Ground Beef Taco Casserole

April 1, 2019
Created by Harmons
36-38 minutes
Serves 4-6
  • 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.