Taco Casserole with Side Salad

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet, break it up with a spoon, and cook until browned, about 5-7 minutes. Drain off any excess grease. Stir in the taco seasoning, salt, and pepper. Cook for 1 minute. Add the undrained diced tomatoes with green chiles, rinsed black beans, and drained corn. Bring to a simmer and cook for 2-3 minutes, stirring occasionally. Remove from heat.

3. 3

   Spread about half of the crushed tortilla chips in an even layer on the bottom of the prepared baking dish. Spoon half of the beef mixture over the chips. Sprinkle with 1 cup of the shredded cheese. Repeat the layers: the remaining chips, the rest of the beef mixture, and finally the remaining 1 cup of cheese on top.

4. 4

   Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

5. 5

   Let the casserole rest for 5-10 minutes before cutting and serving. This helps it set and makes for cleaner slices.

6. 6

   Serve hot with your favorite taco toppings like sour cream, shredded lettuce, diced tomatoes, or sliced jalapeños.