Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped red onion and cook for 5 minutes until translucent and tender.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the skillet and cook until no longer pink, about 6-8 minutes, breaking it apart as it cooks.
- Drain excess fat from the skillet.
- Stir in the taco seasoning, all but 1/4 cup of the black beans, 1 1/2 cups of the cherry tomatoes, and the corn. Mix thoroughly and cook for 2-3 minutes.
- Transfer the cooked beef mixture to a plate and set aside.
- In a 12-inch cast iron skillet, arrange 4 corn tortillas on the bottom, overlapping slightly to cover the entire base.
- Spread 1/3 of the beef mixture over the tortillas.
- Sprinkle 1/3 of the combined cheddar and Monterey Jack cheeses on top of the beef mixture.
- Add another layer of 4 tortillas over the cheese.
- Spread another 1/3 of the beef mixture over these tortillas.
- Sprinkle another 1/3 of the combined cheeses.
- Add the final layer of 4 tortillas.
- Spread the remaining beef mixture over the tortillas.
- Sprinkle the remaining combined cheeses on top.
- Top with the crushed tortilla chips and the reserved 1/4 cup of black beans.
- Bake uncovered for 15-20 minutes until the cheese is golden and bubbly.
- Remove from the oven and garnish with the remaining 1/2 cup cherry tomatoes, chopped fresh cilantro, and green onion if desired.
- Serve with sour cream on the side and enjoy.
Nutrition
Notes
- Cast Iron is the Right Tool — A 12-inch cast iron goes from stovetop to oven without protest and distributes heat evenly so the bottom tortilla layer crisps instead of steaming. If you don't have cast iron, any 12-inch oven-safe skillet works — just confirm the handle is rated for 375°F.
- Drain the Fat Before You Season — After browning the beef, tilt the skillet and spoon out the excess fat before adding taco seasoning and the rest of the filling. Fat-soaked filling makes the tortilla layers greasy and soft instead of structured.
- Pull the Beef Slightly Underdone — Take the ground beef off heat when it's just past pink. It finishes cooking during the 15-20 minute bake. Overcooked beef turns dry and chalky before the cheese even melts.
- Cover the Base Completely — Overlap the tortillas on each layer so there are no gaps. Gaps let the filling sink through and the layers won't hold when you slice. Spend an extra 30 seconds arranging them right.
- The Chip Crust Has a Window — The crushed chip topping stays crunchy for the first 10 minutes after it comes out of the oven. Serve fast. For meal prep, leave the chips off and add them fresh when reheating.
- Rest Before Slicing — Let the casserole sit five minutes out of the oven before cutting. The cheese firms up, the layers settle, and you get clean wedges instead of a melt-down pile.
- Cut it into wedges and serve straight from the skillet. Sour cream and fresh cherry tomatoes are already part of the dish — put fresh salsa and sliced avocado on the table and you're set.
- Mexican rice works well on the side if you want to extend the meal. The casserole is filling on its own, but rice soaks up any of the beef mixture that runs off the edges when you plate it.
- A crisp salad with cilantro-lime dressing cuts through the richness. Keep it simple — romaine, thinly sliced red onion, cucumber, and fresh lime juice. No heavy dressings that compete with the taco seasoning.
- For a full spread, add guacamole and extra tortilla chips. The chips double as a scoop if you're eating standing up.
- Leftovers keep in an airtight container in the refrigerator for up to four days. The tortilla layers soften overnight but the flavor holds and the beef reheats well.
- To reheat, go back into a 350°F oven uncovered for 10-15 minutes. The edges crisp back up and the cheese melts again. Microwaving works in a pinch but the chip topping will soften.
- For freezing, let the casserole cool completely, then wrap individual slices tightly in plastic wrap before going into a freezer bag. Keeps for up to three months. Thaw overnight in the refrigerator before reheating in the oven.