Night Before Taco Bake
1 lblean ground beef
2 cfrozen bell pepper and onion stir-fry
1 can(s)(11 oz) sweet yellow and white corn
1 can(s)chopped green chilies
1 pkgless sodium taco seasoning mix
1 jar(s)(8 oz) taco sauce
3 ccoarsely broken white corn chips (about 5 ozs.)
2 cshredded mexican cheesse blend
·garnish as desired with lettuce, sour cream, jalepenos, whatever you like.
How to Make Night Before Taco Bake
- Spray 12 X 8 inch (2 quart) glass baking dish and sheet of foil (large enough to cover dish) with nonstick cooking spray. In skillet, cook ground beef over medium-high heat 5-7 minutes, stirring frequently, until beef is thoroughly cooked, drain.
- Stir in bell pepper and onion, corn, green chilies and taco seasoning mix. Cook 5 minutes, stirring frequently, until bell peppers and onions are tender. Stir in taco sauce. Remove from heat
- Spoon half of the beef mixture evenly in bottom of baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over the chips. Spoon remaining half of beef mixture evenly over cheese. Sprinkle with 1 cup cheese Top evenly with remaining 1 cup of chips. Cover baking dish tightly with foil, sprayed side down. Refrigerate at least 4 hours or overnight.
When ready to bake, heat oven to 375. Bake casserole, covered, for 20 minutes. Uncover; sprinkle with remaining 2/4 cup cheese. Bake uncovered 5-20 minutes or until casserole is thoroughly heated and cheese is melted. Cut into squares.
Garnish with a little lettuce, sour cream, jalapenos if desired.