Okay, okay… this is a food blog right? Or at least it’s supposed to be.
Back to blogging about something edible today!
I made this delicious Chipotle Taco Bake on the weekend and it was soooo good. Simple to whip up on a weeknight too!
I’ve made two other taco bakes in the past and this is definitely the best one. It has just enough kick to require some sour cream on the side. It’ll be a crowd-pleaser for sure!
- 2 cups passata (bottled strained tomatoes)
- 2 cloves minced garlic
- 2 tbsp chili powder
- 1 tsp dried oregano
- 1 chipotle pepper in adobo sauce, minced
- 1 lb extra lean ground beef
- 1 onion, chopped
- 1 cup rinsed drained canned black beans
- 1 cup frozen corn
- 3 large whole wheat tortillas
- 1.5 cups shredded Cheddar cheese
- Sour cream, if desired
- Green onion for garnish, if desired
- Preheat oven to 375 degrees. In a pot, bring strained tomatoes, garlic, chili powder, oregano, chipotle pepper and salt to boil. Simmer for 10 minutes. In a large frying pan, brown beef and then remove and set aside. Cook onion in the frying pan until golden. Add black beans and corn. And stir. Return beef to pan and combine. Stir in 1 cup of sauce. Place 1 tortilla in greased 8x8 square baking dish. Top with 1/4 cup of the cheese and half of the meat mixture. Repeat layers of tortilla, cheese and meat mixture once. Top with remaining tortilla and sauce. Sprinkle with remaining cheese. Bake for 15 minutes. Slice and serve garnished with sour cream and green onion, if using.
- Adapted from Canadian Living
I’ve been eating this for lunch all week. I even bring a little container of sour cream on the side.
What’s your favourite Mexican bake?