My Take On A Taco Bake

Recipes - A Cup of Kathy

Dank. Dull. Dreary. All-day-rain. Not what you’d call a pleasant day…and not one conducive to outdoor activities.

Since I had two one-pound packages of 93% lean ground turkey in the fridge, I decided to spend some of the day in the kitchen to get a head start on the week’s menu.

First up was chili, and we’ll enjoy two nights of meals from this hearty family favorite.

As for that other pound of ground turkey…the idea of tacos was appealing, but I didn’t have taco shells or tortillas on hand. After looking through my pantry of ingredients, I was inspired to create a taco bake.

I browned the ground turkey and drained the small amount of grease; microwaved a cup of quick cook white rice; drained and rinsed a can of red kidney beans; and drained a can of petite diced tomatoes and then used a spoon and a strainer to press out the excess fluid. I put those four ingredients in a large bowl and then added two packets of taco seasoning and one can of condensed cheddar cheese soup.

Once the ingredients were combined, I spooned the mixture into a 1.5 quart Simply Lite Square Baker by Corning and baked in a 350-degree oven for 30 minutes. It looked and smelled so good that we decided to have it for lunch today, topped with finely shredded cheddar cheese and sour cream.

How good was my Taco Bake? The dish is empty and soaking. I’ve been asked to make it again, in a couple of weeks, and this time, serve it with scoop-size tortilla chips.

What’s your favorite rainy day recipe?

Drop me a line in the comments below. I’d love to hear from you.

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2 thoughts on “My Take On A Taco Bake

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