- 40 mins
Ingredients
- Servings: 6
- Start to finish: 50 minutes (40 minutes active)
- 1 Tbsp vegetable oil
- 1 onion, chopped fine
- Salt and pepper
- 3 Tbsp chili powder
- 4 garlic cloves, minced
- 2 tsp minced fresh oregano or ½ tsp dried
- 1 ½ lbs lean ground beef (93%)
- 2 (10 oz) cans Ro-tel Diced Tomatoes and Green Chilies, drained with ½ cup juice reserved
- 2 tsp cider vinegar
- 1 tsp packed brown sugar
- 1 (16oz) can refried beans
- ¼ cup minced fresh cilantro
- 6 ozs Colby jack cheese, shredded (1 ½ cups)
- 12 taco shells, broken into 1 inch pieces
- 2 scallions, sliced thin
Preparation
Step 1
Adjust oven rack to middle position and heat oven to 400 F. Heat oil in 12 inch skillet over medium heat until shimmering. Add onion and ¼ tsp salt and cook until softened, about 5 minutes. Stir in chili powder, garlic and oregano and cook until fragrant, about 1 minute. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 3 to 5 minutes.
Stir in half of tomatoes, reserved tomato juice, vinegar and sugar. Bring to simmer and cook until mixture is very thick, about 5 minutes. Season with salt and pepper to taste. Meanwhile, combine remaining tomatoes, refried beans and cilantro and spread evenly into 13 inch by 9 inch baking dish. Sprinkle ½ cup Colby jack over the top. Spread beef mixture into baking dish and sprinkle with remaining ½ cup Colby jack. Scatter taco shell pieces over top, then sprinkle with remaining ½ cup colby jack. Bake until filling is bubbling and top is brown, about 10 minutes. Let casserole cool slightly, sprinkle with scallions, and serve.