Baking With Buddy: Taco Casserole

20140505_213921A few weeks ago I saw a recipe pop up on Facebook that I figured I would try. It didn’t hurt that it was a Mexican dish and I saw it on Cinco de Mayo. I’m not a margarita girl, but I love tacos so I chose to observe the holiday through food, not booze.

I made several substitutions with this recipe because I’m gluten free and also it just seemed a little too unhealthy. Here it is via

Taco Casserole

By Dawn Reid on February 03, 2007

  • Prep Time: 0 mins
  • Total Time: 20 mins
  • Servings: 12


    • 1 lb ground beef
    • 1 (1 1/4 ounce) envelopes taco seasoning
    • 1 (10 1/2 ounce) cans mushroom soup
    • 1 (8 ounce) cans beef broth
    • 1 (14 ounce) cans rotel
    • 6 slices cheddar cheese
    • 1 (8 ounce) bags tortilla chips


  1. Brown ground beef.
  2. Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
  3. Bring to a simmer. Simmer for about 5-10 minutes.
  4. Pour chips into bottom of casserole dish (leave whole).
  5. Pour beef mixture over chips.
  6. Place sliced cheese on top.
  7. Bake at 375° for about 10 minutes or until cheese looks melted.

20140505_211251Ok, so first, I’m not a huge fan of Rotel. Unfortunately, it’s not just tomatoes and spices. Instead, I picked up a can of organic diced tomatoes. I wanted to stick with a canned tomato because it would add more juice than a hand-diced tomato would. The juice is important because it’s very hard and very expensive to find a gluten free mushroom . Because of that, I eliminated it altogether. To get more of a Rotel flavor, I added a diced jalapeno to the diced tomatoes to spice them up a little.

I also used lean ground beef, Wegman’s Organic Beef Broth (love this stuff and always keep it and the chicken broth on hand), low fat shredded cheese instead of cheese slices, Oretega taco seasoning (I know it’s not as good for you as homemade taco seasoning but the flavor is on-point) and all-natural yellow tortilla chips.

20140505_212607Making the dish was super easy. Brown the beef, add the taco seasoning, beef broth and diced tomatoes with jalepeno and bring it to a simmer. I found even without the mushroom soup, the mixture was still too moist so I let it simmer about 15-20 minutes versus the 5-10 the recipe calls for. Meanwhile, I filled the bottom of a Pyrex casserole dish with the corn chips and then poured the meat mixture over them, added the low fat shredded cheese and baked it in the oven for about 10 minutes.

20140505_213207I was pleased with the end result. It was more like nachos than a casserole and would be perfect for a get together. It’s easy to eat and had a great taste. Even with the meat and cheese, it made for a fairly light dinner. I do think next time, I’ll add some shredded lettuce and fresh tomato once it comes out of the oven. Overall, it’s definitely a recipe worth trying, especially if you’re looking for a different take on traditional tacos.

I did not receive compensation for this review nor do I own the original recipe. This post represents my own experience with the recipe.



Ron made the best dinner tonight! Bacon wrapped steak medallions, potatoes and fresh corn. Really it was corn on the cob, but I’m a big baby and like mine cut off the cob. It was amazing though and I have some leftover for lunch tomorrow. Yum!



Ron and I made another visit to the farmer’s market today. We bought corn, squash, zucchini, string beans and new potatoes. I also tried cantaloupe for the first time. It would have been better straight out of the fridge, but it actually wasn’t bad. I’m weird about fruit. It’s more of a texture thing than a taste thing. I can see why people like cantaloupe and ice cream though.  It makes sense. Anyway, I can’t wait to cook up our veggies. Yum!



For dinner tonight I made parmesan crusted tilapia, yellow rice, italian shrimp and vegetables. I know, I’m amazing. It was really good though. Rachel Ray knows her tilapia recipes, although I left out the lemon because I didn’t like the idea.



Ron and I went for dinner tonight at Mimi’s and I know this looks like a weird combo, but it was amazing! And besides the french fries, it was super healthy. Broiled Mahi Mahi, grilled shrimp and broccoli. So good and I think the french fries added a little something extra special…



After shooting a parade in the rain for work, I tried my first ever burrito, gluten free of course and it was also all-natural. Sounds great right? I didn’t like it! It would have been great if it was just chicken and cheese, and the corn was fine, but I don’t get down with the beans. Guess I can cross burritos off my food’s list.



Ron made dinner tonight. He used my turkey meatloaf recipe, but he said mine was better. I thought his tasted exactly like mine, so I don’t have a preference. It was really good and I love turkey meatloaf. Excuse the ketchup blobs in the photo. I had the bottom of the bottle.



I tried a new recipe for dinner tonight, well two actually. I made crispy baked chicken, gluten free of course, and potato slices with bacon bits and reduced fat cheese. Both were really good and I’ll probably save the recipes for future use.



For dinner tonight I tried new recipes: honey garlic tilapia and a skinny version of Chipotle’s cilantro lime rice. Plus, I addes in some mixed veggies to round out the meal. It was pretty good and the rice was amazing. The fish was a little too limey, but still really good. It’s always nice to try something different.