recipes

TACO BAKE

ByElina April 8, 2017

1 lb Ground Beef

1 pkg Taco Seasoning

? Cup Water

Chili Cheese Corn Chips- to taste

1 Can Cheddar Cheese Soup

½ Cup Milk

8 to 12 oz Shredded Mozzarella

Toppings as desired

How to make it :

Brown ground beef and prepare as taco meat according to the seasoning package (using water).

Pour enough fritos into a 9 x9 pan to cover the bottom.

Top with taco meat.

Combine soup and milk in a sauce pan and heat through until smooth.

Top taco meat with cheese sauce.

Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes until bubbly.

Serve over lettuce and with desired topics.

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I’ve mentioned before that my in-laws tend to host fabulous brunches for us nearly every time we come for a visit. I won’t say no to that! The food is always amazing and, bonus, it gives me the opportunity to bring something as well. Normally I tend to lean toward something on the sweeter side (muffins, scones, etc.) but last time I decided to try this strata. This is basically a savory bread pudding, and a tasty one at that. With spinach, onion, Gruyere and Parmesan cheeses, this was sure to be delicious. Needless to say, this was very well received.

It is incredibly convenient in that all the prep work is done the night before, and in the morning all you have to do is bake and serve. I thought the overall flavors of the dish were great, but there are a couple of changes I will make next time. First, I will double the amount of spinach. If an ingredient makes it into the title of a recipe, you should get more than the occasional bite of it. Plus, spinach is tastes good, and is good for us. Also, I will omit the mustard called for in the original recipe. I found it unnecessary, and it seemed to overpower a lot of the other flavors. I’ve included these changes in the version below. Enjoy!