Tacobake Recipe – Eats Now

Name: Tacobake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs ground beef; 1 ½ cups chopped onions; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can kidney beans, drained; 2 teaspoons chili powder; 1 ½ teaspoons salt; ½ teaspoon pepper; 12 taco shells; 2 cups shredded cheddar cheese or 2 cups monterey jack pepper cheese; shredded lettuce; chopped tomato

Servings: persons

2 lbs ground beef
1 ½ cups chopped onions
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained
2 teaspoons chili powder
1 ½ teaspoons salt
½ teaspoon pepper
12 taco shells
2 cups shredded cheddar cheese or 2 cups monterey jack pepper cheese
shredded lettuce
chopped tomato

1
In 10 inch skillet, cook ground beef and onions until beef is browned and onions are tender, about 10 minutes.
2
Drain.
3
Stir in tomato sauce, kidney beans, chili powder, salt, and pepper.
4
Break each taco shell in half at fold.
5
Arrange taco shells on bottom and around sides of lightly greased 9x13 baking dish.
6
Spoon meat mixture evenly over taco shells, sprinkle with cheese.
7
Bake at 350 degrees for 15-20 minutes until hot.
8
Top with lettuce, tomatoes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs ground beef, 1 ½ cups chopped onions, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans, drained, and more.

Yes, Tacobake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tacobake

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