*Mexican Taco Bake Casserole* – layered, cheesy and so tasty!

 

Here is the full recipe:

 

*Ingredients:*

 

*For Meat Layer:*

– 500g Chicken or Beef Qeema (minced)

– 1 cup cooked rice

– 1 onion chopped

– 2 garlic cloves minced

– 1 packet Taco seasoning (or 1 tsp cumin, paprika, salt, black pepper)

– 1/2 cup tomato salsa / ketchup

– 2 tbsp oil

 

*For Topping:*

– 1 cup sour cream (or hung curd / mayonnaise + dahi mix)

– 1 cup shredded cheddar / mozzarella cheese

– 1 cup iceberg lettuce chopped

– 1/2 cup cherry tomatoes sliced

– 1 avocado diced (optional)

– 1/4 cup black olives sliced

– Fresh coriander

 

*Method:*

 

*1. Cook Qeema:* Heat oil, fry onion & garlic, add qeema, cook till brown. Add taco spices and salsa. Mix in cooked rice. Cook 5 mins.

 

*2. Layer in Dish:* In a baking dish, spread the qeema-rice mixture as first layer. Press it flat.

 

*3. Cheese Layer:* Spread sour cream on top, then sprinkle all the cheese.

 

*4. Bake:* Bake in preheated oven at 180°C for 15-20 mins till cheese melts.

 

*5. Fresh Topping:* Take out from oven and immediately top with lettuce, tomatoes, avocado, olives and coriander.

Serve hot! It’s a complete meal –

Want me to give you the desi version without avocado and sour cream?

Tips for perfect *Taco Bake* 

 

*1. Don’t make it watery:* After cooking qeema, dry all water. If mixture is watery, the bake will break while serving.

 

*2. Rice tip:* Use leftover boiled rice or 90-second microwave rice. Don’t use fresh hot sticky rice.

 

*3. Cheesy pull:* Mix mozzarella + cheddar. Mozzarella gives stretch, cheddar gives taste.

 

*4. Sour cream substitute (Desi):* Mix 1/2 cup thick dahi + 2 tbsp mayo + pinch salt + lemon juice. Same taste!

 

*5. Don’t bake the salad:* Lettuce, tomato, avocado & olives always add AFTER baking. Otherwise they become black and soggy.

 

*6. Spicy version:* Add chopped jalapenos or 1 tsp chili flakes in qeema layer.

 

*7. Make it crispy:* For a crunchy base, you can add a layer of crushed nachos or khasta papad at the bottom before the qeema.

 

*8. Storage:* Best to eat fresh. If you want to store, store only the baked qeema+cheese part in fridge for 2 days. Add fresh veggies only when serving.