Ortega Fiesta Bake Recipes

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ORTEGA TACO BAKE



Ortega Taco Bake image

This came from a bottle of Ortega Taco Sauce. I have been holding onto to this little 2 by 3 inch label with the recipe on it for years, so I figured I better post it before I lose it! If I don't have taco shells, sometimes I use broken tortilla chips. I did tweak it to our tastes a bit. We really enjoy it...hope you do, too.

Provided by Karen..

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 small onion, chopped
1 cup ortega thick & smooth taco sauce
3/4 cup water
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) package taco seasoning mix
12 white taco shells or 12 yellow taco shells, broken,divided
8 ounces shredded sharp cheddar cheese or 8 ounces Mexican blend cheese
chopped tomato
sliced green onion
sour cream
sliced jalapeno

Steps:

  • Preheat oven to 375*.
  • Grease 11 x 7 inch baking dish.
  • Cook beef and onion until beef is browned; drain.
  • Stir in taco sauce, water, chiles and seasoning mix.
  • Cook over low heat for 3 to 4 minutes.
  • Layer half of broken shells on bottom of baking dish.
  • Cover with half of meat mixture; sprinkle with 1 cup of cheese.
  • Repeat with remaining ingredients.
  • Bake for 20 to 25 minutes or until bubbly.

ORTEGA FIESTA BAKE



Ortega Fiesta Bake image

This makes a very large casserole dish -- so is especially good to take to potlucks and large gatherings. I have never tried to cut the recipe in half -- but I'm sure it could be done without any problem. (I believe I have the size of the Jiffy Corn Muffin Mix right -- they are the small boxes)

Provided by Bobbie

Categories     One Dish Meal

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 1/2 lbs ground sirloin
1 1/2 cups chopped onions
1 (16 ounce) jar medium ortega garden-style salsa
2 (1 1/4 ounce) packages taco seasoning mix (I only use about 1 1 /2 packages)
1/4 cup water
1 (16 ounce) bag frozen corn
1 cup sliced ripe olives
2 (8 1/2 ounce) packages Jiffy corn muffin mix
1 1/2 cups cheddar cheese, shredded (the taco blend of cheese works well)
1 (4 ounce) can diced green chilies

Steps:

  • Brown meat and onion until meat is no longer pink. Drain any excess fat.
  • Add taco seasoning, water and salsa. Simmer 5 to 6 minutes until thickened but not dry.
  • Add corn and olives.
  • Spoon into an ungreased 3 1/2 to 4 quart casserole dish.
  • Prepare Corn muffin mix according to instructions on box. Add cheese and chopped green chilies.
  • Spread over meat mixture.
  • Bake, uncovered at 350 for 35 minutes or until golden.

Nutrition Facts : Calories 497.7, Fat 25.4, SaturatedFat 10.1, Cholesterol 79, Sodium 1043.9, Carbohydrate 41.8, Fiber 4.9, Sugar 10.7, Protein 26.6

MEXICAN FIESTA BAKE



Mexican Fiesta Bake image

This recipe is a favorite of my whole family; even the child who hates meat. I like to experiment with different cheeses or different salsas. I think there are supposed to be 6 servings in this dish but because everyone has seconds it serves 5 with no leftovers. For more servings increase to 1 1/2 lb beef and increase corn bread to 2 boxes and cheese accordingly. Bake in 9x9 or larger casserole dish.

Provided by vicki winchester

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 package taco seasoning
3/4 cup water
1/2 cup salsa
1 package cornbread mix
2/3 cup shredded cheddar cheese

Steps:

  • Brown ground beef, and drain excess fat.
  • Add water, taco seasoning, and salsa.
  • Cook for 15 minutes or until water is reduced.
  • Place beef in small casserole dish.
  • Sprinkle with 1/3 cup of cheese.
  • Mix corn bread according to package directions and add remaining cheese.
  • Mix.
  • Spread corn bread on top of beef.
  • Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

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