Take a break from your go-to tacos and have a Tex-Mex Tuesday with this flavor-packed recipe.
Layered Tex-Mex Casserole
About 8 servings
- 1 pound ground sirloin
- 1¼ pounds chorizo sausage, casings removed
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup diced yellow bell pepper
- 1 (1-ounce) package taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups thawed frozen corn
- 1 cup jasmine rice, cooked according to package instructions
- 1 cup shredded Mexican cheese blend
- Pico de gallo, fresh jalapeño slices, and fresh cilantro, to serve
- Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
- In a 12-inch cast-iron skillet, cook ground sirloin, chorizo, and bell peppers over medium-high heat, using back of a wooden spoon to break up meat, until meat is browned and vegetables are tender, 10 to 15 minutes. Reduce heat to low. Add taco seasoning, stirring until seasoning is incorporated and mixture is slightly thickened, about 2 minutes. Spread meat mixture into bottom of prepared baking dish.
- Add beans in an even layer on top of meat mixture. Add corn in an even layer on top of beans. Spread cooked rice over corn. Sprinkle with cheese.
- Cover and bake until filling is bubbling and cheese is melted, 30 to 35 minutes.
- Increase oven temperature to broil. Uncover and broil for 3 to 5 minutes. Serve with pico de gallo, jalapeño, and cilantro, if desired.