Cheesy Taco Beef and Tortilla Layer Casserole

• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup water
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 cup salsa
• 4 cups shredded cheddar cheese, divided
• 8 small tortillas, cut into strips
• 1 cup sour cream
• 1/2 cup milk
• 1 cup crushed tortilla chips

Steps

1. 1 Preheat oven to 375°F.
2. 2 Brown ground beef in a skillet, drain fat, and return to skillet.
3. 3 Stir in taco seasoning and water; simmer for 5 minutes.
4. 4 In a greased 9x13 inch baking dish, layer half the beef mixture, half the black beans, half the corn, and 1 cup cheese.
5. 5 Repeat layers.
6. 6 In a bowl, mix sour cream and milk; drizzle over the top.
7. 7 Top with tortilla strips and crushed tortilla chips.
8. 8 Sprinkle remaining cheese on top.
9. 9 Bake for 30 minutes or until bubbly and cheese is melted.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add jalapeños for heat lovers.
• Substitute ground turkey for a leaner option.

Substitutions

• If you're out of sour cream, Greek yogurt works well.
• Use rotisserie chicken instead of beef for a chicken taco casserole.

Pairings

• Cornbread muffins
• Refreshing cucumber and tomato salad

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the beef mixture.
• Use corn tortillas for a more authentic taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a side of fresh guacamole and a sprinkle of chopped cilantro.
• Pair with a crisp Mexican lager for a refreshing contrast.

FAQ