This fiesta taco casserole takes only about 20 minutes to prepared (depending on the amount of ground beef needing to be browned), and takes under 30 minutes to bake. It was so easy to create two casseroles, one for transport and one for dinner, early in the morning, and then have the meal ready to go just 30 minutes after coming home.
Store in a casserole dish, either glass or metal, in the fridge up to two days. Because of the tortilla chips, I suggest not freezing it, but with a few slight adaptations, it could be freezable.
Preheat oven to 350 (if you're going to bake right after preparing the casserole). Otherwise, preheat before you're ready to bake the dish.
Ingredients:
- 1 lb. ground beef
- 1 can spicy chili beans, not drained
- 1 c. salsa
- 2 c. broken tortilla chips
- 3/4 c. sour cream
- 4 medium green onions, sliced
- 1 can chopped tomatoes
- 1 c. shredded cheese
Brown ground beef and then drain.
Here's a great article from Betty Crocker about buying and cooking beef products.
While browning the beef, break tortilla chips and spread on bottom of baking dish.
Mix beans and salsa in with the drained beef. Mix well.
Top broken chips in baking dish with beef mixture.
Spread sour cream, tomatoes and cheese over the beef mixture. Sprinkle with green onions.
Bake uncovered 20 to 30 minutes. Cheese will be fully melted and stringy.
Serving suggestions: add lettuce, salsa/hot sauce and sour cream as condiments. Also, more chips can be added to the side of the serving.
This recipe can be easily adapted:
- Try a can or two of green chilies or hotter salsa to make it more spicy
- Try less/more beans
- Try more beef, other meats including chicken or a vegetarian version
- Try noodles (any variety) instead of chips
Other tips:
One jar of salsa (16 oz) is 1.5 c. If you like the salsa texture, adding the whole jar would be fine.
Fresh tomatoes, chopped, would work as well.
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