top of page
  • Writer's pictureMichael Laxer

Taco casserole

Today we are going to take a look at a taco casserole with layers of cheese, corn and nacho chips, sour cream and a ground beef mixture that includes olives, green peppers, corn, onions and seasonings.


2 lb. extra lean ground beef

1 green pepper diced

1 red onion diced

1 jar green or black olives (or mix it up and do both)

1 can corn kernels

1 jar jalapenos (optional)

1 packet spicy Taco seasoning

2 cups 14% sour cream

1/2 bag crushed corn chips

1/2 bag crushed nacho chips

2 tablespoons garlic powder

1 tablespoon MSG

1 tablespoon black pepper

sea salt to taste

Grated old cheddar or Monterey Jack cheese

To start heat some olive oil over medium-high heat in a large pot and add the diced onion and pepper.

Sauté for around 4 to 5 minutes.

Then add the ground beef, taco seasoning, garlic powder, MSG, pepper and sea salt. Sauté until the beef is browned and then add the olives, corn and jalapenos, stir and continue to sauté for around 3-4 minutes more.

Using a large slotted spoon scoop out the ground beef mixture into a casserole dish.

Then top with the 2 cups of sour cream spread evenly.

Place uncovered into an oven preheated to 375. Bake for an hour.

Remove from oven and top with the crushed corn and nacho chips.

Then top with the grated cheese.

Put back in the oven at 375 for 15 minutes and then set to broil and broil for 2-4 minutes until cheese is browned and set to your liking.

Let sit for 5 minutes and then serve with copped tomatoes, lettuce, extra jalapenos and hot sauce on the side.

A fun, easy and very tasty dish.



bottom of page