Ingredients:

  • 1 tbsp Olive Oil or Vegetable Oil
  • 5 lbs Lean Ground Beef
  • 1 large Yellow Onion, finely diced
  • 1 packet (1 oz) Taco Seasoning Mix
  • 1 cup Water or Beef Broth
  • 1 (15 oz) can Diced Tomatoes and Green Chilies (Rotel), undrained
  • 1 (10.5 oz) can Cream of Chicken Soup (low sodium preferred)
  • 1 (8 oz) tub Sour Cream (full fat recommended)
  • 1/2 cup Milk
  • 1/2 cup Shredded Monterey Jack Cheese (for binder)
  • 12 standard (8-inch) Flour Tortillas
  • 2 cups Shredded Sharp Cheddar Cheese (for topping)
  • 1/2 cup Shredded Monterey Jack Cheese (for topping)
  • Optional Garnish: Sliced Black Olives, Chopped Fresh Cilantro

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Heat oil in a large skillet over medium-high heat. Add ground beef and onion; cook until beef is browned and onions are softened. Drain off any excess grease.
  3. Stir in the taco seasoning mix and water/broth. Simmer for 5 minutes until the liquid has mostly reduced. Stir in the diced tomatoes and green chilies. Set aside.
  4. In a separate large bowl, whisk together the cream of chicken soup, sour cream, milk, and the 1/2 cup of Monterey Jack cheese until smooth and uniform. This is your creamy binder.
  5. Assemble the layers: Spread about 1/4 cup of the creamy binder mixture onto the bottom of the prepared baking dish. Cut the flour tortillas into halves or quarters and arrange half of the pieces over the sauce layer.
  6. Spread half of the seasoned meat mixture evenly over the tortilla base. Pour half of the remaining creamy binder over the meat layer. Repeat this layering sequence once more (remaining tortillas, remaining meat, remaining binder).
  7. Sprinkle the remaining 2 cups of sharp cheddar and remaining Monterey Jack evenly over the top surface.
  8. Bake uncovered for 30–35 minutes, or until the casserole is bubbling hot throughout and the cheese topping is melted and golden brown.
  9. Let the Taco Bake rest on the counter for 5–10 minutes before slicing. Garnish with olives and cilantro, if using, before serving.