Walking Taco Casserole

  • 1 lb. pounds lean ground beef
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, seeded and chopped
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 can diced roasted tomatoes, undrained
  • 1 T. taco seasoning
  • 2 cups crushed tortilla chips
  • 2 cups shredded cheddar cheese
  • Sour cream and diced avocado, for serving

In a large skillet, brown the ground beef fully. Add the onions and garlic; sauté for two minutes.

Stir in the red pepper, black beans, frozen corn, undrained tomatoes, and taco season. Simmer for 5 minutes.

Transfer the mixture to a 9x13-inch baking dish.

Top with the crushed tortilla chips and shredded cheddar cheese.

Bake in a 350°F oven for 15 minutes until heated through and the cheese is melted.

Serve topped with a dollop of sour cream and diced avocado.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes
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