Taco Casserole

Ready in 30 minutes

Serves 6 people

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium green bell pepper, diced (1 1/2 cups)

1 medium white onion, diced (1 1/2 cups)

2 tablespoons tomato paste

2 1/2 teaspoons chili powder

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1 can (14.5 ounces) diced tomatoes

1 can (15 ounces) pinto beans, drained and rinsed

4 cups yellow corn tortilla chips, slightly crushed

1 1/4 cup freshly shredded Monterey jack cheese (3 ounces)

1 1/4 cup freshly shredded sharp cheddar cheese (3 ounces)

Thinly sliced radish, thinly sliced jalapeno, sliced black olives, sour cream, and fresh cilantro leaves for serving.

Preheat oven to 425 degrees. Heat a 10-inch cast iron skillet over medium-high heat. Add ground beef; season with salt and pepper. Cook, stirring frequently with a wooden spoon to break up meat, until meat is browned, 10 minutes. Transfer beef to a colander to drain. Discard excess oil.
Wipe out skillet, add oil, and return to heat. Add bell pepper and onion. Cook, stirring, until tender and browning, 7 minutes. Add tomato paste; cook, stirring, 1 minute. Add back reserved beef, chili powder, oregano and cumin, tomatoes (with liquid), pinto beans, and 2 tablespoons water; bring to a boil. Remove from heat. Season with salt and pepper.
In a large bowl, combine tortilla chips, 1 cup Monterey jack, and 1 cup cheddar cheese. Top casserole with chip mixture followed by remaining 1/4 cup each of Monterey and cheddar cheese. Bake until cheese is melted and golden in spots, about 3 minutes. Serve with radish, jalapeno, olives, sour cream, and cilantro.