Crispy Taco Bake Recipe

This crispy taco bake is a 30-minute, beefy, cheesy, chilaquiles-style dinner baked over crunchy tortilla chips. Easy, bold, and weeknight-perfect!

Prep Time: 5

Cook Time: 25

Total Time: 25

Servings: servings

Calories: 484kcal

1 lb ground beef
1 med onion, diced
2-3 cloves garlic, minced
2-3 tablespoon taco seasoning
1 (10 oz can) diced tomatoes and green chiles
1 cup red enchilada sauce
1 (15 oz can) pinto beans, rinsed and drained
2-3 cups colby jack cheese, shredded measure with your heart
2-3 cups tortilla chips or corn chips, for topping
shredded lettuce, green onion, jalapeño, pico de gallo or salsa, sour cream, for topping also, garnish with your heart

Preheat the oven to 350°F. Grab a 12-inch oven-safe skillet or baking dish.
In a large skillet, brown the ground beef, onion, and garlic over medium-high heat. Add the taco seasoning and cook until fragrant.
Stir in the canned tomatoes with green chiles and red enchilada sauce. Let everything simmer for 3–5 minutes, until the sauce slightly thickens and the beef is cooked through.
Remove from heat and fold in the pinto beans and 1 to 1½ cups shredded cheese until melty and combined.
Scoop the beef mixture to one side of the skillet (or transfer it to a bowl). Lay a generous, even layer of sturdy tortilla chips across the bottom of the hot skillet.
Spoon the beef mixture back over the chips. Gently spoon the saucy beef mixture back over the chips, spreading it out without mixing.
Sprinkle the rest of the cheese evenly over the top.
Bake for 15–20 minutes, or until the cheese is melted, bubbly, and golden around the edges.
Optional—but magical—broil. Broil for 1–2 minutes to crisp the top even more.
Garnish + serve. Finish with sour cream, lettuce, pico, cilantro, jalapeños, avocado… whatever taco-night toppings you’re feeling.

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