Description
A delicious and easy taco casserole that’s perfect for weeknight dinners.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 medium onion (chopped)
- 1 packet taco seasoning (1 ounce)
- 1 tablespoon chili powder
- 2 cans diced mild green chilies (4 ounce each)
- 1 can pinto beans or kidney beans (15 ounce, drained)
- 1 can red enchilada sauce (15 ounce)
- 2 cups shredded Mexican blend cheese or cheddar
- 3–4 cups Fritos corn chips (or to taste)
- Cilantro, tomatoes, sour cream, scallions or red onions, avocado, etc. (optional, to taste)
Instructions
- Preheat your oven to 350F and move the rack to the middle position.
- Add the beef and onions to a skillet or Dutch oven, and cook over medium-high heat, breaking the meat up as you go along, for about 8-10 minutes, or until browned. Drain excess fat as needed.
- Stir in the taco seasoning, chili powder, diced green chilies, beans, and enchilada sauce, and let it warm through for a minute or so.
- Transfer the mixture to a 9×13 casserole dish and spread it in an even layer.
- Top with the cheese and an even layer of the Fritos, and bake, uncovered, for 15-20 minutes or until it’s hot and bubbly.
- Prep the toppings while it’s in the oven.
- Serve with desired toppings and enjoy.
Notes
- This casserole can be customized with your favorite toppings.
- For a spicier dish, use hot taco seasoning or add jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg