Some dinners just feel like they were made for busy weeknights, and this one is exactly that. Seasoned beef, crushed tortilla chips, melty cheddar, and a creamy layer of sour cream all baked together into one hearty dish.
It comes together with pantry staples you probably already have, and there is barely any real prep involved. Great for a night when you want something filling on the table without a long list of steps to follow.
Quick Info
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
| Servings | 6 |
Ingredients
- 1 pound lean ground beef
- 2 cups salsa
- 1 can (16 ounces) chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 can (2 ounces) sliced black olives, drained
- ½ cup chopped green onion
- ½ cup chopped fresh tomato
- 2 cups shredded cheddar cheese
Tools You’ll Need
- Large skillet
- 9×13 inch baking dish
- Nonstick cooking spray
- Wooden spoon or spatula
- Measuring cups
- Oven
Directions
Step 1: Preheat the oven
Set your oven to 350°F and lightly coat a 9×13 inch baking dish with nonstick cooking spray.
Step 2: Cook the beef
In a large skillet over medium high heat, cook the ground beef until it is no longer pink. Break it up with a spoon as it cooks.
Step 3: Add the salsa
Stir the salsa into the cooked beef, then lower the heat and let it simmer for about 20 minutes, or until most of the liquid has been absorbed.
Step 4: Add the beans
Stir in the drained chili beans and cook just until everything is heated through.Step 5: Layer the chips and beefSpread the crushed tortilla chips evenly across the bottom of the prepared baking dish, then spoon the beef and bean mixture over the chips.
Step 6: Add the toppings
Spread the sour cream evenly over the beef layer. Sprinkle the black olives, green onion, and chopped tomato on top, then finish with the shredded cheddar cheese.
Step 7: Bake
Bake in the preheated oven for about 30 minutes, or until the casserole is hot and the cheese is fully melted and bubbly.
Recipe Notes
1. Swap the beef if you like. Ground turkey or ground chicken both work well here and keep things a little lighter.
2. Adjust the heat level easily. A milder or spicier salsa changes the whole flavor of the dish, so pick one based on how much heat you want.
3. Crush the chips coarsely. Leaving some texture in the chips gives the base a bit of crunch instead of turning mushy under the beef.
4. Storage is simple. Leftovers keep well in an airtight container in the fridge for up to 3 days.
5. This dish freezes nicely. Assemble it fully, then cover and freeze before baking. Thaw in the fridge overnight and bake as directed when ready to serve.
Nutrition Information
Per Serving (Approximate)
| Nutrient | Amount |
| Calories | 480 kcal |
| Carbohydrates | 28g |
| Protein | 24g |
| Fat | 31g |
| Saturated Fat | 14g |
| Cholesterol | 85mg |
| Sodium | 890mg |
| Fiber | 4g |
| Sugar | 6g |
Note: these values are approximate and can vary depending on the exact ingredients and brands you use.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can assemble the whole casserole a day ahead and keep it covered in the fridge. Bake it fresh when you are ready to eat.
Can I use ground turkey instead of beef?
Yes, ground turkey works as an easy swap and keeps the dish a little leaner without changing the overall flavor much.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze this casserole?
Yes, it freezes well either before or after baking. If freezing before baking, thaw it overnight in the fridge first.
Tried this recipe? I’d love to hear how it turned out — drop a comment below!