Easy Taco Casserole

Easy Taco Casserole new york times recipes





▢ 454g (1 lb) of beef. In order to consume half the pan without exceeding the recommended calorie intake, I use extra lean (93/7 or 96/4) beef, but you’re welcome to use fattier cuts. You may get the same number of calories by using only 1/4 of the pan when using 80/20 meat.

▢ 4 oz (112g) Neuchatel cream cheese from Philadelphia

▢ Tostitos medium salsa, 4 oz (112g).

▢ 3.5 oz (100g, just under a cup) cheese of choice; I use extra-sharp cheddar (30g) and homemade mozzarella (70g).

▢ Old El Paso taco seasoning, 1 tablespoon

▢ If you prefer a casserole that is more like a firm taco pie and less creamy, you can add 1 egg or egg white for binding. More akin to a quiche, I suppose. Since I want my mac and cheese to be creamy, I’ve never tried this. lol



1. Cook beef in a skillet. Add your own amount of salt, pepper, garlic, and other ingredients. Get rid of the heat. Since there isn’t much to drain after cooking, I don’t drain my meat, but you might want to if you choose 80/20 or 70/30 beef.
2. Taco seasoning, cream cheese, salsa, and a little amount of shredded cheese are all added to the beef after that. The remaining heat from the meat is used to melt the cheese and thoroughly combine it with the beef. If it makes sense, I also save a few pinches of seasoning to mix right into the cream cheese.
3. Put the beef mixture in a prepared 9-by-9-inch baking dish, then sprinkle the remaining cheese on top. 20 minutes of covered baking at 400°F are followed by low broiling for a further five minutes to form a lovely crust.

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