Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/4 cup sliced black olives
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Sour cream and guacamole, for serving
Feel free to substitute the cheddar with Monterey Jack for a milder flavor, or add a sprinkle of feta for a tangy twist. If you’re not keen on olives or jalapeños, simply leave them out. The beauty of this dish is its adaptability, much like the recipes from my mum’s old tea-stained notebooks.
Instructions
- Preheat your oven to 350°F (175°C). Spread a generous layer of tortilla chips on a large baking sheet, just like we used to fan out those freshly baked scones to cool.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then stir in the taco seasoning and water. Simmer for about 5 minutes until the mixture thickens.
- Evenly spoon the seasoned beef over the tortilla chips, ensuring each chip gets a bit of the savory filling. This reminds me of evenly spreading butter on warm crumpets, ensuring every bite is perfect.
- Sprinkle the shredded cheese over the beef, followed by the black beans and olives. Place the baking sheet in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced tomatoes, green onions, cilantro, and jalapeños if using. The fresh toppings add a lovely burst of color and flavor, much like the wildflowers blooming outside our cottage in spring.
- Serve immediately with sour cream and guacamole on the side, bringing a touch of creaminess to the crunchy, savory layers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International