Don’t be afraid to add plenty of toppings to this Taco Tuesday favorite.
Taco Bake
Serves: 6
Ingredients
- 1⁄2 pound dried great Northern beans
- 8 cups water
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground cumin
- 1 1⁄2 pounds ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, chopped
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 2 (4-ounce) cans chopped green chiles
- 1 cup roasted salsa verde
- 1⁄4 cup chopped fresh cilantro
- 2 (1-ounce) packages taco seasoning
- 12 street taco corn tortillas, quartered
- 2 cups shredded sharp Cheddar cheese
- Hot sauce and lime wedges, to serve
- Garnish: chopped red onion, fresh cilantro
Instructions
- In a large Dutch oven, place beans. Add 8 cups water, 1 teaspoon salt, and cumin. Bring to a boil; reduce heat to medium-low, and simmer until beans are tender, 1 to 1 1⁄2 hours. Drain.
- Preheat oven to 350°.
- In a 12-inch enamel-coated cast-iron braiser, cook turkey, oil, and remaining 1 teaspoon salt over medium-high heat, breaking up meat with a wooden spoon, until crumbled and almost browned. Add yellow onion, bell pepper, and garlic; cook over medium heat, stirring frequently, until vegetables are tender.
- In a large bowl, add turkey mixture; stir in cooked beans, soups, chiles, salsa, cilantro, and taco seasoning.
- In braiser, layer half of turkey mixture, half of tortillas, and half of cheese. Repeat layers, ending with cheese. Cover with foil.
- Bake for 30 minutes. Uncover and bake until bubbly, about 10 minutes more. Serve with hot sauce and lime wedges. Garnish with red onion and cilantro, if desired.
Notes
Time-Saving Tip: Prepare this recipe through step 3 to get it on the table even faster.
