Enjoy all the flavours of a taco bar in just one warm and flavourful dish (because who needs all those dishes?). Molly Yeh takes spiced ground beef, beans and salsa and tops it with corn chips. After a quick trip to the oven to bake, she tops it all with the classic taco fixings. Corn and radishes add sweetness and crunch, while queso fresco and salsa verde finish it off with bold flavour. Garnish with cilantro (if that’s your jam) and limes for the perfect family-style taco meal.
Preheat the oven to 375°F.
In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, about 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, about 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.