This post originally appeared on Catz in December of 2013. While it’s one of the simplest little recipes you ever did see, we still make it all the time – it comes together about as quick as a “raid the fridge” nacho! We remade it, updated the recipe, and took some new photos (though it’s kind of tough to photograph), and, well, if you haven’t tried it, you should! Your schedule, wallet, and family will all thank you…

‘Tis the season for holiday parties, holiday recitals, Christmas shopping, and the general hustle and bustle that this time of year offers. My head is spinning just thinking about it. Sometimes it seems as though I only have minutes to get dinner on the table.

I’m a huge fan of a dinner I can prepare ahead of time and just keep in the fridge until it’s time to cook it. This taco bake is one of those easy dinners that just comes together with the snap of a finger.

This taco bake reminds me of a taco salad, but without the shell, which is perfect for me because I love everything about a taco salad, but the shell. Maybe that’s weird, but I just prefer what’s in the salad.

I might add that this isn’t a particularly pretty dish to serve. It isn’t made to stand up nice and stiff like a lasagna, it kind of just falls onto your plate, but that doesn’t change how good this is. A little bit of melted cheese, crispy tortilla chips, fresh lettuce and sliced olives…what’s not to love?!

 

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Taco Bake

Yield: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Need an easy, tasty recipe you can make ahead and finish in a hurry? This ridiculously simple taco bake's got you covered.

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Ingredients

• 3-4 cups crushed tortilla chips
• 2 (15 oz) cans chili with beans
• 2 (4 oz) cans chopped green chiles
• 1 (15 oz) can sliced olives, divided
• 1 cup low fat sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey jack cheese
• 2 cups chopped iceberg lettuce

Instructions

1. Spread 1 cup tortilla chips into an ungreased 9×13 baking dish.
2. In a small bowl, combine green chiles, 1/2 of olives, and chili.
3. Spoon over chips.
4. Spread sour cream over the top.
5. Sprinkle with cheeses, remaining chips, and remaining olives.
6. Bake, uncovered, at 375 degrees for 10-15 minutes.
7. Top with lettuce.

Notes

Originally sourced from Taste of Home

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 42mgSodium: 495mgCarbohydrates: 40gFiber: 4gSugar: 2gProtein: 14g