Baked taco casserole takes the very best of everything in a taco and combines it into a big cheesy, savory, spicy, crunchy comfort food extravaganza!
Gather your basics. Ground beef, onion and beans, then add in the flavors that really make this taco casserole sing—oregano, garlic, cumin and as much chili powder as you can handle. And cheese. Don’t forget the cheese.
Layer up all the taco deliciousness so everyone gets the perfect bite, every bite. Make sure you have plenty of Black Bean Tortilla Chips to bring the crunch to the party. Then let the oven work its magic until your cheese is melty and bubbly.
Enjoy every savory, comforting bite of baked taco casserole! If you have leftovers, the flavors meld and mature to make a killer lunch the next day too—IF you have leftovers (which you won’t). Let’s eat!
Baked Taco Casserole
2/3 lb ground beef
1 onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
1/2 tsp oregano
1 tsp ground cumin
Salt & Pepper
2 cans pinto beans, rinsed, drained, and partially mashed
1 cup enchilada sauce
2 bags Way Better Black Bean Corn Tortilla Chips, crushed coarsely
1 1/2 cups colby jack (shredded)
1 cup pico de gallo for topping (chopped white onion & tomato, with cilantro)
In a large frying pan over medium-high heat, sauté the beef until browned.
Add the onion, garlic, and spices. When the onion is mostly cooked, add the beans, enchilada sauce, and ¼ cup water. Bring to a simmer and cook for 5 minutes.
When the bean mixture is ready, layer half of the crushed chips in the bottom of an 8×8 baking dish. Top with half of the bean mixture, then another layer of chips, the rest of the bean mixture, and top with the cheese.
Bake at 350F for 20-30 minutes, until the cheese is melted and bubbling.
Serve warm, topped with pico de gallo.