Tuesday, August 25, 2015

Quick and Easy Taco Bake

Hey loves! You know those days when you just don't feel like being in a hot ass kitchen but the kids make a suggestion. Without putting much thought into it, you prepare a meal that needs to go into a hot oven when it's already over 100 degrees outside, yet 1000 inside. Yeah, I did that! Air on, now we've time warped to Jersey on winter break! I can't win!! So, this Taco Bake was too good! Of course we had not a tortilla chip in sight, so being me, I took those corn tortillas out of the pantry, sliced them up, then fried them in a bit of olive oil. Voila!!! Fresh Chips!


1 lb ground turkey
2 medium roma tomatoes
about 1 c peperoncini, diced
1-15.5 oz can Goya black beans, drained
about 1.5 c fresh corn cut off the cob
enough tortillas to cover bottom of a 3 qt glass casserole dish
1 tbls minced garlic
half large yellow onion, diced
garlic powder
chili powder
3 cups mexican style cheese (Go Veggie)
himalayan salt
ground pepper
1 tsp cayenne pepper
green onions for garnish
*dollop when plated with plain greek yogurt


Fresh Tortilla chips- slice about 40 white corn tortilla taco shells into chip size. Fry in olive oil on med heat until browned. You want them to have a crunch like a chip so continue to flip them carefully so they do not burn. Drain, set aside. Boil 3 ears of white corn til done. Remove from pot, set aside, allow to cool. Once cooled, slice off kernels.

Brown meat in skillet. Mix in onion & garlic while continuing to thoroughly brown ground turkey. Season well, Add corn, beans, tomatoes, peperoncini & 1.5 c of cheese. Fold ingredients into meat.
Cover bottom of casserole dish with chips. Pour all of the meat mixture into dish covering chips. Top with remaining cheese. Cover with cut green onion. Put into heated 350 degree oven til cheese is melted throughout. I keep chips aside also to use for scooping. Bon appetit!

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