Emily’s Taco Tuesday Taco Bake Casserole

Emily’s Taco Tuesday Taco Bake Casserole

Cooking spray

1 ½ pounds ground beef

1 cup chopped onion

½ cup water

1 (1 ounce) package taco seasoning mix or homemade

1 (10 ounce) can refried beans (Optional)

1 (6 ounce) can sliced black olives (Optional)

1 (4 ounce) can diced green chiles

½ cup salsa

15 taco shells or tortilla chips, broken up, or more to taste

2 cups shredded Cheddar cheese or Monterey Jack

Toppings: Sour cream, chopped tomato, cilantro, hot sauce

Preheat the oven to 375 degrees F. Coat a 9×13-inch baking pan with cooking spray.

Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease.

Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Reduce heat to low. Add refried beans, olives, green chiles, and salsa; cook and stir until warmed through, 3 to 4 minutes.

Arrange ½ broken taco shells or tortilla chips into the prepared baking dish; layer ½ ground beef mixture over broken taco shells.

Sprinkle ½ cheese over top. Repeat layers once more.

Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes. Top with your favorite toppings. Serve hot and enjoy!