Cinco de Mayo is quickly coming up. In the bustle of festivities, why not put a new spin on an old class – tacos.
That’s why we’ve whipped up this absolutely delectable (almost addicting!) taco bake. It’s full of those Latin flavors we know and love, all while making it easy to serve a crowd. We promise this is the perfect dish to bring to your get togethers for the 5th and throughout the rest of the year.
On top of being mouthwatering delicious, this taco bake is a dish that you can totally make on a budget. That’s because the majority of the ingredients are on a package deal. Instead of spending approximately 15 dollars, when you buy the tortillas, refried beans, and salsa together, you’re only spending $9.99. The other ingredients in this dish you probably have on hand already, so it’s the perfect way to get a filling and tasty dish together without breaking the bank. Here’s the ingredients to pick up to get the package deal:
- Vista Hermosa Corn Tortillas
- Amy’s Refried Beans
- Amy’s Salsa
And when we say this taco bake is dangerously tasty, we mean it. We bet it will be devoured and gone within the first hour, if not sooner. So grab your ingredients and get ready for a new party favorite – just in time for Cinco de Mayo!
Ingredients
1 cup brown rice, dry
1 can refried beans
1 cup salsa
1 package corn tortillas
1 package protein, optional (we used a vegan chorizo, but feel free to use 2 cups shredded chicken, tempeh, or whatever you prefer!)
1 cup cheese (Mexican blend, or vegan cheddar work best)
Green pepper, diced
Chili flakes, optional
Instructions
- Cook rice: Add rice and 1 1/2 cups water to a pot and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 15 – 20 minutes, then take off heat and let fluff for 10 minutes. Meanwhile, preheat your oven to 350 degrees.
- Mix together beans, protein and salsa. Add in the rice and mix until everything is well incorporated. Lightly grease your baking dish (we used an 8×8).
- Assembly time! Start with a layer of tortillas – simply tear two tortillas in half and line up the straight sides with the sides of your baking dish. Then add a few generous scoops of your rice mixture. Next, two more tortillas. Then a layer of mixture. End with a layer of tortillas. Then sprinkle your cheese over the entire dish and top with a handful of diced peppers and some chili flakes.
- Bake for 20 – 23 minutes, until the cheese is nice and melty. Flip on your broiler for 3 minutes to get the top nice and crispy.
- IMPORTANT – let your bake rest for at least 20 minutes before cutting. This will help everything stay together, making it easier for serving.
- Top with a dollop of sour cream or guac and DIG IN!!
Recipe adapted from The Honour System
