Shake up Taco Tuesday with a taco recipe that combines everyone’s favorites—seasoned beef, tortilla chips, and all the toppings—in one baking dish. The chips are layered just like noodles in a lasagna and will still keep some of their crunch after baking. As for toppings, the sky’s the limit! Add this casserole to your list of go-to Mexican recipes for any night of the week. Your family is guaranteed to love it. All that’s missing is a margarita!
Ingredients
FOR THE CASSEROLE:
- 1 tbsp. vegetable oil
- 2 red and/or yellow bell peppers, stemmed, seeded and thinly sliced
- 1 yellow onion, thinly sliced
- 1 poblano pepper, stemmed, seeded and chopped
- 3 garlic cloves, chopped
- 1 1/2 lb. lean ground beef
- 1 1-oz. packet taco seasoning
- 1 10-oz. can mild diced tomatoes and green chiles (such as Rotel), drained
- 1 15-oz. can black beans, drained and rinsed
- 1 c. corn kernels, fresh or frozen
- 1 1/2 tsp. kosher salt
- Nonstick cooking spray
- 1 13-oz. bag round tortilla chips, plus more for serving
- 1 8-oz. bag shredded Mexican-style cheese blend
TO SERVE:
- Shredded lettuce
- Pico de gallo
- Avocado
- Cilantro, chopped
- Sour cream
- Sliced black olives
- Hot sauce
Directions
- 1For the casserole: Preheat the oven to 375°F.
- 2In a large Dutch oven, heat the oil over medium heat. Add the bell pepper, onion, poblano, and garlic. Cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Add the ground beef and taco seasoning packet. Cook, stirring often to break into small crumbles, until browned, 6 to 8 minutes. Add the canned tomatoes and green chiles, black beans, corn, and salt, and cook, stirring occasionally, until well combined, about 2 minutes. Remove from the heat.
- 3Lightly grease a 13-by-9-inch baking dish with cooking spray. Arrange the tortilla chips in a slightly overlapping single layer in the bottom of the baking dish (about 35 chips in a layer). Top with about half of the ground beef mixture in an even layer. Sprinkle evenly with half of the cheese. Repeat the layers once, ending with cheese on top. Reserve the remaining chips for serving.
- 4Bake the casserole until the cheese is melted and beginning to brown on top, 16 to 20 minutes. Let cool for 10 minutes before topping and serving.
- 5To serve: Top with shredded lettuce, pico de gallo, avocado, cilantro, sour cream, black olives, and hot sauce. Serve with extra tortilla chips.
Tip: Round tortilla chips work great for making an even layer, but any sturdy tortilla chip will work!
