Cheesy Taco Salad
My family is mostly vegetarian but I am a real meat and potatoes girl.
We all have very different schedules and dinner can be served anywhere from 4-8 pm. Many times we end up making separate meals.
My husband and I tend to eat early.
My granddaughter comes from school and eats a snack while she waits for her parents to get home.
My daughter-in-law then will make some kind of casserole or pasta dish.
By that time we only have an hour or so to relax.
With the sun going down quicker these days I thought I would make a meal that we could all enjoy and would be ready when we all were ready to eat.
This Cheesy Taco Casserole was the choice!
these are the INGREDIENTS you will need:
- 1 Tbs Olive oil
- 1 Medium Onion, diced
- 2 Cloves Garlic, Diced
- 1 Green pepper, Diced
- 1 Cup Corn kernels, frozen
- 15 Ounce Can black beans, Drained and rinsed
- 15 Ounce Can pinto beans, Drained and rinsed
- 15 Ounce Can dark red kidney beans, Drained and rinsed
- 1 Tsp Chili powder
- 1 Tsp Cumin, ground
- 1/2 Tsp Paprika
- 1/2 Tsp Oregano, dried
- 1/4 Tsp Cayenne pepper, optional
- 16 Ounces Chunky style salsa, jar
- 7 Ounces Corn tortilla chips
- 1 1/4 Cups Cheddar cheese, shredded
- 1 1/4 Cups Pepper jack cheese, shredded
these are the INSTRUCTIONS for preparation:
- Preheat the oven to 375ºF. Lightly mist a 9 x 13-inch baking dish with cooking spray or an oil mister. Set aside.
- To a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the pepper and corn. Cook, stirring occasionally, until tender, about 5 minutes.
- Add all of the beans, chili powder, cumin, paprika, oregano, cayenne (if using) and salsa. Stir to combine and cook until warmed through, about 1 minute. Remove from heat.
- Spread half of the tortilla chips evenly in the prepared baking dish.
- Drop half of the bean mixture in dollops over the chips. Sprinkle evenly with half of the cheddar cheese and half of the pepper jack cheese. Top with the remaining chips, then spoon on the rest of the bean mixture, and finally sprinkle on the remaining cheddar and pepper jack cheeses.
- Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
- Serve hot.
NOTES:
Kidney beans, pinto beans, and black beans sitting on nacho chips covered in a blend of gooey cheeses just makes my family want to sit down together and enjoy a warm dinner. Sour cream, black olive, yogurt, avocados and salsa are optional!
It can be served hot and ready for all to eat together.
The great pro for this Cheese Taco Casserole is the toppings.
it lends itself to all your favorite additions with no effect to the recipe.
Since the additions will be made once the dish is baked it is all systems go!!
And in my home that makes a big difference as we all have our own favorites.
I confess mine are a bit outside the box for tacos even though I have seen them in restaurants.
I add deli chicken strips. and Instead of the normal salsa or hot sauce you see, I add BBQ sauce. Sometimes I like to use pulled pork.
BBQ sauce is one of my favorites to add to meat and poultry.
How do you dress your tacos??
I can always use good ideas!
Cheesy Taco Casserole
Ingredients
- 1 Tbs Olive oil
- 1 Medium Onion, diced
- 2 Cloves Garlic, Diced
- 1 Green pepper, Diced
- 1 Cup Corn kernels, frozen
- 15 Ounce Can black beans, Drained and rinsed
- 15 Ounce Can pinto beans, Drained and rinsed
- 15 Ounce Can dark red kidney beans, Drained and rinsed
- 1 Tsp Chili powder
- 1 Tsp Cumin, ground
- 1/2 Tsp Paprika
- 1/2 Tsp Oregano, dried
- 1/4 Tsp Cayenne pepper, optional
- 16 Ounces Chunky style salsa, jar
- 7 Ounces Corn tortilla chips
- 1 1/4 Cups Cheddar cheese, shredded
- 1 1/4 Cups Pepper jack cheese, shredded
Instructions
- Preheat the oven to 375ºF. Lightly mist a 9 x 13-inch baking dish with cooking spray or an oil mister. Set aside.
- To a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the pepper and corn. Cook, stirring occasionally, until tender, about 5 minutes.
- Add all of the beans, chili powder, cumin, paprika, oregano, cayenne (if using) and salsa. Stir to combine and cook until warmed through, about 1 minute. Remove from heat.
- Spread half of the tortilla chips evenly in the prepared baking dish.
- Drop half of the bean mixture in dollops over the chips. Sprinkle evenly with half of the cheddar cheese and half of the pepper jack cheese. Top with the remaining chips, then spoon on the rest of the bean mixture, and finally sprinkle on the remaining cheddar and pepper jack cheeses.
- Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
- Serve hot.
Video
Notes
Nutrition
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I think I might eat the whole thing!! Sounds delicious! Thanks for sharing at the What’s for Dinner party – and have a wonderful week. Hope we see you next Sunday too!
I have been trying to make most of my meals no meat lately. It is hard but with all the support from family I am finding some great dishes. Enjoy your week!
We love tacos and this casserole sounds fabulous. It sounds like the eating schedule at your house is kind of like ours. Thank you for the recipe.
Thank you Amy!! It does get hectic here. And we loved how this worked out. Enjoy.