Taco Casserole With Tortilla Chips And Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Beef · high-protein
1162 cal
55g protein
78g carbs
70g fat
per serving · estimated
Ingredients
- 3/4 lb ground beef, 80/20
- 3 1/2 oz tortilla chips
- 1 15 oz can canned black beans, rinsed
- 1 1/4 cups shredded sharp cheddar
- 1/4 cup sour cream
- 1/2 cup jarred salsa
- 3/4 cup frozen corn
- 1 medium yellow onion
- 1 tbsp taco seasoning
Method (tap to check — screen stays awake)
- Heat the oven to 400°F.
- Brown the beef with the onion in a large skillet over medium-high heat, breaking it up, until no pink remains and the bottom of the pan is crusted, 8 minutes.
- Spoon off all but 2 tablespoons of fat, then stir in the taco seasoning and cook 1 minute until fragrant.
- Add the beans, corn and salsa and simmer until the mixture thickens enough to hold a line when you drag a spoon through it, 4 minutes.
- Crush half the chips into a 9x13 dish, spread the beef mixture over them, and dollop the sour cream across the top.
- Scatter the cheddar, then the remaining chips crushed into large shards.
- Bake 12 to 15 minutes until the cheese is fully melted and the edges bubble; the top chips should be toasted but not dark.
- Rest 5 minutes and serve straight from the dish.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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