Ingredients:

  • 1 tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 5 lbs Lean Ground Beef (mince), 80/20 mix
  • 2 tbsp Standard Taco Seasoning
  • 1 tsp Cumin (ground)
  • 1 tsp Smoked Paprika
  • 5 oz can Tinned Chopped Tomatoes
  • 15 oz can Black Beans (rinsed and drained)
  • 1/2 cup Beef Broth (stock)
  • Salt and Black Pepper, To taste
  • 6 oz bag Large Tortilla Chips (sturdy quality)
  • 5 cups Sharp Cheddar Cheese (grated)
  • 1 cup Monterey Jack or Mozzarella Cheese (grated)
  • 2 stalks Spring Onion, sliced (optional topping)
  • 1/4 cup fresh Coriander, chopped (optional topping)
  • 1/2 cup Sour Cream or Crème Fraîche (optional topping)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Heat the olive oil in a large frying pan over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the ground beef to the pan. Break it up with a spoon and cook until fully browned (approx. 5–7 minutes). Drain off any excess fat from the pan.
  4. Stir in the taco seasoning, cumin, and smoked paprika. Cook for 1 minute to 'toast' the spices.
  5. Pour in the tinned chopped tomatoes and the beef broth. Bring the mixture to a gentle simmer. Reduce heat to low and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. Stir in the rinsed black beans. Taste the filling and adjust seasoning with salt and pepper as needed. Remove the filling from the heat.
  7. Spread half of the tortilla chips evenly across the bottom of the prepared casserole dish to create a sturdy foundation.
  8. Spoon half of the beef filling evenly over the chips. Sprinkle half of the combined grated cheese mixture (Cheddar and Monterey Jack) over the meat.
  9. Scatter the remaining half of the chips over the cheesy meat layer. Top with the rest of the beef filling, ensuring the chips are mostly covered.
  10. Generously scatter the remaining grated cheese over the top of the casserole.
  11. Place the casserole dish in the preheated oven. Bake for 15–18 minutes, or until the cheese is completely melted, golden brown in spots, and the filling is bubbling hot around the edges.
  12. Remove the casserole from the oven and allow it to rest for 5 minutes. This helps the dish hold its structure when serving.
  13. Top generously with sliced spring onions, chopped coriander, and optional jalapeños. Serve immediately with sour cream or crème fraîche on the side.