This delightful dish takes the classic flavors of a walking taco—crunchy chips, seasoned ground beef, and zesty toppings—and transforms them into a cozy, oven-baked casserole that's perfect for family dinners or potlucks.
Ingredients
Scale:
1 pound ground beef (preferably 80/20)
1 medium onion, diced (about 1 cup)
1 bell pepper, diced (any color, around 1 cup)
1 packet taco seasoning (about 1 ounce)
1 can (15 oz) black beans, drained and rinsed (optional)
1 can (14.5 oz) diced tomatoes, undrained
3 cups tortilla chips, crushed
2 cups shredded cheddar cheese (or a blend of favorite melting cheeses)
1 cup sour cream
1 can (2.25 oz) sliced black olives (optional)
Chopped fresh cilantro (for garnish)
Diced tomatoes (for garnish)
Sliced jalapeños (for garnish)
Additional cheese, if desired (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef. Use a spatula to break it into smaller pieces as it cooks. Add the diced onion and bell pepper, cooking until softened (about 5 minutes).
Drain any excess fat, then stir in the taco seasoning, black beans, and diced tomatoes. Let simmer for another 5 minutes.
In a 9x13 inch baking dish, spread half of the crushed tortilla chips on the bottom. Pour the meat mixture over the chips, spreading evenly. Top with half of the shredded cheddar cheese and dollop the sour cream over the cheese.
Add the remaining crushed tortilla chips on top of the sour cream layer, followed by the rest of the cheddar cheese and sliced black olives if using.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for about 5 minutes. Garnish with chopped cilantro, diced tomatoes, and sliced jalapeños before serving.
