Crunchy Taco Bake
Submitted by carfan 91
Layers of seasoned ground beef, canned chili, and melted cheddar stacked between crunchy corn chips. This microwave taco bake is on the table in 40 minutes flat.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minWhen Tuesday night hits and nobody wants to stand over the stove, this taco bake has your back.
Seasoned ground beef and canned chili get layered between crushed corn chips, then blanketed with melted cheddar, all in the microwave. No preheating, no waiting, no stress.
Top it off with shredded lettuce and your favorite salsa for a full taco experience without the mess of individual shells crumbling everywhere.
Chef Tips
- Drain the ground beef well after cooking so the corn chips stay crunchy underneath
- Use a spicier canned chili if you want more heat, or toss in diced jalapeños
- Swap corn chips for crushed tortilla chips depending on what’s in the pantry
- Let it sit for 2 minutes after microwaving so the cheese sets up slightly before serving
Ingredients
Directions
Crumble ground beef in a 2 quart casserole.
Add onions; microwave on high for 4 to 6 minutes.
Stir to break up meat. Drain. Stir in chili with BEANS, tomato sauce, tomato paste, chili powder and salt.
Microwave on high for 6 to 8 minutes.
Sprinkle 1 cup of corn chips in 8×8 inch baking dish .
Spoon meat mixture over chips.
Top with remaining corn chips.
Sprinkle with cheese.
Microwave on high for 1 to 2 minutes. Serve with lettuce and salsa.
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