Breakfast Taco Casserole Recipes

TACO BAKE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

BREAKFAST TACO CASSEROLE

Steps:

• Cook the breakfast sausage until it is done and crumbly.
• Drain off the excess fat (If you used chorizo, drain off LOTS of excess fat).
• In a 9x13-inch rectangular baking pan, start by layering the tater tots on the bottom.
• Then sprinkle the cooked sausage crumbles.
• Then place dollops of the chilies and tomatoes evenly around the pan (I don't drain them, but you can if you want a milder flavor).
• Evenly distribute the cubes of Velveeta.
• Place your 9x13-inch pan into a slightly larger jelly roll pan (has sides) to catch any spills or overflow.
• Now beat the eggs, salt, and pepper.
• Pour the eggs over the tater tots, sausage, and cheese.
• Cover and bake for 30 minutes at 350°F
• The eggs should be soft-set in the middle.
• At this point you can refrigerate the dish.
• Finish by baking uncovered for 15-20 minutes at 350°F.
• Serve with warm corn tortillas, salsa, and sour cream.
• Allow everyone to make their own breakfast tacos, or simply dish and eat.