Taco Casserole

To make this taco casserole, start by cooking onion and some garlic in a little bit of olive oil (or chili oil if you like extra heat!) until it’s soft. Net, add your protein and some taco seasoning. I prefer using ground chicken for this recipe because the delicate flavor allows the salsa and beans to take center-stage, but it’s also awesome with turkey or lean ground beef. Sometimes I even make it with Morningstar Farms vegetable crumbles or a double portion of beans for a vegetarian version.

Once your protein is browned, add some beans and salsa. Using salsa is a great shortcut to giving this taco casserole a ton of flavor without having to cut up a bunch of vegetables like tomatoes and peppers yourself. It’s the same trick I use in my easy tortilla soup. This isn’t the time for fancy salsa – you want one that’s nice and chunky with lots of tomatoes. I really like Newman’s Own hot salsa for this, but you can use a mild salsa if you don’t like heat. Simmer everything until the salsa thickens slightly.

Meanwhile, line the bottom of a casserole pan with chips. When I first started making this recipe, I used Tostitos Light. Unfortunately, those aren’t on the market anymore. Now I use the lightest natural tortilla chips I can find. You can also make your own homemade baked tortilla chips, which are way better than what they sell at the store.

Pour the meat mixture over the chips and top it with cheese. Bake it until it’s nice and gooey!

Once you take the taco casserole out of the oven, be sure to let it sit for a few minutes to firm up before you serve it. This is a great time to rifle through the fridge for extra toppings. Depending on our moods, like pickled jalapeños, olives, fresh cilantro, or even a little yogurt or sour cream. For this version, I topped the taco casserole with a little bit of chunky guacamole.