Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup) (approx. 150g)
  • 1 packet (approx. 1 ounce/28g) taco seasoning mix (low-sodium preferred)
  • 1/2 cup (120ml) water
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 8 ounces (227g) shredded cheddar cheese (or a Mexican blend)
  • 8 ounces (227g) tortilla chips, lightly crushed (about half a standard bag)
  • Optional: 1/4 cup (40g) sliced green onions, for garnish
  • Optional: 1/4 cup (60g) sour cream, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in diced onion and cook until softened, about 3-5 minutes. Add taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  4. Stir in black beans, corn, and diced tomatoes and green chilies. Heat through.
  5. Pour the beef mixture into the prepared baking dish, spreading it evenly.
  6. Sprinkle shredded cheese evenly over the beef mixture. Top with lightly crushed tortilla chips.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the tortilla chips are lightly golden brown.
  8. Let cool for a few minutes before slicing and serving. Garnish with sliced green onions and a dollop of sour cream, if desired.