18 Delicious Taco Bake Recipes Spicy

Get ready to spice up your dinner routine with our roundup of 18 Delicious Taco Bake Recipes that promise to bring the heat and the flavor! Perfect for busy weeknights or cozy weekends, these spicy, cheesy, and utterly satisfying dishes are sure to become your new go-to comfort food. Whether you’re a taco Tuesday enthusiast or just love a good bake, there’s something here for everyone. Let’s dive in!

Cheesy Beef Taco Bake

Ready to dive into a dish that’s as fun to make as it is to devour? This Cheesy Beef Taco Bake is your ticket to flavor town, with layers of bold tastes and gooey goodness that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1/2 cup beef stock
• 6 corn tortillas, cut into quarters
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced, for garnish
• 1/2 cup sour cream, for serving

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 3 minutes.
3. Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper to the skillet. Stir constantly for 30 seconds to toast the spices.
4. Increase the heat to high and add the ground beef. Cook, breaking apart with a spoon, until no pink remains, about 5 minutes.
5. Stir in the crushed tomatoes and beef stock. Simmer for 5 minutes, then remove from heat.
6. Arrange half of the tortilla quarters in the bottom of the prepared baking dish. Top with half of the beef mixture and half of the cheeses. Repeat the layers.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let stand for 5 minutes before garnishing with cilantro and avocado slices. Serve with sour cream on the side.

Every bite of this bake is a fiesta of textures, from the crispy edges of the tortillas to the melt-in-your-mouth beef. Try serving it with a side of pickled jalapeños for an extra kick, or scoop it up with some crunchy tortilla chips for added fun.

Chicken Enchilada Taco Bake

Yowza! If you’re looking to spice up your dinner routine with a dish that’s as fun to make as it is to devour, you’ve hit the jackpot. This Chicken Enchilada Taco Bake is the love child of two classic favorites, promising a fiesta of flavors in every bite.

Ingredients

• 2 cups shredded, cooked chicken (preferably free-range)
• 1 cup enchilada sauce (homemade or store-bought)
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/2 cup sour cream (full-fat, for richness)
• 1/4 cup cilantro, finely chopped
• 1 tbsp olive oil (extra-virgin)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 small flour tortillas (about 6-inch diameter)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, cumin, and smoked paprika. Mix until the chicken is evenly coated. Tip: For an extra flavor boost, let the mixture marinate for 10 minutes before assembling.
3. Lightly grease a 9-inch baking dish with olive oil to prevent sticking.
4. Layer 3 tortillas at the bottom of the dish, overlapping slightly to cover the base.
5. Spread half of the chicken mixture over the tortillas, followed by half of the black beans, red onion, and a sprinkle of both cheeses. Tip: Reserve some cheese for the top layer for a golden, bubbly finish.
6. Repeat the layers with the remaining tortillas, chicken mixture, beans, onion, and cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Tip: For a crispier top, broil for the last 2 minutes, watching closely to avoid burning.
8. Remove from the oven and let it sit for 5 minutes before garnishing with cilantro.

Delightfully messy and packed with bold flavors, this bake is a textural dream with creamy, cheesy, and slightly crispy layers. Serve it with a dollop of guacamole or a side of lime-spiked slaw for an extra zing.

Vegetarian Black Bean Taco Bake

Tonight, we’re diving fork-first into a dish that’s as easy to love as it is to make—Vegetarian Black Bean Taco Bake. Imagine all the fiesta flavors of your favorite taco night, baked into a cozy, shareable dish that’ll have everyone at the table saying ‘¡Olé!’ without the hassle of individual assembly.

Ingredients

• 1 15-oz can black beans, drained and rinsed
• 1 cup organic corn kernels, fresh or frozen
• 1 cup diced fire-roasted tomatoes
• 1/2 cup finely diced red onion
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 6 small corn tortillas, cut into quarters
• 1/2 cup sour cream, for serving
• 1 ripe avocado, sliced, for serving

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the red onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the black beans, corn, fire-roasted tomatoes, cumin, smoked paprika, sea salt, and black pepper. Cook for 5 minutes, allowing the flavors to meld. Tip: For an extra flavor boost, let the mixture sit off the heat for 10 minutes before assembling.
4. Arrange half of the tortilla quarters in the prepared baking dish, overlapping slightly. Spoon half of the bean mixture over the tortillas, then sprinkle with half of the Monterey Jack cheese.
5. Repeat the layers with the remaining tortillas, bean mixture, and Monterey Jack cheese. Top with queso fresco. Tip: For a golden crust, place the baking dish under the broiler for the last 2 minutes of baking.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Let the bake rest for 5 minutes before garnishing with fresh cilantro. Serve with dollops of sour cream and slices of ripe avocado. Tip: For a spicy kick, drizzle with your favorite hot sauce before serving.

Rich in textures and bold in flavors, this bake offers a creamy interior with a slightly crispy top. Try serving it straight from the dish for a rustic, family-style meal that’s as visually appealing as it is delicious.

Spicy Ground Turkey Taco Bake

Yowza! If you’re on the hunt for a dish that packs a punch of flavor and a whole lot of fun, you’ve just struck gold. This Spicy Ground Turkey Taco Bake is the culinary equivalent of a fiesta in your mouth, guaranteed to spice up your dinner routine without a hitch.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup organic tomato sauce
• 1/2 cup chicken stock, low-sodium
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 lime, cut into wedges
• 6 corn tortillas, cut into quarters

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the finely diced yellow onion and sauté until translucent, approximately 3 minutes, stirring occasionally.
4. Introduce the minced garlic to the skillet, sautéing for 30 seconds until fragrant, being careful not to burn.
5. Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
6. Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring to coat the turkey evenly.
7. Pour in the organic tomato sauce and low-sodium chicken stock, bringing the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.
8. Layer half of the quartered corn tortillas in the bottom of a greased 9×13 inch baking dish, followed by half of the turkey mixture and half of each cheese. Repeat the layers.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Let the bake rest for 5 minutes before garnishing with sour cream, fresh cilantro, diced avocado, and lime wedges.

Magnificent! The Spicy Ground Turkey Taco Bake emerges from the oven with a tantalizing aroma, the cheese perfectly melted into a golden blanket over the spicy, savory filling. Serve it up with a side of crisp salad or scoop it straight from the dish for a casual, hands-on meal that’s sure to delight.

Easy Taco Pasta Bake

Alright, let’s taco ’bout a dish that’s about to become your weeknight hero—this Easy Taco Pasta Bake is the love child of your favorite taco night and the comfort of a cheesy pasta bake. It’s the kind of meal that’ll have your family doing a happy dance around the dinner table, and the best part? It’s so simple, you’ll have time to join in on the fun.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup water
• 1 can (15 oz) tomato sauce
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 8 oz elbow macaroni, uncooked
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, heat the olive oil and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Drain any excess fat.
4. Stir in the taco seasoning, water, tomato sauce, and diced tomatoes with green chilies. Bring to a simmer and let cook for 5 minutes, stirring occasionally.
5. Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain and return to the pot.
6. Combine the cooked pasta with the beef mixture, then transfer to the prepared baking dish. Top evenly with the shredded cheeses.
7. Bake for 20 minutes, or until the cheese is bubbly and lightly golden. Let stand for 5 minutes before serving.
8. Garnish with fresh cilantro before serving.

Mmm, just imagine digging into this dish—the pasta is perfectly al dente, the beef is richly flavored with that taco seasoning kick, and the cheese… oh, the cheese is a melty, gooey dream. Serve it up with a side of tortilla chips for an extra crunch, or go all out with a dollop of sour cream and a sprinkle of jalapeños for those who like it hot.

Mexican Cornbread Taco Bake

Oh boy, are you in for a treat that’s as fun to make as it is to devour! This Mexican Cornbread Taco Bake is like a fiesta in your mouth, combining the comforting warmth of cornbread with the zesty kick of taco night. Perfect for those evenings when you crave something hearty yet hilariously easy to whip up.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup diced green chilies
• 1 packet taco seasoning
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes. Drain excess fat.
3. Stir in the taco seasoning and 1/4 cup water, simmering for 3 minutes until thickened. Tip: For extra flavor, toast the taco seasoning in the skillet before adding water.
4. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients ensures a lighter cornbread.
5. Add milk, beaten egg, and melted clarified butter to the dry ingredients, stirring until just combined. Fold in green chilies and 1/2 cup cheddar cheese.
6. Spread the beef mixture evenly in the prepared dish. Pour the cornbread batter over the top, smoothing with a spatula.
7. Bake for 25 minutes, then sprinkle remaining cheese on top. Bake for another 5 minutes until golden and a toothpick comes out clean. Tip: Let it rest for 5 minutes before serving to set the layers.
8. Garnish with sour cream and fresh cilantro before serving.

Kick back and marvel at your creation—this bake boasts a crispy cornbread top with a juicy, flavorful beef layer beneath. Serve it with a side of tangy salsa or a crisp salad to cut through the richness, and watch it disappear before your eyes!

Layered Taco Salad Bake

Who knew that layering your favorite taco flavors could turn into the ultimate comfort food casserole? This Layered Taco Salad Bake is a fiesta in a dish, combining crunch, creaminess, and a kick of spice that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1/2 cup water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 2 cups shredded iceberg lettuce
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 bag (10 oz) tortilla chips, lightly crushed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 3 minutes.
3. Add the garlic and ground beef to the skillet. Cook, breaking the beef into crumbles, until no pink remains, about 5 minutes. Tip: For extra flavor, let the beef get a slight crisp on the edges.
4. Stir in the taco seasoning and water, simmering until the mixture thickens, about 2 minutes. Remove from heat.
5. Layer half of the crushed tortilla chips at the bottom of the prepared baking dish. Top with the beef mixture, black beans, corn, and cherry tomatoes.
6. Sprinkle half of the cheddar cheese over the top, then repeat the layers with the remaining ingredients, ending with cheese.
7. Bake for 15 minutes, or until the cheese is bubbly and slightly golden. Tip: For a more golden top, broil for the last 2 minutes, watching closely to prevent burning.
8. Let the bake rest for 5 minutes before topping with shredded lettuce, dollops of sour cream, and fresh cilantro. Tip: Adding the lettuce after baking keeps it crisp and fresh.

Mmm, the contrast of the warm, cheesy layers with the cool, crisp lettuce is nothing short of magical. Serve this up with extra chips on the side for scooping up every last bite, or go rogue and stuff it into a burrito for the ultimate handheld experience.

Taco Rice Casserole Bake

Venture into the realm of comfort food with a twist that’ll make your taste buds do a happy dance. This Taco Rice Casserole Bake is the love child of your favorite taco night and the cozy embrace of a casserole, ready to spice up your dinner routine without the fuss.

Ingredients

• 1 lb ground beef, 85% lean
• 1 cup long-grain white rice, uncooked
• 2 cups chicken stock, low-sodium
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning, 1 oz
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles, until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a leaner dish.
3. Add the diced onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes.
4. Stir in the uncooked rice, taco seasoning, chicken stock, lime juice, sea salt, and black pepper. Bring to a simmer, then remove from heat.
5. Transfer the mixture to the prepared baking dish, spreading evenly. Cover tightly with aluminum foil.
6. Bake for 35 minutes, then remove the foil and sprinkle the top with both cheeses. Tip: For a golden crust, broil for the last 2-3 minutes.
7. Return to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
8. Garnish with fresh cilantro before serving. Tip: Let it rest for 5 minutes for easier slicing.

Amazingly, this casserole emerges from the oven with a perfect harmony of textures—creamy rice, hearty beef, and a gooey cheese topping that’s irresistibly golden. Serve it up with a dollop of sour cream or a side of crisp lettuce for a refreshing contrast.

Zucchini Taco Bake

Today’s the day we ditch the same-old taco Tuesday routine for something that’ll make your taste buds do a happy dance—Zucchini Taco Bake. This dish is like if a zucchini and a taco had a delicious love child, and trust me, it’s a match made in flavor heaven.

Ingredients

• 2 medium zucchinis, thinly sliced into 1/4-inch rounds
• 1 lb ground beef, 85% lean
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning, homemade or store-bought
• 1/2 cup tomato sauce
• 1 cup shredded sharp cheddar cheese
• 1/2 cup crushed tortilla chips
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium-high heat, warm the olive oil. Add the diced onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and ground beef to the skillet. Cook, breaking the meat into crumbles, until no pink remains, about 5 minutes. Tip: Drain excess fat for a leaner dish.
4. Stir in the taco seasoning, tomato sauce, salt, and pepper. Simmer for 2 minutes to meld flavors.
5. Arrange the zucchini rounds in a single layer at the bottom of the prepared baking dish. Spoon the beef mixture evenly over the zucchini.
6. Sprinkle the shredded cheddar cheese and crushed tortilla chips over the beef mixture. Tip: For extra crunch, add more chips on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh cilantro before serving. Tip: Let it sit for 5 minutes after baking for easier slicing.

Perfectly balanced between the crispness of zucchini and the hearty richness of taco-spiced beef, this bake is a textural dream. Serve it with a dollop of sour cream or a side of avocado slices for an extra layer of decadence.

Sweet Potato Taco Bake

Venture into the realm of comfort food with a twist that’ll make your taste buds dance the cha-cha. This Sweet Potato Taco Bake is the love child of a taco Tuesday and a casserole, promising a fiesta in every forkful without the hassle of individual taco assembly.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lb ground turkey, preferably pasture-raised
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, sea salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 25 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes roast, heat a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, let the turkey get a slight crisp on the edges.
4. Add the diced onion and minced garlic to the skillet with the turkey, sautéing until the onion is translucent, about 3 minutes. Stir in the black beans and corn, cooking for an additional 2 minutes to warm through.
5. Layer the roasted sweet potatoes at the bottom of the prepared baking dish. Top evenly with the turkey mixture, then sprinkle with shredded cheddar cheese.
6. Bake for 15 minutes, or until the cheese is bubbly and golden. Tip: For a more browned top, switch to broil for the last 2 minutes, watching closely to prevent burning.
7. Let the bake rest for 5 minutes before serving. Garnish with fresh cilantro, a dollop of sour cream, and a squeeze of lime juice. Tip: The lime adds a bright acidity that balances the richness of the cheese.

Dig into this bake to discover a harmonious blend of smoky, sweet, and savory flavors, with a texture that’s both hearty and comforting. Serve it straight from the dish for a family-style meal that’s as easy to love as it is to make.

Quinoa Taco Bake

Who knew that quinoa and tacos could have such a delicious love child? This Quinoa Taco Bake is here to prove that the fusion of wholesome grains and bold taco flavors can lead to a match made in culinary heaven. Perfect for those nights when you’re craving something hearty, healthy, and hilariously easy to make.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups organic vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb pasture-raised ground beef
• 2 tbsp taco seasoning, homemade or store-bought
• 1 cup fire-roasted diced tomatoes
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced, for garnish
• 1/2 cup sour cream, for serving

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes. Drain any excess fat.
5. Stir in the taco seasoning and diced tomatoes, cooking for an additional 2 minutes to let the flavors meld.
6. Combine the cooked quinoa and beef mixture in the prepared baking dish, spreading evenly. Top with the shredded cheeses.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the bake rest for 5 minutes before garnishing with cilantro and avocado slices. Serve with a dollop of sour cream.

Bold in flavor and boasting a delightful contrast between the creamy avocado and the crispy cheese topping, this Quinoa Taco Bake is a crowd-pleaser. Try serving it with a side of lime wedges for an extra zing that’ll make your taste buds dance.

Taco Stuffed Shells Bake

Get ready to taco ’bout a dish that’s about to rock your world! This Taco Stuffed Shells Bake is the love child of your favorite taco night and the comfort of a cheesy pasta bake, and trust us, it’s a match made in foodie heaven.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb ground beef, 80/20 blend
• 1 tbsp extra virgin olive oil
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1/2 cup water
• 1 cup refried beans
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the melted unsalted butter.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, warm the extra virgin olive oil and sauté the finely diced yellow onion until translucent, about 5 minutes.
4. Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spatula, and cook until browned, about 7 minutes.
5. Stir in the taco seasoning and water, then simmer for 5 minutes until the mixture thickens. Tip: For an extra kick, add a pinch of cayenne pepper.
6. Remove the skillet from heat and fold in the refried beans until well combined. Tip: Warming the beans slightly makes them easier to mix.
7. Stuff each cooked pasta shell with the beef and bean mixture, then arrange them in the prepared baking dish.
8. In a small bowl, mix the shredded sharp cheddar and Monterey Jack cheeses, then sprinkle evenly over the stuffed shells.
9. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
10. Let the bake rest for 5 minutes before garnishing with dollops of sour cream and a sprinkle of fresh cilantro.

Fantastically flavorful and irresistibly cheesy, this bake boasts a perfect harmony of spicy, savory, and creamy textures. Serve it with a side of crisp lettuce and a squeeze of lime for an extra zing that’ll make your taste buds dance.

Pizza Taco Bake

Just when you thought the debate between pizza and tacos couldn’t get any more heated, we’re throwing a curveball your way with a dish that’s the lovechild of both. Imagine the cheesy, saucy goodness of pizza cozying up with the spicy, crunchy vibes of a taco—this is the culinary mashup you didn’t know you needed.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp taco seasoning, homemade or store-bought
• 1/2 cup tomato sauce
• 1 pre-made pizza dough, room temperature
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/4 cup pickled jalapeños, drained
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream, for serving

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spatula, about 7 minutes.
4. Stir in the taco seasoning and tomato sauce, simmering for 2 minutes to blend the flavors. Remove from heat.
5. Roll out the pizza dough to fit the bottom and slightly up the sides of the prepared baking dish.
6. Spread the beef mixture evenly over the dough. Sprinkle with mozzarella and cheddar cheeses, then top with black olives and jalapeños.
7. Bake for 20-25 minutes, or until the crust is golden and the cheese is bubbly.
8. Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and serve with sour cream on the side.

Outrageously delicious, this Pizza Taco Bake boasts a crispy crust with a juicy, flavorful topping that’s a fiesta in every bite. Serve it with a side of guacamole for an extra layer of decadence, or slice it into squares for easy sharing at your next game night.

Taco Mac and Cheese Bake

Yowza! If you thought mac and cheese couldn’t get any better, buckle up for this Taco Mac and Cheese Bake—a dish that’s here to party in your mouth with every bite. It’s the love child of comfort food and taco night, and trust us, it’s a match made in flavor heaven.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1 lb ground beef, 80/20 blend
• 1 packet taco seasoning
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux, cooking for 1 minute until golden.
4. Gradually add the warmed milk to the roux, whisking constantly to prevent lumps, and cook until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in the cheddar and Monterey Jack cheeses until fully melted and smooth. Season with salt and pepper.
6. In a skillet over medium-high heat, brown the ground beef, breaking it into crumbles, then stir in the taco seasoning and 1/4 cup water. Simmer for 5 minutes until thickened.
7. Combine the cooked macaroni, cheese sauce, and taco meat in the prepared baking dish, mixing gently to ensure even distribution.
8. Sprinkle the panko breadcrumbs evenly over the top and bake for 20 minutes, or until the topping is golden and crispy.
9. Garnish with fresh cilantro before serving.

This Taco Mac and Cheese Bake emerges from the oven with a crispy top layer giving way to a creamy, cheesy interior packed with bold taco flavors. Serve it with a side of cool sour cream or a zesty lime wedge to cut through the richness for an unforgettable meal.

Buffalo Chicken Taco Bake

Oh, buckle up, buttercup, because we’re about to dive fork-first into a dish that’s the love child of game day and taco Tuesday – a Buffalo Chicken Taco Bake that’s so irresistibly good, it’ll have you doing touchdown dances in your kitchen.

Ingredients

• 2 cups shredded, cooked chicken (preferably from a rotisserie for maximum flavor)
• 1/2 cup Buffalo sauce (the kind that makes your taste buds sing)
• 1 cup sharp cheddar cheese, freshly grated (because pre-shredded is a no-go for us culinary rebels)
• 1/2 cup blue cheese crumbles (for that tangy punch)
• 1/4 cup sour cream (full-fat, because we’re not here to play)
• 1 tbsp clarified butter (for that golden, crispy bottom)
• 6 small flour tortillas (the soft, pillowy kind that hugs all the goodness inside)
• 1/2 tsp garlic powder (because garlic is life)
• 1/4 tsp smoked paprika (for a whisper of smoke and sass)

Instructions

1. Preheat your oven to 375°F (190°C) – because precision is key, and we’re not about that lukewarm life.
2. In a mixing bowl, combine the shredded chicken and Buffalo sauce, ensuring each piece is lovingly coated. Tip: Let this mixture sit for 10 minutes to let the flavors mingle like guests at a killer party.
3. Grease a baking dish with the clarified butter, making sure to cover every inch for that perfect golden crust.
4. Layer the bottom of the dish with 3 flour tortillas, slightly overlapping them to create a sturdy base.
5. Spread half of the Buffalo chicken mixture over the tortillas, followed by a sprinkle of half the cheddar cheese and blue cheese crumbles.
6. Repeat the layers with the remaining tortillas, chicken mixture, and cheeses. Tip: Press down gently on the second layer to compact the flavors together.
7. Dollop the sour cream over the top and sprinkle with garlic powder and smoked paprika for that extra zing.
8. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it rest for 5 minutes before slicing to keep all those delicious layers intact.

This Buffalo Chicken Taco Bake is a symphony of spicy, tangy, and cheesy notes, with a texture that’s crispy on the bottom and gloriously gooey on top. Serve it with a side of celery sticks and extra Buffalo sauce for dipping, because why not turn up the heat even more?

Taco Pie with Cornbread Crust

Feast your eyes on this culinary marvel that’s about to become your weeknight hero—a taco pie with a cornbread crust that’s as fun to make as it is to devour. Imagine all the zesty, spicy goodness of your favorite taco, cradled in a sweet, buttery cornbread embrace. It’s the kind of dish that’ll have you doing a happy dance from fridge to fork.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 lb ground beef, 80/20 blend
• 1 packet taco seasoning
• 1/2 cup water
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish with clarified butter.
2. In a large bowl, whisk together the sifted flour, cornmeal, sugar, baking powder, and kosher salt.
3. Add the whole milk, lightly beaten eggs, and melted clarified butter to the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough cornbread—gentle does it.
4. Pour the cornbread batter into the prepared pie dish and bake for 15 minutes, or until the edges just start to pull away from the sides.
5. While the crust bakes, brown the ground beef in a skillet over medium-high heat, breaking it into crumbles. Drain excess fat.
6. Stir in the taco seasoning and water, simmering for 5 minutes until thickened. Tip: Letting the meat mixture simmer ensures the flavors meld beautifully.
7. Spread the taco meat over the partially baked cornbread crust. Sprinkle with shredded cheddar cheese.
8. Return the pie to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Garnish with diced tomatoes, sliced black olives, a dollop of sour cream, and chopped fresh cilantro before serving.

How’s that for a showstopper? The cornbread crust offers a sweet contrast to the savory taco filling, while the melted cheese and fresh toppings add layers of texture and flavor. Serve it up with a side of guac for dipping, and watch it disappear before your eyes.

Taco Bell Inspired Mexican Pizza Bake

Hold onto your sombreros, folks, because we’re about to dive fork-first into a dish that’s as fun to make as it is to devour. This Taco Bell Inspired Mexican Pizza Bake is your golden ticket to flavor town, no drive-thru required.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning, 1 oz
• 1/2 cup water
• 1 can refried beans, 16 oz
• 4 large flour tortillas, 10-inch
• 2 cups shredded Mexican blend cheese
• 1/2 cup enchilada sauce
• 1/4 cup sliced black olives
• 1/4 cup diced tomatoes
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking magic.
2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 3 minutes.
3. Add minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Introduce the ground beef to the skillet, breaking it apart with a spatula. Cook until no pink remains, approximately 5 minutes.
5. Sprinkle the taco seasoning over the beef, followed by the water. Stir to combine and simmer for 2 minutes until the mixture thickens slightly.
6. Spread a thin layer of refried beans on one side of each flour tortilla. This acts as the glue for your layers.
7. Place one tortilla, bean-side up, in a greased 9-inch round baking dish. Top with half of the beef mixture, then sprinkle with 1/2 cup of cheese.
8. Repeat the layering process with another tortilla, the remaining beef, and another 1/2 cup of cheese.
9. Top with the third tortilla, spread with enchilada sauce, and finish with the remaining cheese, olives, and tomatoes.
10. Bake for 15 minutes, or until the cheese is bubbly and slightly golden. Let it rest for 5 minutes before slicing.
11. Garnish with fresh cilantro before serving to add a pop of color and freshness.

Absolute perfection is achieved when the cheese pulls stretch for miles and the layers hold their own against the hungriest of appetites. Serve this bake with a side of sour cream and a bold red sangria for a meal that’s anything but basic.

Low Carb Taco Bake

Hold onto your hats, folks, because this Low Carb Taco Bake is about to rock your world in the most deliciously unexpected way. Imagine all the zesty, cheesy goodness of your favorite taco night, but without the carb coma—sounds like a dream, right? Well, pinch yourself, because it’s about to get real.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tbsp avocado oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish with avocado oil.
2. In a large skillet over medium heat, warm the avocado oil. Add the diced yellow onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to avoid burning.
4. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 7 minutes.
5. Drain excess fat from the skillet, then stir in the chili powder, ground cumin, smoked paprika, sea salt, and black pepper. Cook for 2 minutes to let the spices bloom.
6. In a separate bowl, whisk together the heavy cream and lightly beaten eggs until smooth.
7. Transfer the beef mixture to the prepared baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
8. Pour the cream and egg mixture over the cheese, ensuring it’s evenly distributed.
9. Bake for 20 minutes, or until the top is golden and bubbly.
10. Remove from the oven and let it rest for 5 minutes before garnishing with fresh cilantro.

Dig into this Low Carb Taco Bake and marvel at the creamy, cheesy layers with just the right kick of spice. Serve it up with a dollop of sour cream or a side of crisp lettuce for that extra crunch—because who said low carb can’t be luxurious?

Conclusion

We hope these 18 spicy taco bake recipes inspire your next meal! Perfect for busy weeknights or cozy gatherings, there’s something for everyone to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you’re excited to make. Happy cooking!