Tex-Mex Bake

A crushed corn chip crust is what makes this Tex-Mex casserole different from the usual taco bake. Corn chips mixed with a beaten egg and water get pressed into a pie plate and baked until firm, creating a crunchy, salty base that holds up under the meaty filling.

Lean ground beef seasoned with onion soup mix and chopped green chilies fills the crust, with half the Monterey Jack cheese mixed right into the meat. Tomato sauce poured over the top keeps everything moist during baking, and chopped green pepper adds some crunch and freshness.

The remaining cheese goes on during the last five minutes, melting into a bubbly, golden cap. The whole thing bakes in about 45 minutes and comes out like a cross between a taco pie and a casserole, with layers you can see when you cut into it.

Kitchen Tips

• Crush the corn chips into small pieces but not into powder. You want some texture in the crust
• Press the crust firmly and evenly, pushing it slightly up the sides of the pie plate
• Use raw ground beef in the filling, not pre-cooked. It cooks through during the 30-minute bake and stays moist
• Let the casserole rest for 5 minutes after pulling from the oven so it sets up and slices cleanly

Variations

• Taco seasoning swap: Use a packet of taco seasoning instead of onion soup mix for a more traditional Tex-Mex flavor
• Bean layer: Spread a layer of refried beans between the crust and the meat for extra heartiness
• Sour cream and salsa: Serve each slice topped with sour cream, salsa, and sliced jalapenos