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Our fall schedule has not slowed down one bit since the kids started back at school. We are crazy busy and on-the-go leaving me little time to worry about things, especially dinner. I have been trying out some new easy recipes that I can make ahead during the day and simply pop in the oven to heat come dinner time. And it’s been a life saver.
I have the time during the day to prepare dinner so I am trying to use that to my advantage. Now I know that dinner is taken care of and we won’t be eating cereal at 7 pm when we finally settle down from the day’s activities.
One of our go-to quick dinners is tacos but that can get boring over time. So I decided to take a family favorite, put a twist on it, and turn it into something that I can make ahead of time. This 30-Minute Taco Bake is the ideal weeknight dinner solution. It takes hardly any time to throw together. And I guarantee the kids will gobble it up!
30 Minute Taco Bake
- 1 lb ground beef
- 1 can of Hunt’s Diced Petite Tomatoes
- 4 tbs taco seasoning
- 1 cup rice, cooked
- 1 can corn, drained
- 1 can black beans, drained
- 1 cup shredded cheese
- 1 cup tortilla strips
Cook and brown ground beef in skillet. Return to skillet and mix in 4 tablespoons of your favorite taco seasoning. Add 1 can of Hunt’s Diced Petite Tomatoes. Don’t drain! Cook on medium heat for about 5 minutes.
Combine beef and tomatoes with rice, corn, and black beans. Mix well.
Layer in greased casserole dish.
Top with tortilla strips…
…and finally cheese!
Bake in a pre-heated oven at 375 degrees for 15 minutes or until cheese is melted and bubbly!
Serve with sour cream, avocado, or any of your favorite taco toppings!
With the help of Hunt’s canned tomatoes, I can create delicious and easy meals. They help save time with easy, stress free recipe creation!