Cheesy Taco Casserole
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
1
medium
green pepper, diced
-
1
cup
frozen corn kernels
-
1
15-ounce can
black beans, drained and rinsed
-
1
15-ounce can
pinto beans, drained and rinsed
-
1
15-ounce can
dark red kidney beans, drained and rinsed
-
1
teaspoon
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
½
teaspoon
dried oregano
-
¼
teaspoon
cayenne pepper (optional)
-
2
cups
jarred chunky-style salsa
The assembly
-
8 to 9
cups
corn tortilla chips
-
1 ¼
cups
shredded cheddar cheese
-
1 ¼
cups
shredded pepper jack cheese
-
to taste
assorted toppings (sliced avocado, green onions, jalapenos, diced tomatoes, Greek yogurt, additional salsa, hot sauce)
Instructions
- Preheat the oven to 375°F and prepare a baking dish.
- Heat olive oil in a skillet and sauté onion until softened.
- Add garlic and cook until fragrant, then stir in green pepper and corn until tender.
- Mix in the beans, spices, and salsa, cooking until warmed through.
- Layer half of the tortilla chips in the baking dish, followed by half of the bean mixture and half of the cheeses.
- Repeat the layers with the remaining chips, bean mixture, and cheeses.
- Bake for about 20 minutes until the cheese is melted and the casserole is hot.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
763
Total fat
40g
Total carbohydrates
86g
Total protein
20g
Sodium
1156mg
Cholesterol
34mg
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