Beef Taco Casserole

• vegetable oil↗2 tbsp 2 tbsp
• lean beef mince↗450g 450g
• onion↗1 medium 1 medium

  diced

• garlic↗2 2

  minced

• taco seasoning2 tbsp 2 tbsp

  (e.g., Old El Paso)

• spicy tomato salsa475ml 475ml

  (e.g., Mateo’s)

• black beans↗400g tin 400g tin

  drained and rinsed

• frozen or canned corn160 160
• Monterey Jack or aged cheddar cheese↗225g shredded 225g shredded

  shredded

• tortilla chips55g 55g

  lightly crushed

• Mexican crema or sour cream
• guacamole
• sliced red or green jalapeños
• chopped cilantro
• pico de gallo

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/gas mark 4. Heat the oil in a medium skillet over medium heat and sauté the onion and garlic for 5 minutes until softened. Add the beef, increase the heat to high and continue cooking, stirring, until the meat browns. Drain any excess oil.

2. 2

   Add the taco seasoning and salsa, reduce heat to medium and cook for 5 minutes. Add the beans and corn. Transfer the mixture to a 13×9‑inch baking dish or a round pan, then sprinkle half of the shredded cheese. Scatter the tortilla chips on top and cover with the remaining cheese. Bake for 20 minutes, or until the cheese melts and the casserole bubbles. Serve with crema or sour cream, guacamole, jalapeños, cilantro and pico de gallo.