There are lots of ways to make taco casserole. You can make this dish with rice, with pasta or, as in the following recipe, with just a few tortillas and some heavenly spiced ground beef. To get a bit more texture in the casserole, add corn chips after cooking and on top of those, some shredded lettuce and sour cream. Not only do these bring a bit of cooling factor to the spice, but it also makes it feel more like taco night.
Don't forget to freeze any leftover beef for the next time you serve actual tacos, cutting prep time down to just minutes. If you prefer, ground chicken or pieces of roasted chicken can be used. When you're talking tacos, there is never a shortage of things you can do.
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Cooktop Cove
Taco Casserole
6
10 minutes
40 minutes
50 minutes
1 tablespoon olive oil
1 onion, small dice
1 pound ground beef
1 24-gram package taco seasoning
2/3 cup beef broth
1 red bell pepper, small dice
1 cup frozen corn
2-3/4 cups salsa
3 tablespoons jalapeño peppers, roughly chopped
4 large tortillas, cut in half
1 cup cheddar cheese, shredded
2 cups corn chips
Shredded lettuce
Sour cream
Preheat oven to 350 degrees F and grease a 9-by-13 casserole dish.
Heat olive oil in a large frying pan over medium heat.
Add onion and cook for about 3 minutes, just until soft.
Add ground beef and cook for about 8 minutes, until no longer pink.
Stir in taco seasoning mix.
Add beef broth, red bell pepper and corn.
Add salsa and jalapeño peppers and stir to coat everything in the pan.
Place four of the tortilla halves in the bottom of the casserole dish. They can overlap a bit.
Pour the ground beef mixture over the tortillas and spread out in an even layer.
Top the casserole with the remaining tortilla halves. Sprinkle tortillas with cheddar cheese.
Cover dish with foil and bake in the oven for about 35 to 40 minutes, until the cheese has melted and the dish is hot and bubbling throughout.
Remove the casserole from the oven and remove foil. Cut into pieces and serve.
Top each serving with shredded lettuce and sour cream.
