Taco Casserole

Taco Casserole

Taco Casserole is easy and fun to make. It makes a great dish for a gathering where you want a crowd pleaser and doesn’t take all day to make. The flavor, using our Sheffield’s Taco Seasoning, is so good. There are many versions of this dish. Our version is crafted for flavor and looks. Using red and yellow bell peppers looks good and has a mellower flavor than a green pepper. The combination of black beans, corn, tomatoes and the other traditional ingredients adds extra layers of flavor. Letting your guests customize their plate with the many toppings lets them enjoy it their way. We hope you enjoy it as much as we do. Enjoy!

Serves 6 to 8

Ingredients:
1 Tablespoon Canola Oil
2 Tablespoons Garlic, Minced
1 Medium Yellow Onion, Thinly Sliced
1 Medium Poblano Pepper, Stemmed, Seeded and Diced
1 Yellow Bell Pepper, Stemmed, Seeded, and Thinly Sliced Strips
1 Red Bell Pepper, Stemmed, Seeded, and Thinly Sliced Strips
1 ½ Lb. Ground Beef. We use 85/15 blend.
3 Tablespoons Sheffield’s Taco Seasoning
1 15 oz. Can Black Beans, Drained and Rinsed
1 Cup Corn, Canned or Frozen
1 10 oz. Can Diced Tomatoes and Green Chiles, Drained (like Rotel®, Del Monte®, etc.)
2 Teaspoons Sea Salt
Nonstick Cooking Spray
Large Bag Tortilla Chips. We use the restaurant-style larger chip. It’s easier to layer in the casserole dish. You’ll have extra for serving.
8 oz Shredded Cheddar/Monterey Jack Cheese Blend

Toppings:
Sliced Avocado
Black Olives, Sliced
Fresh Salsa (Check our Salsa Fresca Recipe on our website. Better than any store-bought.
Sliced Jalapeno Peppers
Sour Cream
Fresh Cilantro, Chopped
Others of your choice

Directions:
Preheat the oven to 375°F, setting the rack to the mid position.

In a large non-stick skillet, heat the oil over medium heat. When it starts to shimmer, add the garlic, onion, poblano pepper, yellow & red bell peppers. Cook about 10 minutes until the vegetables have softened, and the onion has started turning translucent. Stir occasionally so they cook evenly and don’t burn.

Add the ground beef. Break up, then add the Sheffield’s Taco Seasoning. Cook about 8 minutes until browned. Stir with a spatula frequently, breaking into crumbles. Add the black beans, corn, tomatoes and chiles, and salt. Cook for 3 minutes, stirring a couple times until well combined. Remove from the heat.

Spray a 9″ x 13″ baking dish with non-stick cooking spray. Add a single layer of tortilla chips, overlapping some so all the bottom of the dish is covered. Add half of the ground beef mixture, spreading it evenly over the chips. Be careful so you don’t disturb the chips. Sprinkle half the cheese evenly on top. Add a second layer of chips, and the remaining ground beef mixture, and cheese.

Transfer to the oven, and bake for 15 to 20 minutes, until the cheese is melted. Watch closely so the cheese doesn’t burn. Remove from the oven and let cool for 10 minutes.

Serve with the toppings and the extra chips so your hungry guests can customize their own plate. Enjoy!