Sour Cream Taco Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 347.5
  • Total Fat: 9.5 g
  • Cholesterol: 26.0 mg
  • Sodium: 882.5 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 8.3 g
  • Protein: 16.0 g

View full nutritional breakdown of Sour Cream Taco Bake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Quick to throw together-- vegetarian-- good for those who don't normally "like" vegetarian entrees Quick to throw together-- vegetarian-- good for those who don't normally "like" vegetarian entrees
Number of Servings: 8

Ingredients

    1 c. chopped onion
    1, 28 oz. can diced tomatoes, drained (or 2, 15 oz. cans)
    1 package reduced sodium taco seasoning
    12 corn tortillas (6" diameter)
    7 oz. cheese (can use monterey jack, etc.-- we found a chipotle cheddar)
    1, 16 oz. container fat free sour cream
    1 tsp. seasoned salt
    paprika

Directions

In a large nonstick skillet, add diced onions and cook until soft. Add tomatoes, taco seasoning, and drained and rinsed pinto beans. Bring to a boil. Reduce heat to medium low, cover and cook about 10 min or until blended.

Preheat oven to 325. Coat 9x13" baking dish with nonstick spray. Spread a little of the sauce in the bottom of the pan and top w/ 4 of the tortillas, cut to fit (I cut them in half, and make 2 "squares" with the flat sides). Top w/ 1/3 of the remaining sauce and 1/3 of the remaining cheese. Repeat the layering 2 more times.

In a small bowl (or the container) combine the sour cream & seasoned salt. Spread over the cheese to the edges of the dish. Sprinkle with paprika. Bake for 25-30 minutes, or until bubbly.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MYSHELLE10.

Rate This Recipe