Cooking on a Dime

Creating delicious meals in South Jersey on a budget just got easier with these simple how-to's of the kitchen.

Beef Taco Bake Recipe March 10, 2012

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


1. Cook beef in medium skillet oer medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

2. Add soup, salsa, milk, tortillas, and half the cheese.

3. Spoon into 2-quart shallow baking dish. Cover.

4. Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

One Response to “Beef Taco Bake Recipe”

  1. Mary Jo Says:

    Oh I like the sound of this! I want to try it!
    How did the family like it?

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