Cheesy Taco Bake
May brings Cinco de Mayo which gives a reason to celebrate with my favorite food - Mexican. This recipe features ground beef (althought I've used shredded chicken with delicious results), taco seasonings, lots of cheese, and tortilla chips. Top it with pico de gallo and diced avocados. Oh, yes, don't forget the sliced black olives.Yield: Serves: 6 Servings
|1 tablespoon||extra-virgin olive oil|
|1||white onion, chopped|
|1 1/2 pounds||. ground beef|
|4 cloves||garlic, minced|
|2 tablespoons||chili powder|
|1 tablespoon||ground cumin|
|1 (15-ounce) can||fire-roasted tomato|
|1/2 cup||sour cream|
|1 (15-ounce) can||whole kernal corn (or 2 cups frozen)|
|1/4 cup||freshly chopped cilantro, plus more for garnish|
|1 bag||tortilla chips (i used restaurant style)|
|2 cups||shredded cheddar|
|2 cups||shredded pepper jack cheese|
|pico de gallo|
|sliced black olives|
In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add ground beef and cook until no longer pink, 6 minutes. Drain fat.
Add garlic, cumin, chili powder, cayenne, fire-roasted tomatoes, sour cream, corn, and water to skillet and stir until combined. Let thicken 5 minutes. Stir in cilantro.
In a casserole dish, place a layer of tortilla chips, ground beef mixture, and cheeses. Repeat until ground beef mixture is used up.
Bake until cheese is melted and tortilla chips soft, 20 minutes. Let cool 5 minutes before slicing and serving. Top with your favorite toppings.
Revised from Source: delish.com