New This Month

Under 30 Minutes

Taco Casserole

Ground beef, pinto beans, and tomatoes spiced with chili powder bubble under a crunchy, gooey topping of tortilla chips and two cheeses in this quick and easy, kid-friendly casserole.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Mike Krautter

Ingredients

  • 1 pound ground beef
  • Coarse salt and freshly ground pepper
  • 2 tablespoons safflower oil
  • 1 medium green bell pepper, diced (1 1/2 cups)
  • 1 medium white onion, diced (1 1/2 cups)
  • 2 tablespoons tomato paste
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 4 cups yellow corn tortilla chips, slightly crushed
  • 1 1/4 cup freshly shredded Monterey jack cheese (3 ounces)
  • 1 1/4 cup freshly shredded sharp cheddar cheese (3 ounces)
  • Thinly sliced radish, thinly sliced jalapeno, sliced black olives, sour cream, and fresh cilantro leaves for serving

Directions

  1. Preheat oven to 425 degrees. Heat a 10-inch cast iron skillet over medium-high heat. Add ground beef; season with salt and pepper. Cook, stirring frequently with a wooden spoon to break up meat, until meat is browned, 10 minutes. Transfer beef to a colander to drain. Discard excess oil.

  2. Wipe out skillet, add oil, and return to heat. Add bell pepper and onion. Cook, stirring, until tender and browning, 7 minutes. Add tomato paste; cook, stirring, 1 minute. Add back reserved beef, chili powder, oregano and cumin, tomatoes (with liquid), pinto beans, and 2 tablespoons water; bring to a boil. Remove from heat. Season with salt and pepper.

  3. In a large bowl, combine tortilla chips, 1 cup Monterey jack, and 1 cup cheddar cheese. Top casserole with chip mixture followed by remaining 1/4 cup each of Monterey and cheddar cheese. Bake until cheese is melted and golden in spots, about 3 minutes. Serve with radish, jalapeno, olives, sour cream, and cilantro.

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