Fiesta Casserole

Think of this as nachos in casserole form. Ground beef and onions get browned, mixed with taco seasoning and tomato sauce, then layered between crunchy tortilla chips and shredded cheddar cheese before a quick bake to melt everything together.

The layering order matters. Chips on the bottom, then half the cheese, then the seasoned meat, then the rest of the cheese, then more chips on top. This keeps the bottom chips from getting too soggy while the top chips stay crispy. The cheese in the middle acts as a glue between layers.

Drain the beef well after browning. Extra grease soaks into the tortilla chips and turns the whole casserole greasy instead of crispy-cheesy.

Kitchen Tips

• Simmer the meat with the tomato sauce and taco seasoning for the full 5 minutes. This thickens the mixture so it doesn’t run to the bottom of the dish and make the chips soggy.
• Use sturdy restaurant-style tortilla chips, not the thin ones. Thin chips shatter under the weight of the meat and cheese.
• Bake just until the cheese melts and bubbles. Overbaking dries out the chips completely.

Variations

• Top with sour cream, sliced black olives, diced jalapeños, or all three.
• Swap ground beef for ground turkey or seasoned black beans for a lighter or vegetarian version.
• Use pepper jack cheese instead of cheddar for a spicier kick.