This twist on taco night takes the hassle out of individual shells and serves up the same south-of-the-border flavors in one cheesy, beefy baked dish everyone will love just as much (if not more). It’s easy to adapt this recipe by using your choice of hard or soft taco shells, mild to intense spice, and a wide variety of toppings, from corn and black beans to pickled jalapeños, which means the variations on this Beef Taco Bake are endlessly satisfying, no matter your family’s tastes.
Tips: For a hearty twist, add 1 cup each canned black beans and whole kernel corn with the soup before baking!
Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat
Stir in the soup, picante sauce, water, chili powder, tortillas and half the cheese. Spoon the beef mixture into an 8x8x2-inch baking dish. Cover the baking dish
Bake for 30 minutes or until the beef mixture is hot. Sprinkle with the remaining cheese (the heat from the beef mixture will melt it) and serve hot