Crunchy Gordita Taco Casserole

• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup water
• 6 small corn tortillas, cut into quarters
• 2 cups shredded cheddar cheese
• 1 cup crushed tortilla chips
• 1 cup refried beans
• 1 cup diced tomatoes
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 1/4 cup salsa

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook ground beef over medium heat until browned; drain fat.
3. 3 Stir in taco seasoning and water; simmer for 5 minutes.
4. 4 Spread a thin layer of refried beans on the bottom of a 9x13 inch baking dish.
5. 5 Layer a third of the tortilla quarters over the beans, followed by a third of the beef mixture and cheese.
6. 6 Repeat layers twice more, ending with cheese.
7. 7 Sprinkle crushed tortilla chips over the top.
8. 8 Bake for 25-30 minutes, until bubbly and cheese is melted.
9. 9 Top with diced tomatoes, black olives, and cilantro before serving.
10. 10 Serve with sour cream and salsa on the side.

Equipment

• 9x13 inch baking dish
• Skillet
• Spatula

Variations

• Add a layer of cooked corn or diced bell peppers for extra veggies.
• Swap out the ground beef for turkey or chicken.

Substitutions

• Use Monterey Jack cheese instead of cheddar.
• Substitute refried beans with black beans for a different texture.

Pairings

• Mexican rice
• Guacamole
• Fresh lime wedges

Nutrition

Tips

• Use flour tortillas for a softer texture.
• For a vegetarian option, substitute the ground beef with crumbled tofu or plant-based meat.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with warm flour tortillas on the side.

FAQ