Taco Bake

Taco Bake came about from a desire to eat tacos but in a different way. This recipe turned out to be delicious. Again, the kids loved it and didn’t mind eating the veggies that they would typically be pulling out of their tacos.

• 12 White Corn Tortillas (soft)

• 15 oz can refried beans

• 1 jar of Salsa

• 4 Cups fresh spinach, finely chopped

• 1 lb taco meat (ground beef, chicken, or turkey seasoned for tacos)

• 15 oz can black beans

• 1 medium onion, finely chopped

• 8 oz shredded cheese (mozzarella, taco, cheddar – whichever you prefer)

• About 2 cups Tortilla chips, crushed

Preheat oven to 350 degrees F.

Coat a 9X13 pan with nonstick cooking spray. Line the pan with 6 white corn tortilla shells. Spread 1/2 can of refried beans across the shells. Spread a thin layer of salsa over the refried beans. Add a layer of fresh spinach (about 2 cups: Note this looks like a lot, but it does cook down significantly). Spread 1/2 of taco meat across the pan. Spread 1/2 of black beans and onions across pan. Add a layer of shredded cheese, leaving a little more than half for the top.

Repeat the process for a second layer, leaving the salsa as the last ingredient before the cheese (this allows the salsa to moisten the entire dish). Top with remaining cheese followed by a layer of crushed tortilla chips for a little crunch.

Bake in preheated oven for about 20 minutes until the cheese is melted and all ingredients are heated throughout. Then, it’s ready to serve!!