Taco Bake


I’m back! It’s been almost 2 weeks but life has been hectic. Big news, the school board election took place Tuesday and Elisa won! Which was cause for celebration.  And now I am back to real life.  Let’s just say I am counting down the days until Thanksgiving.  In the meantime I decided I had to get myself back in the kitchen and to stop eating out.  Tonight I am making a Taco Bake in individual ramekins.  It can be hard to cook for just one or two and this recipe is perfect for just one with leftovers or you and a roommate/significant other.  Or you can double it and bake in a casserole dish for a larger family.

Taco Bake 

Serves 2; Prep time 15 min; Cook time 35 min












  • olive oil
  • 1/2 lb ground turkey
  • 2 cloves of garlic, pressed
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 3/4 teaspoon chili powder
  • 1 teaspoon of taco seasoning
  • 1/2 medium onion, chopped
  • 1/2 poblano pepper, chopped
  • 1 vine ripe tomato, seeded & chopped
  • 4 4″ corn tortillas
  • shredded cheddar and monetary jack cheeses
  • 6 tablespoons black beans
  • salt and pepper to taste
  • sour cream
  • tortilla chips

Preheat oven to 350 degrees.  Coat bottom of a medium pan with olive oil.  Combine turkey, cumin, paprika, chili powder, garlic and salt and pepper in pan and cook on medium heat until meat is browned.


Add in poblano pepper, tomato, onion and taco seasoning and cook until veggies are tender, about 5 minutes.  Spray 2 individual ramekins with olive oil.  Layer meat, tortilla, cheese, and black beans twice.  Top off with meat and sprinkle with cheese. Cover with foil and bake for 30 minutes.  Uncover and bake for an additional 5 minutes until bubbly.  Let sit 10 minutes and enjoy with sour cream.


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