Layered Tortilla Beef Taco Casserole

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Preheat the oven to 375 °F and grease a 9×13-inch baking dish with the 1 tablespoon neutral oil. 10 min
2. Finely dice the yellow onion and mince the 3 garlic cloves. 5 min
3. Measure out 2 teaspoons chili powder, 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl and set aside. 3 min
4. Drain and rinse the 15 oz can of black beans and roughly chop the ¼ cup fresh cilantro; set both aside. 3 min
5. Timing-sensitive step. Brown the 1¼ lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon, for about 6 minutes until no pink remains; drain excess fat. 6 min
6. Timing-sensitive step. Reduce heat to medium, add the diced onion to the beef, and cook 3 minutes until softened, then stir in the minced garlic and cook 1 minute more. 4 min
7. Timing-sensitive step. Stir the spice blend (chili powder, cumin, smoked paprika, oregano, salt, and pepper) and 2 tablespoons tomato paste into the beef, coating everything evenly and cooking 1 minute. 2 min
8. Fold the drained black beans and 1½ cups chunky salsa into the beef mixture and stir to combine; remove from heat. 2 min
9. Toss the 2 cups shredded cheddar and 1 cup Monterey Jack together in a bowl to make the cheese blend. 2 min
10. Spread a thin layer of the beef mixture across the bottom of the prepared baking dish, then lay 4 corn tortillas in an overlapping single layer on top. 3 min
11. Spoon half the remaining beef mixture over the tortillas and scatter ⅓ of the cheese blend on top; repeat with 4 more tortillas, the rest of the beef, and another ⅓ of the cheese, then finish with the final 4 tortillas and the remaining cheese. 5 min
12. Cover the dish tightly with foil and bake at 375 °F for 20 minutes, then uncover and bake a further 10 minutes until the cheese is melted and bubbling at the edges. 30 min
13. Let the casserole rest uncovered for 5 minutes so the layers set before cutting. 5 min
14. Dollop ½ cup sour cream across the top, scatter the chopped cilantro, and add the 2 tablespoons pickled jalapeño slices (optional) before serving straight from the dish. 2 min