Mexican Taco Bake

Entrees | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 pound ground pork
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 1 cup store-bought salsa
  • 2 jalapeños, seeded and finely chopped
  • 1 small stalk leeks, cleaned and chopped
  • 1 can (15-oz) refried beans
  • 1 can (2.25-oz) sliced ripe olives, drained and divided
  • 1 bag white corn tortilla chips
  • 2 (8-oz) packages Pepper Jack cheese, shredded
  • 1 (15-oz) can diced tomatoes
  • 1/4 cup scallions, diced
  • Sour cream (optional garnish)


  • Preheat the oven to 375° Lightly grease a 9” x 13” baking dish; set aside.
  • Cook the pork and garlic in a large skillet over medium heat until the pork is brown and cooked through; drain. Return the pork and garlic to the skillet and set the heat to medium-low. Add the water, salsa, jalapeños, leeks, refried beans, and 1/4 cup olives. Cook for 3-4 minutes.
  • Place 1/3 of the tortilla chips in the prepared baking dish. Top with 1/3 of the meat mixture and 1/3 of the cheese. Repeat the layers twice.
  • Bake for 15-20 minutes, or until the cheese is slightly browned.
  • Top with the diced tomatoes, remaining olives, and the scallions. After 5 minutes, cut the casserole into large squares and serve each slice with a dollop of sour cream, if desired.


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