Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Beef taco casserole
Serves 4
Easy
Prep:
Cook:
If you love tacos for dinner but want something you can prepare ahead, make this casserole using jarred salsa and taco seasoning
Skip to ingredients
For the casserole
- 2 tbsp vegetable oil
- 1 lb/16oz lean ground beef
- 1 medium oniondiced
- 2 garlic cloveschopped
- 2 tbsp taco seasoning(such as Old El Paso)
- 2 cups/16 fl oz hot tomato salsa(such as Mateo’s)
- 14oz can black beansdrained and rinsed
- 1 cup frozen or canned corn
- 2 cups/8oz shredded monterey jack or sharp cheddar
- 2 cups tortilla chipslightly crushed
To serve
- Mexican crema or thin sour cream
- guacamole
- sliced red or green jalapeños
- chopped cilantro
- pico de gallo
Method
step 1
Preheat the oven to 350F/gas 4. Heat the oil in a medium frying pan over a medium heat and fry the onions and garlic for 5 mins until soft. Add the beef, turn the heat up to high and continue to cook, stirring, until the beef has browned. Drain off any excess oil.
step 2
Stir in the taco seasoning and salsa, turn the heat back down to medium and cook for 5 mins. Stir in the beans and corn. Pour the mixture into a 13 x 9in baking dish or round pan, then top with the half the shredded cheese. Scatter the tortilla chips on top and cover with the remaining cheese. Bake for 20 mins, or until the cheese is melted and the casserole is bubbling. Serve with crema or sour cream, guacamole, jalapeños, cilantro and pico de gallo.
