@martinamcbride: It was the night before the big ice storm here in Nashville and I decided to try a new recipe. I’m not sure what to call it but it’s a taco egg casserole kind of thing. All I know is it was amazing. I’ve made it 3 times since. It’s perfect for a quick weeknight supper (and it’s even better the next day. It’s also a great brunch dish. Here’s the recipe. Make it and let me know what you think! Taco Egg and Cheese Casserole 1/2 onion, minced 1 Tblsp oil 1 lb ground chuck Taco seasoning to taste 6 eggs 1 1/2 cup grated cheddar or pepper jack cheese, plus a little extra for sprinkling 1 cup heavy cream Salt and pepper Preheat oven to 350 degrees F Sauté onion in oil. Sprinkle with a pinch of salt. When onion is soft add ground chuck. Season with salt and pepper and cook, stirring and breaking it up occasionally until it is browned. Add taco seasoning and a splash of water. Let it cook over low to medium heat until liquid has cooked down, about 10 minutes. Add eggs to a bowl and whisk until smooth. Add cheese and heavy cream and mix. Put taco meat mixture in an ovenproof dish. Pour egg and cheese mixture over the top and spread evenly. Sprinkle a little extra cheese. Bake at 350 for 30 minutes. Top with salsa, sour cream and guacamole (or whatever you want!). Enjoy! Can be made a day ahead. #casserolerecipe

Martina McBride

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Thursday 12 March 2026 20:34:05 GMT