoes, black beans, corn, onions, bell peppers, seasonings, and lots of cheese.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 bell peppers, chopped
• 2 pounds ground beef
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt (or regular salt)
• 1 teaspoon black pepper
• 1 can diced tomatoes with green chilies
• 1 cup corn kernels (frozen or from a can), drained
• 1 (15 oz) can black beans, drained
• 1 to 2 cups shredded mozzarella or Mexican-blend cheese
• Garnish
• Avocado slices
• ¼ cup chopped cilantro
• Sliced jalapenos
• Chopped scallions
• Tortillas or tortilla chips

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Instructions

1. In a large cast-iron skillet over medium high heat, add the oil and wait for it to shimmer. Add the onions, bell peppers, and cook until soft, about 5 minutes.
2. Stir in the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 10 minutes. Add the chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, ground cumin, salt and pepper, and stir to combine.
3. Pour in the diced tomatoes, corn, black beans and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until liquid has reduced.
4. Sprinkle the cheese over the meat mixture, cover, then turn the heat off and leave for a few minutes for the cheese to melt.
5. Serve with avocado, cilantro, and tortillas.

Notes

• To melt cheese, you can just add on the skillet, cover, and remove from heat. If you prefer a crispier cheese, you can bake in the over at 400 F for 10 minutes. 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 336.7
• Sugar: 1.3 g
• Sodium: 1,473.7 mg
• Fat: 15.3 g
• Saturated Fat: 6.3 g
• Carbohydrates: 25.0 g
• Fiber: 10.3 g
• Protein: 33.0 g
• Cholesterol: 80.0 mg