Taco Bake for Cinco de Mayo - USA Pan Kitchen
Cinco de Mayo is one week away so we're making a Taco Bake to prepare :)
THIS GIVEAWAY IS NOW CLOSED!
We're giving away several Seamless 9X13 Cake Pans!
HOW TO ENTER:
- Like this video.
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- Sign up for emails. (this is the only way we will be contacting the winner of this giveaway! If you receive anything other than an email from @usapan.com it is not us, it is a scam.)
- Comment what you'll be baking this Cinco de Mayo.
This giveaway ends Thursday (5/4) at midnight.
TACO BAKE RECIPE
Prep time- 15 min
Bake time- 23 minutes
Total time- 38 minutes
Servings- 8-12
INGREDIENTS:
1 pound ground beef
1 small diced onion
Taco seasoning of your choice
16 oz can refried beans
3/4 cup sour cream
2 cups shredded cheese
1 cup crunchy toppings (tortilla chips, Doritos, Fritos, etc)
1/4 cup diced olives (optional)
To garnish:
Your choice of lettuce, tomatoes, green onions, cilantro
DIRECTIONS:
Preheat oven to 350 degrees. Brown the beef with the diced onion and drain. Season w taco seasoning and set aside.
Spread the refried beans into the bottom of your USA pan seamless 9x13 pan. Then spread the sour cream over. Next, add the cheese followed by the ground beef mixture. Bake for 15 minutes. Sprinkle the black olives (if using) and crunchy chips on top and return to oven for 8 more minutes. Last, too casserole with any of the optional garnishes (tomato, lettuce, green onion, cilantro). ENJOY!
Top 5 Cinco De Mayo Recipes
These easy Mexican food recipes are perfect for any Cinco De Mayo meal or for a Mexican themed dinner. These recipes are simple and so delicious. Check out the video for instructions on how to make Beef Flautas, Homemade Salsa, Red Cheese Enchiladas, Chicken Tacos, Mexican Rice.
Check out the full recipes and tips and tricks here:
Paula's Kitchen S3 Ep1: Mexican Casserole for Cinco de Mayo
Welcome to the kickoff of Paula's Las Vegas Kitchen, Season Three! We have a new intro and a new kitchen, and we are inspired to bring you some fun and tasty recipes in the weeks to come. Starting things off, for the May 5th Cinco de Mayo celebration, Paula presents a Mexican Casserole courtesy of the Well Plated website. This easy one-dish meal ticks all the boxes: lean beef, brown rice, veggies, cheese, and tons of flavor! Recipe, as always, appears below - enjoy!
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MEXICAN CASSEROLE
Makes 6 servings
You will need:
2 cups cooked brown rice (or quinoa or other grain of choice—about 2/3 cup uncooked)
1 tablespoon olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound lean ground beef (or swap ground chicken or ground turkey)
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cloves minced garlic (about 2 teaspoons)
1 cup plain nonfat Greek yogurt
1 can reduced fat refried black beans (15 ounces)
3/4 cup freshly grated sharp cheddar cheese, divided
3/4 cup freshly grated mozzarella cheese, divided
1 10-ounce can tomatoes with green chiles (such as Rotel) well drained; use mild or medium depending upon how spicy you’d like the casserole to be
Fresh cilantro for serving
Chopped green onions for serving
Instructions:
Be sure to cook your rice if you haven’t already (if you are just reading this and just now realized you don’t have any cooked rice and don’t want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
Assemble the casserole:
Spread the beans into an even layer in the prepared baking dish.
Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
Scatter the tomatoes with green chilis over the top.
Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
Top with remaining 1/2 cup cheddar and 1/2 cup mozzarella.
Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Notes:
TO MAKE AHEAD: Cook the rice, and chop the onions, bell peppers, and garlic up to 1 day in advance. Store each item in a separate airtight storage container in the refrigerator.
TO STORE: This casserole can be stored in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze leftover casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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Songs from the YouTube Audio Library featured in this video:
- Kazoom - Quincas Moreira
- Home for the Holidays
Cinematography: Dale McKenzie and three cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9 in 4K; Panasonic DMC-GF6 for the overhead shots; DJI Osmo Pocket for close-ups; iPhone 11 Pro Max; sound by Rode Wireless GO