Beef Taco Bake Dinner Spinner Ingredients:
- 1 pound ground beef
- 1 (10.75 ounce) can Campbell’s Condenscened Tomato Soup
- 1 cup Pace Chunky Salsa or Pace Picante sauce
- 1/2 cup milk
- 6 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 cup shredded Cheddar Cheese
As you can see from my pictures, I used a different brand of salsa and soup than what’s specified in the recipe. I did this simply because of price.
For those that want a fresher dish, here is the Cooks Illustrated version:
Cooks Illustrated Ingredients:
- 1 (16-ounce) can refried beans
- 2 (10-ounce) cans Ro-Tel tomatoes, drained with 1/2 cup juice reserved
- 1/4 cup minced fresh cilantro leaves
- 1 tablespoon hot sauce
- 8 ounces Colby Jack (Co-Jack) cheese, shredded (2 cups)
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- Salt and ground black pepper
- 4 medium garlic cloves, mined or pressed through a garlic press (about 4 teaspoons)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 1/2 pounds 90 percent lean ground beef
- 2 teaspoons cider vinegar
- 1 teaspoon light or dark brown sugar
- 12 taco shells, broken into 1-inch pieces
- 2 scallions, sliced thin
- Adjust an oven rack to the upper-middle position and heat the oven to 475 degrees. Mix the refried beans, half of the drained tomatoes, cilantro, and hot sauce together, then smooth the mixture evenly into a 13 by 9-inch baking dish. Sprinkle 1 cup of the cheese over the top.
- Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic, chili powder, cumin, coriander, and oregano and cook until fragrant, about 1 minute.
- Stir in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 8 minutes. Stir in the remaining tomatoes, reserved tomato juice, vinegar, and brown sugar. Bring to a simmer and cook until the mixture is thickened and nearly dry, about 10 minutes. Season with salt and pepper to taste.
- Spread the beef mixture in the baking dish and sprinkle with 1/2 cup more cheese. Scatter the taco shell pieces over the top, then sprinkle with the remaining 1/2 cup cheese.
- Bake until the filling is bubbling and the top is spotty brown, about 15 minutes. Let the casserole cool for 10 minutes, then sprinkle with the scallions and serve.