Reviews Add Rating & Review
Back to Taco Casserole All Reviews for Taco Casserole - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 30 mins Servings: 6 taco-cassarole-0497-d112420.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 30 mins Servings: 6 taco-cassarole-0497-d112420.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 30 mins Servings: 6
Recipe Summary
prep: 25 mins total: 30 mins
Servings: 6
prep: 25 mins
total: 30 mins
prep:
25 mins
total:
30 mins
Servings: 6
6
taco-cassarole-0497-d112420.jpg
taco-cassarole-0497-d112420.jpg
Ingredients
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
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.
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Taco Casserole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Taco Casserole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
