Description
This hearty Taco Casserole combines seasoned ground beef, vibrant vegetables, black beans, corn, and melty Mexican cheese layered over crispy tortilla chips. Baked to bubbly perfection, it’s topped with fresh lettuce, pico de gallo, avocado, and other classic garnishes for a comforting and flavorful meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 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, drained
- 1 (15-oz.) can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 1/2 tsp. kosher salt
Assembly
- Nonstick cooking spray
- 1 (13-oz.) bag round tortilla chips, plus more for serving
- 1 (8-oz.) bag shredded Mexican-style cheese blend
Toppings
- Shredded lettuce
- Pico de gallo
- Avocado
- Cilantro, chopped
- Sour cream
- Sliced black olives
- Hot sauce
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook the vegetables and beef: In a large Dutch oven, heat the vegetable oil over medium heat. Add bell peppers, onion, poblano pepper, and garlic. Stir occasionally and cook until softened, about 10 to 12 minutes. Add the lean ground beef and taco seasoning. Break the beef into small crumbles and cook until browned, about 6 to 8 minutes. Stir in diced tomatoes with green chiles, black beans, corn, and kosher salt. Cook, stirring occasionally for 2 minutes, then remove from heat.
- Assemble the casserole: Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Lay tortilla chips in a slightly overlapping single layer covering the bottom (about 35 chips). Evenly spread half of the ground beef mixture over the chips, then sprinkle half of the shredded cheese on top. Repeat these layers once, finishing with cheese as the topmost layer. Reserve any remaining chips to serve alongside.
- Bake the casserole: Place the assembled dish into the preheated oven. Bake for 16 to 20 minutes until the cheese is melted and starts to brown slightly on the edges. Once baked, allow the casserole to cool for 10 minutes before serving.
- Add toppings and serve: Top the casserole with shredded lettuce, pico de gallo, avocado slices, chopped cilantro, sour cream, sliced black olives, and hot sauce to taste. Serve immediately with extra tortilla chips on the side for scooping.
Notes
- For a spicier dish, use a hot taco seasoning or add jalapeños to the vegetables.
- You can substitute ground turkey or chicken for lean ground beef for a lighter option.
- If fresh bell peppers are not available, frozen sliced peppers can be used.
- Letting the casserole sit for 10 minutes after baking helps it set and makes serving easier.
- Customize toppings according to your preferences or dietary restrictions.
