HOW TO MAKE BEEF TACO CASSEROLE?
Beef tacos Casserole — guys you know, the type with the trademark flavor pack on top, topped with crisp lettuce, chopped tomatoes, and melted cheese — have a special place in my heart, as do basic ground beef tacos. Until recently, I didn’t believe there was any possibility to surpass their achievements. After that, I took all of the things that made them so delicious and converted them into a weeknight casserole recipe for you. It starts with a cheesy beef and bean foundation that’s been spiced up with toasty spices, and then it’s topped with lettuce, tomato, and creamy Greek yogurt, just like a traditional taco should be!
This taco casserole will provide you with a full, meaty lunch, but it is not only comprised of ground beef and other ground meats. It starts with a single pound of budget-friendly ground beef and then uses a can of earthy pinto beans to stretch it even farther to fill all of the hungry mouths around the table (plus leftovers!). This pantry staple bulks up your dinner and provides an additional punch of protein, while the fresh vegetable topping helps to keep it healthy and well-balanced.
This casserole, like all the finest casseroles, is a crowd-pleaser that promises to be simple to prepare and, perhaps most importantly, to be quite versatile. In terms of the variety of ways you can serve it, there isn’t much to say. One cannot go wrong with serving it as a conventional casserole, however, it is also a fantastic way to create a warm supper salad by sprinkling some on top of some mixed greens before serving it. This is also the ideal approach to transform tortilla chips into a meal if you have a desire of having them for supper.
INGREDIENTS NEEDED FOR TODAY’S BEEF TACO CASSEROLE:
Lean ground beef, you’ll need one pound for this casserole.
A medium diced onion.
A medium diced red bell pepper.
2 minced garlic cloves.
A Can.Of pinto beans, you need to drain and rinse them.
2 large spoons.Of tomato paste.
1 large spoon.Of chili powder
2 small spoons.Of ground cumin
1 small spoon.Of dried oregano
1/2 small spoons.Of Table salt
A large can.Of 15-ounces of tomato salsa.
Shredded mild cheddar or Monterey Jack cheese, I used one cup and a half.
You need to start this recipe by turning the temperature of the oven to 350°F, arranging a rack in the center of the oven, and preparing a 9×13-inches baking dish by brushing it with oil; and putting it aside.
In a large, high-sided pan, heat a large spoon of olive oil over medium-high heat until shimmering.
And cook, breaking up the ground beef with a wooden spoon, until the beef is browned and cooked through, for about 6 to 8 minutes. Transfer the meat to a dish with a slotted spoon and then drain any fat from the pan.
Alright now, reduce to medium heat and add another large spoon of olive oil. Heat until the oil shimmers.
And add in the diced onion, and red pepper, and minced garlic and cook them, until they have softened, for approximately 5 minutes. at this step, you need to return the meat and beans to the pan and stir in the tomato paste, and season using chili powder, cumin, dried oregano, table salt, and black pepper, and cook this mixture for 2 minutes.
Following that, you can stir in the salsa and 3/4 cup of the cheese once the pan has been removed from the heat.
Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 3/4 cup cheese over the top.
Lastly, bake for about 20 minutes, or until the cheese is melted and the dish is well cooked. Allow 5 minutes to rest before serving.
To finish, serve with lettuce and tomato on top and Greek yogurt or sour cream on the side.