Try this Beef Taco Bake recipe, or contribute your own.
Suggest a better description1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat oil in 12" skillet over medium heat until shimmering. Add beef, onion, and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, and oregano and cook until fragrant, about 1 minute.
2. Stir in half of tomatoes, reserved tomato juice, vinegar, and brown sugar and simmer until mixture is very thick, about 5 minutes; season with salt and pepper to taste.
3. Meanwhile, mix refried beans, and remaining tomatoes together in bowl. Spread mixture evenly into 13x9" baking dish. Sprinkle 1 cup cheese over top.
4. Spread beef mixture in baking dish and sprinkle with 1/2 cup cheese. Scatter taco shell pieces over top, then sprinkle remaining 1/2 cup cheese. Bake until filling is bubbling and top is spotty brown, about 10 minutes. Let cool slightly, sprinkle with scallions and serve.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 368 | ||
Calories from Fat: 215 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 97.3mg | 30 % | |
Sodium 414mg | 14 % | |
Potassium 651.7mg | 17 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 7g | ||
Protein 29.3g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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