Description
This Beef and Vegetable Taco Bake is a hearty and flavorful casserole perfect for a family dinner. Combining sautéed vegetables, seasoned ground beef, beans, and layers of melted cheddar and pepper jack cheeses over a bed of crunchy tortilla chips, it offers a satisfying Tex-Mex inspired meal that's easy to prepare and bake in the oven. Topped with olives, green onions, and your choice of fresh garnishes, this dish is both comforting and delicious.
Ingredients
Vegetables & Aromatics
- 1 cup diced yellow onion
- 1 cup diced red bell pepper (1 small bell pepper)
- 1 cup diced zucchini (1 small zucchini)
- ½ cup frozen corn (no need to thaw)
- 2 tablespoons sliced black olives (about ½ small can)
- 2 thinly sliced green onions
Protein & Beans
- 1 pound extra lean ground beef
- 15 ounce can pinto or black beans (rinsed and drained)
Dairy & Cheese
- 1 cup shredded sharp cheddar cheese (divided)
- 1 cup shredded pepper Jack cheese (divided)
Pantry
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning (divided)
- 14.5 ounce can diced tomatoes
- 2 cups lightly crushed tortilla chips (broken into big pieces, not crushed fine)
Toppings (Optional)
- shredded iceberg lettuce
- sour cream
- avocado
- cilantro
- hot sauce
- salsa
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly coat a 2½- to 3-quart baking dish (13- x 9-inch or slightly smaller) with nonstick cooking spray to prepare it for assembling the casserole.
- Sauté Vegetables: Heat olive oil in a nonstick skillet over medium heat. Add diced onion and red bell pepper and cook, stirring occasionally, until the onion becomes translucent and the bell pepper softens, about 3 to 4 minutes. Add diced zucchini, frozen corn, and 1 teaspoon of taco seasoning. Continue cooking while stirring until the zucchini is just barely fork-tender. Transfer the cooked vegetables to a bowl and set aside.
- Cook the Ground Beef: Return the skillet to medium heat and add the extra lean ground beef. Cook, breaking up the meat and stirring, until the beef is browned and cooked through, about 5 to 6 minutes. Drain excess grease from the skillet. Add the remaining 2 teaspoons of taco seasoning and diced tomatoes to the beef mixture. Cook for another 2 to 3 minutes, stirring to reduce some of the liquid from the tomatoes. Remove the skillet from heat.
- Assemble the Taco Bake: Spread the crushed tortilla chips evenly in the bottom of the prepared baking dish. Layer the rinsed and drained beans over the chips. Sprinkle half of the sharp cheddar and pepper jack cheeses over the beans. Add the sautéed vegetable mixture in an even layer. Pour the cooked beef and tomato mixture evenly over the vegetables. Finally, top with the remaining cheddar and pepper jack cheeses.
- Bake: Place the assembled dish in the preheated oven and bake uncovered for 20 minutes, or until the cheese has fully melted and the casserole is heated through.
- Garnish and Serve: Remove the taco bake from the oven. Garnish with sliced black olives and thinly sliced green onions. Scoop into bowls and add optional toppings such as shredded iceberg lettuce, sour cream, avocado, cilantro, hot sauce, and salsa. Serve alongside additional tortilla chips if desired.
Notes
- Use extra lean ground beef to reduce grease and keep the dish healthier.
- For a spicier dish, add jalapeños or a pinch of cayenne pepper to the taco seasoning.
- Feel free to substitute the pinto or black beans with your preferred legume.
- Keep tortilla chip pieces large to maintain a nice crunchy texture after baking.
- If you want a vegetarian version, substitute ground beef with a plant-based meat alternative or additional beans and vegetables.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
