Mom's Taco Casserole

This is the kind of casserole that gets made on a Tuesday night when you need dinner on the table fast. Seasoned ground beef simmers with tomato sauce and taco seasoning, then gets folded together with tortilla chips and baked under a layer of melted cheese.

The chips soften slightly in the sauce but keep enough structure to give the casserole texture. Be gentle when mixing them in. Crush them and you lose that contrast between tender meat sauce and crunchy bites.

Fifteen minutes of simmering uncovered reduces the sauce down so it clings to the chips instead of making the whole dish soggy. That step makes all the difference between a proper casserole and a wet mess.

Chef Tips

• Use baked tortilla chips for better structure. Regular fried chips go limp too fast in the sauce.
• Simmer the meat sauce uncovered for the full 15 minutes. The extra reduction gives you a thicker sauce that coats everything properly.
• Add the cheese in the last few minutes of baking so it melts without burning. Watch it closely.
• Drain any excess grease from the meat after browning. Too much fat makes the casserole greasy.

Variations

• Use ground turkey and top with pepper jack cheese for a lighter version with more kick.
• Stir in a can of black beans or corn for extra filling.
• Top with sour cream, diced tomatoes, and shredded lettuce after baking for a taco salad-style finish.