Walking Taco Casserole

01Method

1. 1

   Warm the oil in a large 12-inch skillet over medium heat. Add the onion and garlic and cook for 6–8 minutes, stirring occasionally, until softened and translucent.

2. 2

   Add the ground beef, breaking it into small pieces with a spoon. Brown for 6–8 minutes until cooked through. If the taco seasoning is unsalted, season the meat with a generous pinch of salt.

3. 3

   While the meat finishes cooking, heat the oven to 350°F.

4. 4

   Lower the heat to medium-low. Stir in the taco seasoning, scallions, and pinto beans and cook for 1–2 minutes. Pour in the diced tomatoes with green chilies and the salsa, then simmer for 8–10 minutes until the flavors meld and the mixture is well-seasoned. Adjust salt and pepper as needed.

5. 5

   Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Scatter the cheddar cheese over the top, then cover with corn chips. Bake for 10 minutes until the cheese has fully melted.

6. 6

   Finish with dollops of sour cream, pickled jalapeños, diced scallions, and shredded lettuce. Spoon into plates and serve immediately.