Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 envelope taco seasoning mix
- 1 10-ounce can diced tomatoes with peppers
- 1 15-ounce can black beans, drained and rinsed
- 3/4 cup corn kernels, frozen or canned, drained
- 2 cups shredded cheddar cheese, divided
- 2 1/2 cups tortilla chips, lightly crushed
- Optional toppings: chopped lettuce, diced tomatoes, sour cream
Instructions
- Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, stirring to crumble the meat. Then add the diced onion, red bell pepper, and minced garlic; cook until the vegetables are softened.
- Stir in the taco seasoning, diced tomatoes (with juices), black beans, and corn. Reduce heat and let the mixture simmer for about 5 minutes until slightly thickened. Gently fold in half of the cheese.
- Lightly grease a 9x13-inch baking dish. Spread most of the crushed tortilla chips evenly on the bottom. Spoon the beef and vegetable mixture over the chips and top with remaining shredded cheddar cheese and chips.
- Bake the casserole in the preheated oven for 15-20 minutes until the cheese is melted and bubbly. Remove from the oven and serve hot, adding your favorite optional toppings such as chopped lettuce, extra diced tomatoes, or a dollop of sour cream.
