Taco Casserole
This taco casserole layers seasoned ground beef, creamy refried beans, and melted cheddar and Monterey Jack cheese over a sturdy tortilla chip base, then finishes with fresh toppings and extra chips for crunch.
Equipment
- 12-inch cast iron skillet - with enough room to brown the beef and simmer the filling
- 9x13 inch baking dish - glass or ceramic
- Box grater - for shredding cheddar and Monterey Jack
- Meat chopper or wooden spoon - for breaking the beef into small crumbles
- Offset spatula - for spreading the refried beans evenly over chips
- Chef's knife - for dicing onion, tomato, and avocado
- Cutting board - large enough to hold all the toppings
- Measuring cups and measuring spoons
- Microwave-safe bowl - for warming the beans
- Cooling rack or trivet
Ingredients
For the Beef Filling
- 1 tablespoon extra virgin olive oil - 15 ml
- 1½ pounds ground beef - 680 g, 85% lean
- 1 medium yellow onion - about 1 cup or 150 g, finely diced
- 3 cloves garlic - minced
- 3 tablespoons taco seasoning - about 22 g, store-bought or homemade
- 1 cup thick salsa - 240 g, divided: ¾ cup (180 g) for beef, ¼ cup (60 g) for beans
- ¾ cup water - 180 ml
For the Layers
- cooking spray - for greasing the baking dish
- 1 can refried beans - 15 oz or 425 g
- 5 cups sturdy tortilla chips - about 140 g, roughly broken and divided: 3 cups for base, 2 cups for serving
- 2 cups sharp cheddar cheese - 200 g, freshly shredded from a block
- 1 cup Monterey Jack cheese - 100 g, shredded
For the Toppings
- 1 cup romaine lettuce - 60 g, shredded
- 1 large tomato - about 1 cup or 150 g, diced
- 3 green onions - thinly sliced
- 1 ripe avocado - diced
- ¼ cup fresh cilantro - 10 g, chopped
- ½ cup sour cream - 120 g
Instructions
- Position an oven rack in the center and preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray, including the corners and sides, and set it near the stove.
- Finely dice the onion into ¼-inch pieces, mince the garlic, and shred both cheeses on the large holes of a box grater. Toss the cheeses together and set aside; leave the fresh toppings for later.
- Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the ground beef and cook for 5 to 6 minutes, breaking it into small crumbles, until no pink remains; then add the onion and cook 3 to 4 minutes until soft.
- Stir in the garlic and cook for 30 seconds until fragrant, then tilt the pan and spoon out most of the rendered fat, leaving about 1 tablespoon behind.
- Sprinkle the taco seasoning over the beef and stir for 30 seconds to toast the spices. Pour in ¾ cup of the salsa and the water, stir well, and bring to a gentle simmer over medium heat.
- Simmer for 5 to 6 minutes, stirring now and then, until the filling is thick and a spoon leaves a clean trail across the bottom of the pan. Remove from the heat.
- While the filling simmers, dice the tomato, slice the green onions, chop the cilantro, and shred the lettuce. Keep the avocado whole for now.
- Scrape the refried beans into a microwave-safe bowl, stir in the remaining ¼ cup of salsa, and microwave for 45 to 60 seconds. Stir until smooth and easy to spread.
- Spread 3 cups of the broken tortilla chips in an even layer across the bottom of the prepared dish. Spoon the warm bean mixture over the chips in dollops and spread it into a continuous layer that reaches every edge.
- Spoon the beef filling over the beans and spread it evenly to the corners. Sprinkle the cheddar and Monterey Jack mixture over the beef in an even blanket and press very lightly with the back of a spoon.
- Bake for 20 minutes, until the edges bubble and the cheese is melted with a few golden spots. Remove the dish and set it on a cooling rack or trivet to rest for 5 minutes.
- Dice the avocado just before serving. Scatter the lettuce, tomato, green onions, cilantro, and avocado over the casserole, add the remaining 2 cups of chips around and on top, and serve each portion with a spoonful of sour cream.
Notes
- Simmer until the filling is thick: Loose beef filling turns the base chips to paste. Simmer until a spoon drags a clean trail through the pan.
- Use thick, sturdy chips: Thin chips break down quickly; thick round chips keep some bite after 20 minutes in the oven.
- Choose thick salsa: Watery salsa thins the filling and works against the simmering step, so pick a chunky jar with little liquid.
- Shred the cheese yourself: Cheddar shredded from a block melts smoother and less greasy than bagged shreds, which carry anti-caking starch.
- Spread the beans to every edge: Refried beans act as a seal because their paste-like texture blocks moisture instead of absorbing it.
- Leave a little fat in the pan: Draining every drop from 85% lean beef leaves the filling dry, so keep about 1 tablespoon.
- Toast the seasoning: Stirring taco seasoning into the hot beef for 30 seconds before adding liquid deepens the flavor.
- Hold the fresh toppings until the end: Lettuce wilts and avocado browns in the oven, so add them after the casserole rests.
- Make-ahead filling: Cook the beef filling up to two days ahead, refrigerate it covered, and warm it in a skillet before layering.
- Storage: Refrigerate cooled casserole tightly covered for 3 to 4 days, or freeze portions wrapped in foil for up to 3 months without fresh toppings.
Nutrition
Serving: 1ServingCalories: 510kcalCarbohydrates: 26gProtein: 29gFat: 32gSaturated Fat: 14gCholesterol: 105mgSodium: 1050mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!