Short on Time? Make The BEST WALKING TACO CASSEROLE in LESS than 20 Minutes PLUS JALAPEÑO DIP!

Ingredients

• 2 teaspoons Vegetable Oil (for sautéing)
• 0.5 small onion White Onion (diced)
• 4 ounces Hatch Green Chiles (diced)
• 2 pieces Roma Tomatoes (diced)
• 2 pounds Ground Beef (80% lean)
• 2 cloves Garlic Cloves (minced)
• 2 teaspoons Dried Oregano
• 2 teaspoons Chili Powder
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Black Pepper
• to taste Salt
• 8 ounces Cream Cheese (softened)
• 0.25 cup Sour Cream
• 0.25 cup Pickled Jalapeño Juice (from jar)
• 10 small peppers Pickled Jalapeños (chopped)
• 6 ounces Tortilla Chips (Salsa Verde Tostitos) (about 2 cups, broken into pieces)
• 2 cups Mexican Cheese Blend (shredded (cheddar, Monterey Jack, etc.))
• 1 cup Shredded Lettuce
• 1 cup Pico de Gallo
• 1 medium Avocado (diced)
• 2 pieces Additional Pickled Jalapeños (for topping)

Instructions

1. Sauté aromatics

   Heat 2 teaspoons of vegetable oil in a skillet over medium‑high heat. Add half of a small white onion and sauté for 2 minutes until softened.

   Time: PT2M

2. Add chiles and tomatoes

   Stir in 4 oz diced hatch green chiles and the two diced Roma tomatoes. Cook for 1 minute, just until the tomatoes begin to soften.

   Time: PT1M

3. Brown ground beef

   Add 2 lb ground beef, 2 minced garlic cloves, 2 tsp dried oregano, 2 tsp chili powder, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp black pepper, and salt to taste. Break the meat up with a spatula and cook for 7‑8 minutes, stirring occasionally, until fully browned.

   Time: PT8M

4. Blend jalapeño dip

   In a blender, combine 8 oz softened cream cheese, ¼ cup sour cream, ¼ cup pickled jalapeño juice, and 10 small pickled jalapeños. Blend until smooth, about 2 minutes.

   Time: PT2M

5. Preheat oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

6. Layer casserole

   In a 9×13‑inch baking dish, spread the tortilla chips in an even layer. Top with the cooked ground‑beef mixture, dollop the jalapeño dip, and sprinkle 2 cups shredded Mexican cheese blend over everything.

   Time: PT5M

7. Bake casserole

   Bake at 350°F for 8‑10 minutes, until the cheese is fully melted and lightly bubbly.

   Time: PT9M

   Temperature: 350°F

8. Finish with fresh toppings

   Remove the casserole from the oven. Drizzle additional jalapeño dip, then top with shredded lettuce, pico de gallo, diced avocado, and extra pickled jalapeños if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

3 g