Layered Taco Bake: $1.62 per serving

Layered Taco Bake: $1.62 per serving

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This was an experiment that worked out wonderfully! The initial bake was nice and crispy, and could even be picked up like an open crunch wrap. My whole family loved this one!


  • Cost:
    • 18 corn tortillas: $.63
    • Chicken breasts: $6.77
    • Black beans: $.78
    • Cheese: $3.98
    • 1/3 container of sour cream: $.83
    • Salsa: Homemade from garden
    • Romaine lettuce: From garden
    • Roma tomatoes: From garden
    • Total cost for 8 servings: $12.99 or $1.62 per serving
5 from 1 vote

Layered Taco Bake

Simple ingredients that will be a family favorite!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Leslie


  • 3 units Boneless skinless chicken breast
  • 1 can Drained and rinsed black beans
  • 18 units La Banderita corn tortillas
  • 1/2 cup Salsa
  • 8 oz Sour cream
  • 2 cups Shredded Mexican blend cheese
  • Salt to taste
  • Pepper to taste
  • Cumin to taste
  • Chili powder to taste
  • 1 head Chopped Romaine lettuce
  • 2 units Chopped Roma tomato


Meat preparation

  1. Cook chicken until tender enough to shred. I personally used a crock pot to do this and just left it to cook on high for 4 hours. Season chicken with salt, pepper, cumin, and chili powder to taste.

Preparing filling

  1. Preheat oven to 375.

  2. Use cooking spray or olive oil to prepare a 3 quart glass baking dish.

  3. In a large bowl, shred the cooked chicken.

  4. Drain and rinse 1 can of black beans. Add to bowl with chicken.

  5. Add 1/2 cup salsa to bowl.

  6. Add 1 cup sour cream to bowl.

  7. Mix ingredients until well blended. Set bowl aside.

Preparing baking dish

  1. Line bottom of prepared baking dish with 6 corn tortillas. Overlap is just fine.

  2. Put 1/2 of meat and bean mixture on top of tortillas. Spread evenly.

  3. Sprinkle 1/3 of your shredded cheese over mixture.

  4. Top ingredients with 6 more corn tortillas.

  5. Put the remainder of meat mixture on top of tortillas.

  6. Sprinkle 1/3 of your shredded cheese over mixture.

  7. Line your final layer of 6 corn tortillas.

  8. Sprinkle the rest of your cheese on top.

  9. Cover dish with foil and bake for 20 minutes covered.

  10. Remove foil and continue baking until cheese is slightly browned, roughly 20 minutes.

Final touches

  1. Let dish cool for 5-10 minutes.

  2. Top with chopped Romaine lettuce and Roma tomatoes.

  3. Serve with salsa, sour cream, and hot sauce as desired.

Recipe Notes

The way this recipe is written, it is fairly mild so my preschooler will eat it. If you want to add more kick to it, experiment with jalepenos, or add more chili powder or even hot sauce to the mix.


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