Taco Casserole
A delicious Taco Casserole that's easy enough for a weeknight meal and super tasty! Corn tortillas layered with refried beans, seasoned ground beef, and Monterey Jack cheese.
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 4 servings
Ingredients
- 1 tbsp ghee or olive oil
- 1 lb . lean ground beef
- 1/2 medium white onion , diced
- 1 tbsp . chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- sea salt to taste
- 1 (15 oz) can of refried beans (recommended brand:
- 1 1/2 cups enchilada sauce (homemade or store-bought)
- 6 (6-inch) corn tortillas
- 2 cups shredded monterey jack cheese (about an 8 oz.block of cheese)
Garnishes:
- shredded lettuce
- Pico de Gallo
Instructions
- Preheat oven to 350°F. Grease a 13x9 inch baking pan.
- Heat oil over medium-high heat. Add the onions to the pan and cook for a couple of minutes. Add the ground beef and cook until completely browned, breaking up the meat with a spatula or spoon as it browns.
- Reduce heat to medium. If using beef with a higher fat content, drain all but 1 tbsp of grease from the pan. Add the chili powder, cumin, garlic powder, onion powder and sea salt and stir to coat the mixture. Stir in the refried beans and 1/2 cup of enchilada sauce and cook until heated through, about 1 minute.
- In the bottom of the baking dish, spread 1/2 cup enchilada sauce.
- Pour remaining enchilada sauce into a plate with high sides or shallow bowl. Dip two tortillas into sauce and place side by side into baking dish. Top each tortilla with about 1/2 cup of meat mixture and 1/3 cup of cheese; repeat process 2 more times.
- Bake casserole until cheese is melted, about 15 minutes. Garnish with shredded lettuce and Pico de Gallo .
Notes
It's possible you might have a little bit of the meat mixture left. Use it to top or stuff an omelet in the morning! *If you prefer, you could make this with ground chicken or turkey. I just wouldn't recommend using ground chicken breast or turkey breast for this dish.