Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz)
- 1 cup water
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 3 cups corn chips (such as Fritos)
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream (optional)
- 1/4 cup chopped green onions (optional)
- 1/4 cup sliced black olives (optional)
Instructions
- Heat a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
- Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the taco seasoning and water, stirring well. Let it simmer for 2–3 minutes.
- Stir in the kidney beans and diced tomatoes with green chilies. Simmer for 5–7 minutes until slightly thickened.
- Preheat the oven to 180°C (350°F).
- Spread corn chips evenly in a baking dish. Top with the beef mixture.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 10–15 minutes until the cheese is melted and bubbly.
- Remove from oven and let cool slightly. Add sour cream, green onions, and olives if desired before serving.
Notes
- You can substitute kidney beans with black beans or pinto beans.
- For a lighter option, use ground turkey or chicken instead of beef.
- Add jalapeños or chili flakes for extra spice.
- Store leftovers in the refrigerator for up to 3 days.
- Keep chips separate if you want to maintain crunch when reheating.
- Reheat in microwave or oven until warmed through.
- Prepare the beef mixture ahead of time for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
