Loaded Beef Taco Casserole Recipe
Prep Time:
30
minutes
Cook Time:
45
minutes
Servings:
8
servings
Ingredients
  • ½ cup white vinegar
  • ½ cup water
  • 1 large clove garlic
  • 2 tablespoons granulated sugar
  • 1 + 1 teaspoons sea salt, divided
  • 3 large jalapeños, stems and most seeds removed, sliced into ⅛-inch-thick rounds
  • 2 large poblano peppers
  • 1 pound ground beef
  • 1 large yellow onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1 (15-ounce) pinto beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 (11-ounce) bag round tortilla chips
  • 2 cups finely shredded Mexican cheese blend
  • 1 (12-ounce) can sliced black olives, drained
  • 8 ounces sour cream
  • 1 bunch romaine lettuce, finely shredded
  • 1 large avocado, cubed
  • 1 (15-ounce) jar salsa verde
Directions
  1. Combine the vinegar, water, garlic, sugar, and 1 teaspoon sea salt in a medium saucepan and bring to a boil.
  2. Add the sliced jalapeños, bring back to a boil, then remove from the heat. Allow the jalapeños to sit in the pickling liquid while you assemble the casserole.
  3. Roast the poblano peppers over a flame on a gas stovetop, or use a grill to blacken and blister the skins on all sides.
  4. Transfer the peppers to a heat-proof bowl and cover tightly with plastic to seal in steam.
  5. Use a sharp knife to scrape off the charred skins and remove the stems and seeds.
  6. Chop the peppers and set aside.
  7. Heat a large skillet over medium-high heat and add the ground beef.
  8. Cook the ground beef, breaking it into small pieces, until starting to brown.
  9. Add the onion and chopped poblanos to the beef and cook until softened (about 5 minutes).
  10. Add the chili powder, smoked paprika, garlic powder, oregano, cumin, pepper, remaining 1 teaspoon of salt, and pinto beans. Stir to combine.
  11. Add the diced tomatoes with green chilies. Stir to combine and cook over low heat for 5 minutes.
  12. Preheat the oven to 400 F.
  13. Oil a 13x9-inch baking dish.
  14. Cover the bottom of the pan with a layer of tortilla chips, overlapping slightly.
  15. Spread half of the beef mixture evenly over the chips.
  16. Top the beef with half of the shredded cheese.
  17. Sprinkle half of the olives over the cheese.
  18. Repeat with more chips, the remaining beef, cheese, and olives, then add the drained pickled jalapeño slices over the top.
  19. Place the pan in the oven and bake for 15 minutes, or until the cheese is melted and bubbling. Remove the pan from the oven.
  20. Transfer the sour cream to a resealable plastic bag, cut off the tip of one corner, and drizzle the sour cream over the top of the casserole.
  21. Garnish with chopped lettuce and avocado.
  22. Finish the loaded beef taco casserole with some of the salsa verde and serve with the remaining chips and salsa.