- Ingredients & Instructions
12Mission Yellow Corn Tortillas
1lb Ground beef
8oz Fresh chorizo
1Medium onion, chopped
2Garlic cloves, minced
1cup Canned diced tomatoes
1Tbsp Chili powder
2cans (30oz) Pinto beans, drained
2cups Shredded cheddar cheese (8oz)
Preheat oven to 400℉. Lightly oil a 13 x 9” baking dish.
In a large skillet over medium heat, cook beef and chorizo, breaking up meat with a spoon, until starting to brown. Remove meat from skillet with a slotted spoon and drain on paper towels. Leave 2 tbsp. of fat in the pan. Add onion and garlic, and sauté until starting to soften, about 5 minutes. Stir in tomatoes, chili powder, salt, and cooked meat. Bring to a boil, then reduce heat slightly to simmer until mixture is thick, about 10 minutes.
Spoon ⅓ of meat mixture into bottom of the prepared baking dish. Top with 4 tortillas, ⅓ of beans, and ⅓ of cheese. Top with another layer of 4 tortillas, ½ of remaining meat mixture, ½ of remaining beans, and ½ of remaining cheese. Top with another 4 tortillas, remaining meat, remaining beans, and remaining cheese.
Bake until cheese is melted and dish is heated through, about 20 minutes.
Reviews for Picadillo Taco Casserole
Taco Casserole Win
With a chef for a husband, it’s hard to cook dinner for him that he enjoys. Tonight he gave me a high five. His suggestion was to add chicken or just keep the beans only for the vegetarian option. He also thought it would be good with a squeeze of lime at the end and/or some black olives in with the meat. I thought it was delicious. I served it with tortilla chips, sour cream, and some fiery taco sauce.