A hearty and flavorful casserole that combines ground beef, beans, and cheese, perfect for family dinners.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35–40 minutes
Total Time:50–55 minutes
Yield:6–8 servings 1x
Category:Casserole
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, drained
1 can (10.5 oz) condensed cream of chicken soup
½ cup sour cream
4 cups tortilla chips, lightly crushed
2 cups shredded Mexican-blend cheese
½ cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro, optional
Instructions
Preheat the oven: Heat oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
Cook the beef: Brown the ground beef and onion in a large skillet over medium-high heat for 6–8 minutes, breaking up the beef as it cooks. Drain excess grease.
Season: Add garlic and taco seasoning. Cook for 1 minute.
Make the filling: Stir in diced tomatoes with green chiles, black beans, corn, cream of chicken soup, and sour cream. Simmer for 3–4 minutes, until well combined and heated through.
Layer: Spread half of the crushed tortilla chips in the baking dish. Spoon half of the beef mixture over the chips, then sprinkle with 1 cup of Mexican-blend cheese.
Repeat: Add the remaining tortilla chips and beef mixture. Top with the remaining Mexican-blend cheese and cheddar.
Bake: Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until hot and bubbly and the cheese is melted.
Rest and serve: Let the casserole rest for 5–10 minutes. Garnish with cilantro if desired.
Notes
Feel free to customize with your favorite toppings like jalapeños or avocado.
This dish can be made ahead of time and stored in the refrigerator before baking.