taco casserole

How To Make taco casserole

• 1

  Preheat oven to 375 degrees. Lightly grease a 11×7 inch casserole dish.
• 2

  Brown the ground beef in a large skillet over medium heat. About halfway through the browning process add the onions and cook until the beef is browned and the onions are soft. Add the taco seasoning and water and simmer for 8-10 minutes.
• 3

  Layer the tortilla chips in the bottom of a casserole dish. Warm the refried beans in the microwave for 2 minutes at 60% power. Add the sour cream and the hot sauce to the beans. Stir to combine.
• 4

  Smooth the refried beans over the chips using an offset spatula. Spoon on the cooked seasoned ground beef. Sprinkle evenly with the cheddar and the Monterey Jack Cheese.
• 5

  Bake uncovered 15-20 minutes or until the cheese is melted and the casserole is heated through. Top with cilantro, Pico de Gallo, and if desired sour cream.
• 6

  NOTES Use good sturdy chips so they hold up well and don’t get soggy. Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease. I buy Spice Islands taco seasoning at Costco. It has so much flavor and tastes better than the packets from the grocery store. You can also make this in a 9×13 inch casserole dish. It will just not be as thick. Top the casserole with whatever you like. Some suggestions might include lettuce, tomatoes, black olives, cilantro, or avocado. This casserole can be assembled up to a day in advance. Simply cover tightly with wrap and store in the refrigerator. About 30 minutes prior to baking remove from the refrigerator and let it come to room temperature. Don’t forget to remove the wrap prior to baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Cover tightly with several layers of plastic wrap and freeze for up to 3 months. Do not add the toppings. Reserve those for adding right before serving. Defrost in the refrigerator overnight.
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