Taco Casserole

We decided to try a taco casserole last night. I had a few recipes I looked at for the basics. Here’s what we came up with. My boys loved this twist on our usual taco night.

Ingredients

  • 1 pound ground beef
  • ½ yellow onion, chopped
  • 1 can black beans, rinsed and drained
  • 14.5 oz can diced tomatoes and green chiles
  • 3 tablespoons taco seasoning
  • tortilla chips
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 1 bunch green onions, sliced (divided in half)
  • 2 – 3 roma tomatoes, chopped (divided in half)
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • ½ cup sliced black olives, plus more for topping
  • shredded lettuce
  • sour cream (optional)
  • avocado (optional)

Directions

Heat oven to 350°. In a large skillet, cook beef and yellow onion over medium-high heat until the beef is browned and cooked through (about 7 minutes). Drain. Add beans, canned tomatoes/green chiles, and taco seasoning. Reduce heat to medium, and bring to a simmer. Simmer for 5 – 10 minutes, stirring occasionally.

In an ungreased casserole dish (mine was approx 9 x 13), layer the bottom with roughly broken tortilla chips. Top with the beef mixture. Sprinkle the bell peppers, half the green onion, half the diced tomato, and the ½ cup of olives. Cover with cheese.

Bake uncovered 20 – 30 minutes, until hot and the cheese is melted. Top the baked casserole with lettuce and the remaining green onions, diced tomatoes, olives, and a little more broken tortilla chips. Serve with sour cream and avocado.

Note: Not sure how many tortilla chips we used. I just broke them right into the casserole dish, lining the bottom. I had about ¼” to ½” of a layer on the bottom, it made a nice crust. I didn’t add too many additional chips to the top.