- 2 Tbsp olive oil, divided, plus more for the baking dish
- 1 lb ground beef
- Salt and freshly ground pepper
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (7 oz) can mild green chiles, drained
- 1 (15 oz) can beans, such as pinto or black, rinsed and drained
- 1 Tbsp ground cayenne
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 2 cups Harmons fresh salsa
- 1 1/2 cups shredded Mexican blend cheese, divided
- Chopped romaine lettuce, for serving
- Sliced avocados, for serving
- Sour cream or Mexican crema, for serving
Arrange a rack in the middle of the oven and heat to 350°. Lightly coat a 9”x 13” baking dish with oil and set aside.
In a large frying pan over medium-high heat, add 1 tablespoon oil. When oil shimmers, add beef, season with salt and pepper, and cook until browned and cooked through, 6-8 minutes. Using a slotted spoon, transfer meat to a plate.
Add remaining 1 tablespoon oil, onion and garlic and cook, stirring occasionally until softened, about 5 minutes. Return beef to pan and add chiles, beans, cayenne, cumin, oregano, and tomato paste and stir to combine. Season with salt and pepper and cook, stirring occasionally, about 5 minutes.
Remove pan from heat, stir in salsa, and 3/4 cup cheese. Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle with remaining 3/4 cup cheese.
Bake until cheese is melted and casserole is heated through, about 20 minutes. Top with lettuce, avocados, and sour cream.