Taco Bake for a Weeknight Plate

For Taco Bake for a Weeknight Plate, the counter starts with chili powder, ancho chili powder or New Mexico chili powder, and onion powder. Portion it for 6 Servings.

Count on 25 minutes of prep, 15 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Taco Seasoning

• 1 tablespoon chili powder
• 1 teaspoon ancho chili powder or New Mexico chili powder
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne
• 1 teaspoon light brown sugar or dark brown sugar

For the casserole

• ½ red bell pepper diced
• ½ yellow bell pepper diced
• ½ orange bell pepper diced
• 1 yellow onion diced
• 2 teaspoon garlic minced
• 2 bunches kale pulled from stalks and chopped
• Kosher salt to taste
• 1 lb lean ground beef or turkey or chicken
• 2 teaspoons homemade taco seasoning
• 2 tablespoons tomato paste
• 14 oz black beans drained
• 8 oz Mexican shredded cheese blend

How the cooking goes

1. Make the taco seasoning by whisking all the spices and sugar in a bowl. It makes about 2 ½ tablespoons. You store the leftovers in a little spice jar or OXO pop container to make the next time quick and easy.
2. Heat the oven to 350°F with the fan (convection) or 375°F.

Cook the veggies

1. In a large pan, heat up 1-2 tablespoons canola oil and sauté bell peppers and onion until softened and they have a little char.
2. Reduce heat then add minced garlic and chopped kale. Depending on the size of your pan you might need to add the kale in batches to allow it to soften and shrink before you add more. Season with kosher salt.
3. Pour into casserole dish. Sprinkle with a little Mexican cheese blend.
4. Put the drained black beans. You can use any canned beans that you enjoy. Cooks have used kidney beans as well as some other “non-traditional” beans and they are all good.

Cook the taco meat

1. Season ground beef with 2 large pinches of kosher salt and the taco seasoning.
2. In the same sauté pan, add a little more oil then sear ground beef. [If you want to speed up the process and you don’t mind the dishes, then you can simultaneously cook the veggies and ground beef. it is steady to start the vegetables first because they take longer.].
3. Cook almost all the way then add 2 tablespoons of tomato paste. Cook until ground meat is done.
4. Add the taco meat on top of the beans in the casserole dish.
5. Top with remaining cheese. (6- 8 oz bag total) Cover with foil.
6. Cook in preheated oven or in the air frier (set to air fry 350°F) for 15 minutes or until cheese has melted and the kale has rewarmed.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Creole Stuffed Peppers with a Tomato Sauce for Pouring and Beef Stroganoff Rested Before Slicing.