Spooky Tex-Mex casserole stacked with beef, beans, cheese, and tombstone tortilla chips for crowd appeal.
# Components:
→ Meat & Legumes
01 - 1 pound ground beef
02 - 1 can (15 ounces) black beans, drained and rinsed
03 - 1 packet (1 ounce) taco seasoning
04 - 1/2 cup water
→ Vegetables
05 - 1 small onion, finely diced
06 - 1 cup cherry tomatoes, halved
07 - 1 cup frozen corn, thawed
08 - 2 green onions, sliced, for garnish
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1/2 cup sour cream, for garnish
→ Tortilla Tombstones
11 - 6 large flour tortillas
12 - 2 tablespoons olive oil
13 - Sea salt, to taste
→ Condiments & Garnishes
14 - 1 cup salsa
15 - Fresh cilantro, chopped, for garnish
# Directions:
01 - Preheat oven to 375°F.
02 - Slice flour tortillas into tombstone shapes using a knife or cookie cutter. Arrange on a baking sheet, brush with olive oil, and sprinkle with sea salt. Bake 8–10 minutes until golden and crisp, then set aside to cool.
03 - Heat a large skillet over medium heat and sauté diced onion in a small amount of oil for 2 minutes. Add ground beef and cook until thoroughly browned, crumbling with a spoon.
04 - Incorporate taco seasoning and water into the skillet; simmer 2–3 minutes until sauce thickens slightly.
05 - Add black beans, corn, and half the cherry tomatoes. Cook an additional 2 minutes, then remove from heat.
06 - Spread half the salsa in the bottom of a 9x13-inch baking dish. Layer half the beef mixture on top, followed by half the shredded cheese. Repeat layers, finishing with cheese.
07 - Bake uncovered for 15–20 minutes until cheese is melted and bubbling.
08 - Remove from oven. Arrange tortilla tombstones upright in the casserole. Garnish with green onions, remaining tomatoes, dollops of sour cream, and chopped cilantro.
09 - Serve hot; allow guests to scoop with extra tortilla chips if preferred.
