Fridge Friday: Triple Play Taco Bake

April 15, 2011 § 4 Comments

 

The “Fridge Friday” idea came to me at the end of last week when we had eaten everything from our weekend shopping trip and hadn’t yet been to the store to replenish our supply.  I looked around in the fridge for something to fix for dinner.  There wasn’t much but thought I might be able to make something with all the miss match items that remain.   I was up for the challenge.  A little meat, a little cheese, some torillas…Voila!   The result: Triple Play Taco Bake. 

Taking inspiration from the start of baseball season, I felt the Triple Play Taco Bake was the perfect name for the dish.  So, I know you want to ask what the triple play is in this recipe.  It stands for Easy, Tasty and Affordable.   This truly says it all.

I am so happy with the way this turned out, I will be posting a “Fridge Friday” every month.  I’m so excited to see what’s next.  Aren’t you?

FYI…Some of the measurements I have listed are a little odd since much of what I used was a leftover ingredient.  Also, the ground beef and tomato sauce were from the freezer.  They weren’t used up the first time, so I froze them.  They definitely came in handy.

Triple Play Taco Bake

  • 1/2 lb cooked ground beef
  • 9 oz tomato sauce
  • 1 tablespoon taco seasoning
  • 1/3 cup pico de gallo salsa
  • 6 oz Colby jack cheese, grated
  • 2 oz cheddar cheese, grated
  • 3  flour tortillas, burrito size
  • 10 grape tomatoes, cut into quarters
  • 2 green onions, chopped
  • 6 black olives, sliced

Preheat oven to 350 degrees.  In a bowl, combine the tomato sauce, meat, taco seasoning and salsa.  Put a bit of canola oil in the bottom of a casserole dish.  Put in a couple of tablespoons of sauce in with the oil.  Spread evenly on the bottom of the dish.  Add a tortilla (trim to fit, if need be).  Now layer  1/3 of the sauce onto tortilla.  Add 1/3 of the Colby cheese.  Repeat 2 more times until you have 3 layers.   On top the third layer, put the remaining 2 oz of cheddar cheese, grape tomatoes, green onion and olives.  Cover with foil.  Cooking in oven for 40 minutes.  After the first 30 minutes, remove foil and cook the remaining 10 minutes uncovered.

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