Spicy Beef Taco Bake
Serves 6.
Note: Perfect for a Super Bowl gathering. To make this ahead, prepare the casserole and refrigerate for up to 24 hours. Bake, covered with greased foil, at 400 degrees for 25 minutes, then uncover and continue to bake for 10 minutes more. From "The Complete Make-Ahead Cookbook," by America's Test Kitchen.
• 1 tbsp. vegetable oil
• 1 onion, chopped fine
• Salt and pepper
• 3 tbsp. chili powder
• 4 garlic cloves, minced
• 2 tsp. minced fresh oregano, or 1/2 tsp. dried
• 1 1/2 lb. (93 percent lean) ground beef
• 1 (10-oz.) can Ro-tel Diced Tomatoes & Green Chilies, drained with 1/2 c. juice reserved, divided
• 2 tsp. cider vinegar
• 1 tsp. packed brown sugar
• 1 (16-oz.) can refried beans
• 1/4 c. minced fresh cilantro
• 6 oz. Colby Jack cheese, shredded (1 1/2 c.), divided
• 12 taco shells, broken into 1-in. pieces
• 2 green onions, sliced thin
Directions
Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes Stir in chili powder, garlic and oregano, and cook until fragrant, about 1 minute. Add ground beef and cook, breaking up meat with wooden spoon until no longer pink, 3 to 5 minutes.
Stir in half of tomatoes, reserved tomato juice, vinegar and sugar. Bring to simmer and cook until mixture is very thick, about 5 minutes. Season with salt and pepper to taste.
Meanwhile, combine remaining tomatoes, refried beans and cilantro, and spread evenly into 9- by 13-inch baking dish. Sprinkle with 1/2 cup Colby Jack over top. Spread beef mixture into baking dish and sprinkle with 1/2 cup Colby Jack. Scatter taco shell pieces over top, then sprinkle with remaining 1/2 cup Colby Jack.
Bake until filling is bubbling and top is spotty brown, about 10 minutes. Let casserole cool slightly, sprinkle with green onions and serve.
