Beef and Bean Taco Casserole ​

Servings: 4

Ingredients

	1 tablespoon vegetable oil, plus more for greasing dish
	3/4 pound ground beef
	3/4 teaspoon ground cumin
	1/2 teaspoon dried oregano
	1 1/2 tablespoons chili powder
	kosher salt and freshly ground black pepper
	1/2 medium onion, finely diced
	2 tablespoons garlic, minced
	ounce one 15- can pinto beans, strained and rinsed
	1 cup jarred tomato salsa, plus more for serving
	3 cups yellow corn tortillas chips (about 5 ounces), plus more for serving
	1 1/2 cups shredded cheddar and monterey jack blend
	1 1/2 cups shredded cheddar and monterey jack blend
	1/2 cup sour cream, stirred well for easy dolloping
	1/2 cup shredded iceberg lettuce
	1 plum tomato, diced
	1/4 avocado, diced
	2 tablespoons pickled jalapenos, chopped

Directions

Step 1 Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.

Step 2 Heat the oil in a sizable skillet over high temperature. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt, and some grinds of pepper. Cook, splitting up the meat into smaller pieces until browned, about five minutes. Add the onions and garlic and cook before onions are soft, about five minutes more. Add the beans, salsa, and 1/2 cup water and bring to a simmer; cook before sauce thickens and coats the meat, about five minutes. Add salt and pepper to taste. (This beef-and-bean mixture could be made up to a day in advance.)

Step 3 Lay half the tortilla chips underneath the oiled casserole dish. Spread half the meat mixture at the top. Sprinkle half the cheese blend over the meat. Repeat with the rest of the chips, meat, and cheese. Bake uncovered before cheese melts and the casserole is hot for about 20 minutes.

Step 4 Top with sour cream, lettuce, tomato, avocado, and pickled jalapenos if desired. Serve with an increase of salsa and tortilla chips privately.