Taco Casserole

 Serves: 8    |     Prep: 15 min     |     Cook: 15-20 min     |     Ready: 40-45 min


2 lb. ground beef 
salt and pepper, to taste
1 pkg. taco seasoning mix
2-3 cloves garlic
1 tsp. beef bouillon
1/2 c. water or beer
2 jalapenos
1 diced onion
2 c. sour cream
zest and juice of 1 lime
1/2 tsp. sugar
1/4 c. sliced black olives
16 oz refried beans
2 c. colby jack cheese, freshly grated
1 c. crushed doritos, nacho or regular
1/2 c. diced tomatoes
1 avocado, diced or 1/2 c. guacamole
*top with sliced green onions or dried chives, optional



Preheat oven to 400 degrees. Spray cooking spray in 9×13 casserole dish.

Beef mixture: saute beef in skillet. Once starting to brown, season with salt, pepper and taco seasoning and mix thoroughly. Add in garlic, beef bouillon and water, stir until everything is combined.  Once meat is cooked through, scrap to one side of skillet. Add onion and jalapeno and cook until lightly browned. Stir meat mixture back in with vegetables and cook for 2-3 minutes more.

Sour cream mixture: start with room temperature sour cream, mix in zest from a lime then add 2 tsp. juice. Add pinch of sugar, salt/pepper and stir until creamy.

Layer casserole ingredients: refried beans, sour cream, meat mixture, olives, cheese, meat mixture, olives and more cheese.

Bake in oven for 15-20 minutes.

Top with crushed Doritos, tomatoes and a scoop of guacamole or sliced avocados. Let rest for 5 minutes and serve.