Ingredients
Scale
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 medium onion, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup frozen corn kernels, thawed
- 1 cup sour cream (substitute Greek yogurt for a tangier twist)
- 2 cups shredded sharp cheddar cheese (or a Mexican cheese blend)
- 1 cup crushed tortilla chips (use gluten-free chips if needed)
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). I always set my oven early to get that cozy warmth filling the kitchen, reminiscent of those afternoons when Mama Lou would be humming her favorite tunes while cooking.
- In a large skillet over medium heat, cook the ground beef and chopped onion together until the meat is browned and the onion is translucent, about 7-8 minutes. Stir occasionally to break up the meat into small crumbles. Drain excess fat.
- Add the drained black beans, diced tomatoes with green chilies, and corn kernels to the skillet. Stir to combine, then season with chili powder, garlic powder, smoked paprika, salt, and pepper. Let it simmer for 5 minutes so the flavors meld—this step always reminds me of how Mama Lou would say, “Good things take time.”
- Remove the skillet from heat and stir in the sour cream and half of the shredded cheese until creamy and well mixed.
- In a separate small bowl, mix together the mayonnaise and crushed tortilla chips. This mixture will create that signature crisp topping that makes this casserole unforgettable.
- Transfer the beef and bean mixture into a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the remaining cheese over the top.
- Evenly distribute the mayonnaise and crushed tortilla chip mixture over the cheese layer. This is where the magic happens—the crispiness that Ouma and I always fought over!
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling. Keep an eye on it after 20 minutes to avoid burning the chips; every oven is a little different, just like Mama Lou’s careful watch over her pots.
- Remove from the oven and let it cool for 5 minutes before serving. Sprinkle fresh cilantro on top if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
