Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef or turkey, breaking it apart with a spoon. Drain off any excess grease.1 pound ground beef or ground turkey
- Stir in the taco seasoning packet and mix well to coat the meat. Pour in the undrained diced tomatoes, rinsed and drained pinto beans, and the undrained Rotel. Stir everything together.1 packet taco seasoning, 1 can diced tomatoes, 1 can pinto beans, 1 can Rotel
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-7 minutes, allowing the flavors to meld. Stir in the sour cream and salsa until well combined and heated through. This creates the creamy, flavorful base of your casserole.1 cup sour cream, 1 cup salsa
- While the filling is simmering, arrange about half of the corn tortilla quarters in the bottom of a greased 9x13 inch baking dish. Try to overlap them slightly to create a solid layer for the filling.12-15 corn tortillas
- Spoon the seasoned meat and bean mixture evenly over the tortilla layer in the baking dish.
- Sprinkle the shredded cheddar cheese generously over the top of the meat mixture.2 cups shredded cheddar cheese
- Arrange the remaining tortilla quarters over the cheese layer, creating a final layer for the casserole.12-15 corn tortillas
- Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
- Let the casserole rest for about 5-10 minutes before serving. This allows it to set slightly, making it easier to scoop. Serve hot with your favorite taco toppings!shredded lettuce, chopped tomatoes, extra sour cream, sliced jalapeños, avocado
Notes
Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or oven at 350°F (175°C) for 15-20 minutes.
