Taco Bake
No question, this is one of the most simple, family-friendly recipes out there! Since I was a little kid, I’d happily help my mom layer the tortillas and toppings. In the end, you have golden-brown tortillas wedged all around multiple, flavorful foods. Feel free to swap out the ingredients listed for your favorite brands. Refrigerated leftovers, if any, even withhold the cheesy, delicious taste after being microwaved. Might as well double this recipe for the sake of a convenient meal that tastes fresh out of the oven with each bite!
Ingredients:
avocado oil
6 tortillas
1 pound grass-fed beef
1 tsp of each: cumin and oregano
1/4-1/2 cup red onions, diced or sliced
1/3-1/2 cup enchilada sauce or salsa
1/4 cup (plant-based) queso
2 tbsp vegan sour cream
optional: cheese, tomatoes, scallions, and anything else you’d like!
Directions;
Preheat the oven to 375°F and grease a pie pan with avocado oil spray, or your preferred cooking oil.
Sauté the the beef and use a spatula to chop it into crumbles. Once cooked, add all of the seasonings, and allow to cook for one more minute.
Place one tortilla at the bottom of the pan, then spread the about 1 tbsp enchilada sauce or salsa and 1 tbsp of queso on top.
Add about one-fifth of the sautéed beef, a little sour cream, then about 1 tbsp of onions. Make sure everything is spread all across the tortilla.
Place another tortilla on top of everything and repeat steps 3 + 4 until everything is used.
Cook on the middle rack of the oven for 30 minutes.
Slice, serve and enjoy! Store leftovers, if any, in an airtight container in the fridge for up to one week.
Notes:
For an extra crisp and golden-brown top, broil for an additional 2 minutes. Watch carefully, it may burn!
Add any extra seasonings to the beef that you would like.
Feel free to switch up what you put on each layer, get creative!
