Taco Bake

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So I have to apologize for the lack of blogging lately. It has been a very busy month, and we are getting ready to move to Jacksonville, FL! Another adventure awaits us and I am excited to see what holds us in Jacksonville. We will be there for the next 3 years and it’s a relief to be able to know we will live somewhere longer than 8 months 🙂

Now to the FOOD! I saw this recipe in a magazine and it reminds me of my childhood, my mom used to make something like this for us when I was in my teens. Needless to say, I was pretty excited about it. This meal is super easy, all it takes is some skillet work, then building like a lasagna!

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Preheat your oven to 375 degrees. In a large skillet, cook your beef and onions until browned then drain. Add garlic, cook about one more minute. Add salsa, beans, enchilada sauce, chilies, taco seasoning, and pepper, stir together and turn heat to low. Sit covered for a few minutes.

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Spread about a cup of the meat mixture onto a greased 13x9in baking dish. Layer with two tortillas, a third of the remaining meat mixture and about a cup of cheese. Repeat until you run out of the meat mixture. Top with cheese.

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Cover and bake for 30 minutes, Uncover and sprinkle with some crushed tortillas chips if desired (I ex-nayed that to save a little bit of calories since this dish is already pretty hardy). Cook for another 10-15 mins until cheese is melted. Let stand for about 10 minutes before serving.

Top with sour cream, tomatoes, guacamole, olives, if desired. And of course, ENJOY!

What you’ll need:

1 1/4 lbs ground beef
4 garlic cloves, minced
2 cups of your favorite salsa
1 can (16 oz) refried beans
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies
1 package of taco seasoning
6 flour tortillas (10 in size)
3 cups (12 oz) Mexican shredded cheese
2 cups crushed tortillas (if desired)

Sliced black olives, sour cream, diced tomatoes, & guacamole if desired for toppings.

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