Description
Tender beef simmers with smoky chili powder, cumin-spiced beans, and sweet corn. Topped with melty cheddar and crispy tortilla chips, every bite bursts with heat and hearty Tex-Mex flavor.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 2 cloves garlic minced
- 15 ounces black beans drained and rinsed
- 15 ounces corn kernels drained
- 10 ounces diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups crushed tortilla chips
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in onion, bell pepper, and garlic, and cook until vegetables are softened.
- Add black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper; stir to combine.
- Simmer the mixture for 5 minutes to let flavors meld.
- Transfer the beef and bean mixture into a 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Cover the casserole with crushed tortilla chips.
- Bake for 15–20 minutes until cheese is melted and edges are bubbly.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper.
- Substitute ground turkey or chicken for a lighter version.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Serve with sour cream, salsa, or chopped cilantro for garnish.