Beefy Taco Casserole
with Mixed Green Salad
Ever had a night where you just couldn’t decide what to have for dinner because there are just so many delicious things to make? This recipe is for you. We’re marrying two of our favorites—tacos and lasagna—to create a casserole that features lively Tex-Mex flavors in bubbly, baked form. As you savor the layers of meaty filling, tortillas, and cheese piled high, you’ll wonder why there aren’t more dishes that capture the best of both worlds so perfectly.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Ground Beef
2 can
Diced Tomatoes
1 unit
Yellow Onion
4 clove
Garlic
1 tablespoon
Southwest Spice Blend
1 tablespoon
Mexican Spice Blend
4 unit
Scallions
1 cup
Monterey Jack Cheese
(Contains Milk)
6 unit
Flour Tortilla
(Contains Wheat)
4 ounce
Grape Tomatoes
1 unit
Lime
8 tablespoon
Sour Cream
(Contains Milk)
6 ounce
Mixed Greens
Not included in your delivery
unit
Salt
unit
Pepper
2 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and finely chop onion. Mince or grate garlic. Thinly slice scallions.
Heat a drizzle of oil in a large pan over high heat. Add ground beef and break up into pieces with a spatula or wooden spoon. Cook until browned, 4-5 minutes. Stir in Mexican spice blend and season with salt and pepper. Remove from pan and set aside.
Add onions, garlic, and a drizzle of oil to same pan over medium heat. Cook until softened, 4-5 minutes. Stir in 2 tsp Southwest spice blend (we sent more) and half the scallions. Cook until fragrant, about 30 seconds. Stir in diced tomatoes and ground beef. Season with salt and pepper.
Place a layer of filling in a small baking dish (ours is 11 x 7). Top with 2 tortillas, tearing to fit. (TIP: It's OK if tortillas don't cover filling completely.) Add a layer of Monterey Jack cheese. Repeat with three more layers, finishing with a layer of filling and cheese.
Bake casserole until melted and bubbling, 5-7 minutes. (TIP: For a golden and crispy top, heat broiler to high and broil casserole a further 2-3 minutes.) Meanwhile, halve lime. Halve grape tomatoes. Toss mixed greens and grape tomatoes in a large bowl with a squeeze of lime and a drizzle of olive oil. Season with salt and pepper.
Sprinkle casserole with remaining scallions. (TIP: If you have time, let rest a few minutes for cleaner slices.) Cut casserole into slices and serve with salad and a dollop of sour cream on the side.
