Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
12
Mission Yellow Corn Tortillas -
1
lb Ground beef -
8
oz Fresh chorizo -
1
Medium onion, chopped -
2
Garlic cloves, minced -
1
cup Canned diced tomatoes -
1
Tbsp Chili powder -
1
tsp Salt -
2
cans (30oz) Pinto beans, drained -
2
cups Shredded cheddar cheese (8oz)
INSTRUCTIONS
-
Step 1
Preheat oven to 400℉. Lightly oil a 13 x 9” baking dish.
-
Step 2
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.
-
Step 3
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.
-
Step 4
Bake until cheese is melted and dish is heated through, about 20 minutes.
Reviews for Picadillo Taco Casserole
1 Review
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.