Tex-Mex Bake

Here's an easy dish that's sure to be appreciated at the weeknight supper table or whenever hungry people gather. Double this recipe and bake it in a 9x13-inch dish, and you'll have enough for a bunch of ravenous football fans. This is a Tex-Mex dish for people who appreciate that spicy and unique fusion of Texas and Mexican cooking. A close observer of the recipe might note that it resembles a kind of meatloaf. Therefore, if spicy isn't your cup of tea, go with the meatloaf. Our Favorite Meatloaf recipe is terrific!

  • 2 cups crushed corn chips
  • 1 large egg, beaten
  • 2 tablespoons water
  • 1 ¼ pounds lean ground beef (ground sirloin preferred but at least 85% lean if using ground chuck)
  • 1 1-ounce envelope taco seasoning (like Old El Paso)
  • 1 teaspoon chili powder
  • 4-ounce can chopped green chiles, drained
  • 2 fresh jalapeños, stems removed, seeded and minced
  • 1 ½ cups grated Monterey Jack cheese, divided (or half-and-half mixture of sharp cheddar and Monterey Jack)
  • 1 ¼ cups chunky salsa, divided (use your favorite, medium preferred)
  • ¼ cup chopped green bell pepper or seeded poblano
  1. Preheat oven to 350°F.
  2. Beat the egg with the water and pour over crushed corn chips. With a fork, press into 9-inch pie plate. Mixture will be very sticky so place a sheet of plastic wrapo over the mixture to aid in pressing mixture evenly over bottom and sides of plate. Bake for 10 minutes.
  3. Meanwhile, in a large bowl, break up the ground beef well with a fork. Lightly stir and fold together the beef, taco seasoning, green chiles, minced jalapeños, ½ cup of the salsa and ¾ cup of the cheese.
  4. Mound the mixture in the prepared crust without pressing down. Top with remaining salsa and chopped green pepper or poblano.
  5. Bake at 350°F for 50 minutes. Remove from oven and top with the remaining cheese. Return to oven for an additional 3 or 4 minutes until cheese is melted.


Ready in: 1 Hour 15 Min

Recipe editor Patricia Mitchell