Ingredients
Scale
- For the Meat Filling:
- 1.5 lbs ground beef (80/20 or 85/15 recommended for flavor)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or 3 tablespoons homemade taco seasoning)
- 2/3 cup water or beef broth
- 1 can (4 oz) diced green chiles, undrained (optional, for a mild kick)
- 1 tablespoon olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
- For the Layers & Topping:
- 1 can (16 oz) refried beans (vegetarian or traditional)
- 1 jar (16 oz) salsa, medium or mild, your preference
- 1 large bag (10–13 oz) tortilla chips, preferably sturdy ones, roughly crushed
- 3 cups shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)
- 1/2 cup sour cream (optional, for mixing with refried beans for creaminess)
- Optional Toppings for Serving:
- Shredded lettuce
- Diced tomatoes
- Extra sour cream or Greek yogurt
- Guacamole or diced avocado
- Sliced black olives
- Fresh cilantro, chopped
- Pickled or fresh jalapeño slices
- Extra salsa
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter.
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Beef: Add the ground beef to the skillet with the onions and garlic. Break it apart with a spoon and cook, stirring occasionally, until browned, about 8-10 minutes. Drain off any excess grease.
- Season the Meat: Stir in the taco seasoning, water (or beef broth), and the can of diced green chiles (if using). Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, or until the liquid has reduced slightly and the sauce has thickened. Season with salt and pepper to taste, keeping in mind that taco seasoning and chips already contain salt. Remove from heat.
- Prepare the Beans (Optional Step for Creaminess): In a small bowl, you can mix the refried beans with 1/2 cup of sour cream. This makes the beans easier to spread and adds an extra layer of creaminess. If you prefer, you can use the refried beans as they are.
- Assemble the Casserole Layers:
- First Layer (Chips): Spread about half of the crushed tortilla chips evenly over the bottom of the prepared baking dish.
- Second Layer (Beans): Dollop the refried beans (mixed with sour cream or plain) over the chips and carefully spread into an even layer using the back of a spoon or an offset spatula.
- Third Layer (Meat): Spoon the seasoned ground beef mixture evenly over the refried beans.
- Fourth Layer (Salsa): Pour about 1 cup of the salsa evenly over the meat mixture.
- Fifth Layer (Cheese): Sprinkle about 1.5 cups of the shredded Mexican cheese blend over the salsa.
- Sixth Layer (More Chips): Add the remaining crushed tortilla chips on top of the cheese.
- Seventh Layer (More Salsa & Cheese): Drizzle the remaining salsa over the chips (or reserve some for serving, if preferred). Top with the remaining 1.5 cups of shredded cheese, ensuring an even coverage for a perfectly melted top.
- Bake the Casserole: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is heated through, the cheese is completely melted and bubbly, and the edges are slightly golden brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10 minutes of baking.
- Rest Before Serving: Once baked, carefully remove the casserole from the oven and let it rest for 5-10 minutes. This allows the layers to set, making it easier to slice and serve.
- Garnish and Serve: Cut the Taco Bake Casserole into squares and serve hot. Set up a toppings bar with shredded lettuce, diced tomatoes, sour cream, guacamole, olives, cilantro, jalapeños, and extra salsa so everyone can customize their portion.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650