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Taco Bake
Alissa Marie Wellness

Taco Bake

This Taco Bake is your healthy spin on a classic Mexican favorite. Layers of seasoned grass-fed beef, refried pinto beans, and high-fiber tortillas come together with a light enchilada sauce and melty cheese, baked until bubbly and golden. Protein-packed, fiber-rich, and designed to support gut health and balanced blood sugar while still hitting all the comfort food vibes. Perfect for meal prep, weeknight dinners, or feeding a crowd without compromising your wellness goals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 395
Ingredients Method Notes

Ingredients
  

Meat Layer:
  • 1 lb grass-fed ground beef (or turkey)
  • 1 tbsp homemade taco seasoning or store bought
  • 1/4 cup beef broth or water
Bean Layer:
  • 1 can 16 oz organic refried pinto beans
  • 2 –3 tbsp water
Tortilla Layers:
  • 8 high-fiber tortillas gluten-free if preferred
  • 3 tbsp avocado oil for brushing
Top Layer:
  • 3/4 cup red enchilada sauce
  • 1 small can diced tomatoes drained
  • 1 cup shredded Mexican cheese blend
Fresh Toppings:
  • Sliced green onions
  • Diced tomatoes
  • Shredded lettuce
  • Greek yogurt optional
  • Hot sauce
Homemade Taco Seasoning:
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt

Method
 

Prep the Meat Layer:
  1. Heat a large skillet over medium-high heat.
  2. Add ground beef and cook 5–7 minutes, breaking apart until browned.
  3. Drain excess fat.
  4. Stir in homemade taco seasoning and 1/4 cup beef broth (or water). Simmer 3–5 minutes until thickened. Remove from heat.
Prepare the Bean Layer:
  1. In a small pot, combine refried pinto beans with 2–3 tbsp water until spreadable. Heat gently.
Crisp the Tortillas:
  1. Preheat oven to 400°F
  2. Brush both sides of all tortillas with avocado oil.
  3. Bake 5–8 minutes, flipping halfway, until slightly golden but still flexible. Let cool 2–3 minutes.
Assemble the Bake:
  1. Lightly grease a 9x13-inch baking dish.
  2. Layer 1: Place 4 tortillas on the bottom, overlapping slightly.
  3. Layer 2: Spread all the refried beans evenly.
  4. Layer 3: Layer all seasoned beef on top.
  5. Layer 4: Top with remaining 4 tortillas.
  6. Layer 5: Pour enchilada sauce over tortillas.
  7. Layer 6: Sprinkle drained diced tomatoes.
  8. Layer 7: Cover with shredded cheese.
Bake:
  1. Bake at 400°F for 15–20 minutes until cheese is melted, bubbly, and slightly golden.
  2. Let rest 5 minutes before cutting.
Serve:
  1. Slice into 8 squares.
  2. Top each serving with green onions, diced tomatoes, shredded lettuce, a dollop of Greek yogurt, and hot sauce if desired.

Notes

Macros per Serving Estimates (8 servings)
  • Calories: 395 kcal
  • Protein: 23 g
  • Carbs: 15 g
  • Fiber: 11 g
  • Fat: 19 g

Cooking Notes:

  • Press beans and beef layers evenly to keep the bake from falling apart.
  • Make ahead tip: Assemble the bake the night before and store in the fridge; bake fresh before serving.
  • For extra crispiness, crisp the tortillas lightly in the oven. 
    Notes on canned refried beans:
    • Look for low-sodium, no added fat versions if you want it healthiest.
    • Some brands add vegetable oils or preservatives, which can bump fat and sodium slightly.
    • If you want maximum gut-friendly benefits look for those made with water or avocado oil.