Cheesy Taco Casserole Recipe

Team Foodhall

What you need:
• Extra-virgin olive oil – 1 tbsp
• Onion – 1/2, chopped
• Garlic – 2 cloves, minced
• Corn – 1 cup
• Refried beans – 1 cup
• ARQA Smoked Paprika, Cumin, Chilli Powder, Oregano – 1/2 tsp
• Salt and pepper, to taste
• Black beans – 1 can, drained and rinsed
• Cherry tomatoes – 2 cups, divided
• Tortillas – 12 halves
• Monterey jack cheese – 2 cups, shredded
• Cheddar – 1 cup, shredded
• Corn chips – 1 cup, crushed
• Green onions – 2, thinly sliced
• Sour cream, for serving

Method:
1. Preheat oven to 190°C. Heat oil in a large pan, over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more
2. Stir in the spices and season to taste with salt and pepper. Stir in everything but ¼ cup black beans, 1 1/2 cups cherry tomatoes, and corn
3. Spread a small amount of the mixture on the bottom of your baking dish, then top with a layer of tortillas. Add a third of the cheeses, 1/3 of the mixture, then repeat. Finally, top with crushed corn chips, remaining cheese, and refried beans
4. Bake until cheese is melty and casserole is warmed through, 20 to 25 minutes. Garnish with remaining cherry tomatoes and green onions. Serve with sour cream

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