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Marilyns Treats

October 15, 2018 · 4 Comments

Cheesy Taco Casserole

Casseroles· Recipe Archive

Served hot and ready for all to eat together. Kidney beans, pinto beans, and black beans sitting on nacho chips covered in a blend of gooey cheeses. Sour cream, black olives and salsa are optional!

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!

Served hot and ready for all to eat together. Kidney beans, pinto beans, and black beans sitting on nacho chips covered in a blend of gooey cheeses. Sour cream, black olives and salsa are optional!

Cheesy Taco Casserole

Kidney beans, pinto beans, and black beans sitting on nacho chips covered in a blend of gooey cheeses.
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: cheese, vegetarian
Method: Bake
Skill Level: Intermediate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Adjust Servings: 8 People
Calories: 482kcal
Author: Marilyn
Prevent your screen from going dark

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.
    Cheesy Taco Casserole Ready for the oven
  • 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.
    Cheesy Taco Casserole Ready for the oven
  • Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
    Cheesy Taco Casserole Baked
  • Serve hot.
    Served hot and ready for all to eat together. Kidney beans, pinto beans, and black beans sitting on nacho chips covered in a blend of gooey cheeses. Sour cream, black olives and salsa are optional!

Video

Notes

Assorted toppings such as sliced avocado, sliced green onions, sliced jalapenos, diced tomatoes, plain Greek yogurt, sour cream additional salsa, hot sauce and black olives optional.
 
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Cup | Calories: 482kcal (24%) | Carbohydrates: 19g (6%) | Protein: 24g (48%) | Fat: 28g (43%) | Saturated Fat: 12g (60%) | Trans Fat: 0.6g | Cholesterol: 81mg (27%) | Sodium: 793mg (33%) | Potassium: 331mg (9%) | Fiber: 2.1g (8%) | Sugar: 1.9g (2%) | Vitamin A: 1800IU (36%) | Vitamin C: 3.3mg (4%) | Calcium: 380mg (38%) | Iron: 1.8mg (10%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  1. blankHelen at the Lazy Gastronome says

    October 22, 2018 at 10:21 AM

    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!

    Reply
    • blankMarilyn says

      October 22, 2018 at 6:55 PM

      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!

      Reply
  2. blankAmy says

    October 19, 2018 at 9:09 PM

    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.

    Reply
    • blankMarilyn says

      October 19, 2018 at 9:16 PM

      Thank you Amy!! It does get hectic here. And we loved how this worked out. Enjoy.

      Reply

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