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Cheesy Taco Casserole With Crunchy Tortilla Chip Layers

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A cheesy Taco Casserole with layers of seasoned beef, black beans, corn, and crunchy tortilla chips, finished with melted cheddar and Monterey Jack for a family-friendly Tex-Mex main dish.

Ingredients

  • 1 lb (450 g) ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1/2 cup water
  • 1 cup salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, drained
  • 3 cups crushed tortilla chips, divided
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 1/2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Crush the tortilla chips into bite-size pieces, not dust, and divide them into two equal portions.
  2. Brown the ground beef and diced onion in a large skillet over medium-high heat for 6 to 8 minutes, breaking the meat into crumbles until no pink remains. Drain excess fat, then stir in the garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in the taco seasoning and stir for about 1 minute to bloom the spices. Pour in the water and salsa, then simmer for 3 to 4 minutes until the sauce thickens and clings to the beef. For crisper chip layers, drain any watery salsa before adding.
  4. Fold in the black beans and corn and cook 1 to 2 minutes until heated through. The mixture should be saucy but not soupy; the chips will absorb moisture in the oven.
  5. Spread half the crushed chips across the bottom of the baking dish, then top with half the meat mixture. Sprinkle over half the cheddar and half the Monterey Jack.
  6. Repeat with the remaining chips, meat, and cheeses, pressing lightly so the top layer is even. Bake uncovered for 20 to 25 minutes, until the cheese is bubbly and the edges turn golden. Check at 20 minutes and add a few extra minutes if more browning is desired.
  7. Let the casserole rest for 5 minutes so the layers set. Top with dollops of sour cream, shredded lettuce, diced tomatoes, and cilantro if using, then serve with extra salsa and guacamole on the side.
  8. Tip: For the crunchiest layers, assemble and bake right away. Add lettuce, tomatoes, and sour cream only after the 5-minute rest so they stay cool and crisp.

Notes

  • Drain the salsa first: Pour salsa into a fine-mesh strainer before simmering to remove watery liquid and keep chip layers crisp.
  • Crush chips by hand: Press sturdy tortilla chips with your palm inside the bag to get bite-size pieces, not dust.
  • Shred your own cheese: Block cheddar and Monterey Jack melt smoother and brown better than pre-shredded cheese.
  • Bloom the seasoning: Stir taco seasoning into the browned beef for at least a minute before adding liquids to deepen flavor.
  • Judge doneness visually: Look for bubbling edges and golden cheese; if the top looks pale, bake a few more minutes.
  • Top at the table: Add sour cream, lettuce, and tomatoes after baking so they stay fresh and crisp.
  • Refrigerating: Cool for about 30 minutes, then refrigerate within 2 hours in an airtight container for up to 3 days. Keep toppings separate.
  • Freezing: Freeze cooled portions for up to 2 months. Do not freeze with fresh toppings; for crunch, freeze only the filling and assemble with fresh chips and cheese before baking.
  • Reheating: Thaw overnight, reheat covered in a 350°F (175°C) oven 15 to 20 minutes, uncover for the last 5 to 10 minutes to re-crisp. Microwave works for quick lunches but softens chips.

Nutrition

Find it online: https://www.kitchenmomy.com/taco-casserole-2/