Taco Casserole….

Although I am sure most of you were probably not expecting to find a Taco Pie on my site, I do cook… I just do not find dinners as appealing to photograph and write about. However, once in a while I feel compelled to elaborate on my dinner adventures. This recipe being one of those adventures. I originally saw this recipe on the allrecipes.com home page and thought it sounded interesting. Taco Pie? Something about the title of this recipe did not sit well with me, so I decided to rename it something splendid, something über original…that name being…Taco Casserole! This is a quick easy meal for busy moms and dads looking to put a hearty and hot meal on the table within a half hour! I served this along side tortilla scoops filled with a corn and black bean salad and topped everything off with a dollop of sour cream. This recipe was quick, easy and super flavorful! Enjoy!

Disclaimer…This recipe is not low fat, in fact it’s high fat…I mean high high fat! I am sure you can lighten this up easily with reduced fat products…I however, chose to rock out the full fat version!
TACO CASSEROLE adapted from allrecipes.com
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
½ a medium onion; diced
1 small can of jalapeños (use fresh if you have them)
½ can refried beans
1 (1 ounce) package taco seasoning mix (I made my own; see recipe below)
1 cup sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef and onions in a large skillet over medium high heat. Add the taco seasoning and jalapeños; stir together well. Mix together 1/4 cup sour cream with the refried beans. 4. When dough is done, remove from oven and place refried bean and sour cream mixture on top then layer with meat mixture, sour cream and cheese, and then top off with the crushed nacho chips. (I left the chips off the top)
5. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

TACO SEASONING from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. (Two heaping TBS of this mix is about the equivalent of one packet)

10 Responses to “Taco Casserole….”

  1. Elyse — March 3, 2009 at 12:54 am

    I’m not sure Taco Casserole deserves to be made low fat. There’s something so scrumptious about all those full fat flavors coming together in one casserole. Mmmm, this dish sounds delicious, uber-delicious, I-want-it-right-now delicious!


  2. oneordinaryday — March 3, 2009 at 7:09 am

    My mouth’s watering just looking at your picture. This sounds like a keeper!


  3. Ingrid — March 3, 2009 at 9:37 am

    I’ve made taco pie before and mine did not look as pretty as yours when I served it to my children.
    Great photos. And you’re right this is easy, fast, and super tasty. Best part it can be adapted to suit everyone’s tastes!


  4. beautifuliving — March 3, 2009 at 10:41 am

    This is one of those dishes my waistline dose not need… but it looks so yum. I think at some point I’ll have to try it.

    Thanks for sharing.


  5. Jennifer — March 3, 2009 at 11:39 am

    Wow, this sounds really great! I love casseroles, especially Mexican-inspired ones.


  6. The Educated Plate — March 3, 2009 at 2:26 pm

    Sounds delicious, but I’m still wondering what you made for dessert? Whatever it was I’m sure it was yummy!


  7. Leslie — March 11, 2009 at 5:47 pm

    Oh my word! This looks sooo delish..the more fat the better sometimes!


  8. The PeachPost — April 19, 2009 at 8:37 pm

    Great recipe!!! The only change that I made is that I used Crumbles by Morningstar -definitely a low fat option.


  9. Allison — May 4, 2009 at 11:36 pm

    Made this tonight, it was really good. A bit spicey for the kids, but next time I'll leave out the jalapeños & that should help. Thanks for posting this! Very yummy!


  10. Shannon — December 30, 2010 at 9:38 pm

    Sounded good, and tasted even better! I substituted ground turkey and fat-free sour cream, and my husband and I couldn’t taste the difference! (Not sure how much healthier we made it, but we can lie to ourselves, right?) Love your blog, and this recipe has earned its place in my recipe box!


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