Do I post too many Mexican dishes? I know that pretty much all Mexican food uses the same list of ingredients, just put together in different ways. So some of these Mexican recipes may seem a bit redundant. However, the hubs and I LOVE Mexican, so any version of the same ol’ stuff is good to us. The not-so-secret ingredient in this dish is the salsa con queso. It provides a unique and creamy flavor/texture that we loved!
This tasted great, but the pictures don’t really show it off well. Maybe I should’ve let it cool a few more minutes before taking it out of the pan. Or, even better, if I’d had a springform pan, then you’d really see how cool this could look! It’s sort of like a taco pie, with built in layers. In the pictures, you may or may not be able to see them, but they’re there!
- 1 pound ground beef
- 1 packet taco seasoning
- water as called for on back of seasoning packet
- 3 large flour tortillas (8-inch size)
- 1/2 cup Salsa Con Queso
- 1 1/2-2 cups shredded Mexican cheese blend
- (optional) sour cream, diced tomatoes for topping
- Brown ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).
- Once the taco meat is ready, turn off heat and stir in 1/2 cup salsa con queso.
- Preheat oven to 350F degrees. Spray an 8-inch round springform pan with nonstick cooking spray (If you don't have a springform pan, a regular 8 inch round cake pan would work).
- Layer the bottom of the pan with a flour tortilla. Add about 1/3 of the ground beef taco filling on the the first layer. Then add 1/3 of the shredded cheese. Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
- Bake for about 15-20 minutes, or until cheese is melted and edges are slightly golden brown.
- Allow to cool for a couple of minutes. Then slice and serve with optional toppings.
Source: The Country Cook