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Crunchy Taco Casserole

Serve this easy, oven-baked dinner with fresh taco toppings for a Mexican meal the whole family will enjoy.

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Betty Blogger
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It is time for another idea for your family’s taco night! As you well know, I’m a big fan of making Mexican cuisine at home, especially if it’s a twist on a classic. My new favorite secret weapons have been Old El Paso’s Mexican cooking sauces. They make flavoring your dinner so easy and they taste like they’ve been simmering all day. Today, I’m putting a pouch of sauce to use in this simple taco casserole that has flavor, crunch and is on the table in less than an hour. Here is how you do it! 

There are three starring ingredients in this recipe: Green Giant Veggie Chips, Old El Paso Mexican cooking sauce and Old El Paso Salsa. All are easy to find, delicious to eat and affordable too!

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In a large skillet, brown up some ground beef. When the beef is cooked through, add the Old El Paso cooking sauce and salsa. Simmer on the stove for about 5 minutes. Crunchy-Taco-Casserole_03
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Remove the meat mixture from the heat and stir in one cup of shredded Mexican cheese. Oh yeah. Crunchy-Taco-Casserole_05
Next, crunch up your bag of chips (a fun task for little helpers!) and sprinkle half on the bottom of a greased casserole dish. Crunchy-Taco-Casserole_06
Load up half of your meat mixture on top of the chips. Crunchy-Taco-Casserole_07
Then add the rest of your crushed chips. Crunchy-Taco-Casserole_08
Layer on the remaining meat mixture, and then top the whole things off with another cup of, what else… shredded cheese! Crunchy-Taco-Casserole_09
Bake in a 350 degree oven for 20-25 minutes until the cheese is melted and bubbly. Crunchy-Taco-Casserole_10
Once you set it on the table, it’s time to top it with your favorite taco-night toppings. I went with shredded lettuce, green onion and tomato, and of course, sour cream. I hope you enjoy this easy taco bake as much as my family did! Crunchy-Taco-Casserole_11

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