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Thursday, August 13, 2015

King Hacienda Taco Enchilada Bake

I call this the King Hacienda Taco Enchilada Bake to differentiate from the King Ranch (no relation) dishes I’ve been posting.  So that you do not confuse this example of Tex-Mex cuisine with that developed on the famed South Texas Rancho Deluxe, let me specify that the King Hacienda is rather less imposing.  We are the other King Family enterprise which consists of a pair of Texas ex-pats living up here in liberal Washington State. It's a sumptuous 1 bedroom hacienda located over a garage deep in a South Puyallup cottonwood swamp, just an ash cloud’s throw from Mt. Rainier where Sheila lives with her husband, Tom and Daisy the Wonder Dog.

You may notice that my King labeled dishes tend to have a certain cheesy quality to them. If you object to cheese, you are certainly free to use grated tofu, grated soy cheese or anything else you can find that’s of a cheesy texture and which melts. It is my own belief that cows are quite proud of their cheddar products and don’t mind me using them to create Tex-Mex dream dishes for celebratory purposes.

The King Hacienda Taco Enchilada Bake is a lovely dish that I based on a Krysten Schwartz recipe on  I simply vegetarianized it. The recipe doesn’t call for a lot of spices. I use Loma Linda Taco Filling which is already spiced up. The rest of the flavors come from the ingredients, which are as follows:


  • Small can or ½ large can of Loma Linda Taco Filling
  • ½ large onion diced
  • 2 cups grated cheddar cheese
  • ½ cup sour cream
  • ½ cup Picante sauce
  • Small can tomatoes and green chiles (Rotel mild)
  • 10 corn tortillas


  1. Preheat the oven to 350 degrees
  2. Carmelize diced onions in skillet then add taco filling and brown
  3. In small bowl mix sour cream, tomatoes & green chiles and Picante sauce
  4. Spray the bottom of a 9x12 casserole dish with spray cooking oil and add a few little dabs of Picante sauce.
  5. Lay 3 or 4 corn tortillas over the bottom of the casserole dish
  6. Add a layer of cooked onions and taco filling
  7. Spoon in a layer of the sour cream/picante/chiles mix
  8. Add a layer of grated cheddar
  9. Add a second layer of tortillas. (Tortilla chips will work too, but will make the dish saltier)
  10. Add the rest of the taco filling and onions
  11. Add the rest of the sour cream/picante/chiles mix
  12. Top with cheddar cheese and bake at 350 degrees until bubbly. If you are going to reheat it for potluck the next day, pull it out before it browns on top, then heat until the cheese starts to brown on top just before serving.

Note:  This is a great way to use up leftover vege-taco meet after a taco supper or something. I can also get two of these enchilada bakes out of a single large can of Loma Linda Taco Filling – a nice contribution to a big potluck. This dish is even better if you make it the day before. The flavors permeate through the dish and give you a lovely panoply of tastes in every bite.

Have a Happy Potluck!

Tom & Sheila King
© 2015


  1. Author's Note: This stuff is really good after it's sat overnight in the fridge and been reheated. The Perfect Potluck Casserole!

  2. Just found your blog through Pinterest- you've given me quite a smile this morning. I appreciate your celebratory and inclusive representation of vegetarian foods that bring back my fond SDA potluck memories. Thanks from a fellow Washingtontonian

  3. Glad you enjoyed it. More to come if you want to subscribe. There's a box in the upper left corner for email subscribers and another for followers.

    Nice of you to leave a comment. Thanks.


  4. I am so making this dish this Week!