Taco Hotdish

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 50 min
  • Active: 30 min


2 tablespoons canola or vegetable oil

1 bell pepper, chopped 

1 jalapeno, seeded and chopped 

1/2 yellow onion, chopped 

Kosher salt 

One 1-ounce packet taco seasoning 

2 pounds ground beef 

One 14-ounce can black beans, rinsed and drained 

9 ounces corn kernels (frozen, canned or fresh) 

3 cups mild salsa 

One 9-ounce bag corn chips, such as Fritos 

5 ounces queso fresco, crumbled 

Chopped fresh cilantro, for serving 

Sliced radishes, for serving 

Lime wedges, for serving 

Salsa verde, for serving 


  1. Preheat the oven to 375 degrees F.
  2. 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, 7 to 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, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
  3. 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.
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77 Reviews

heidi gusenius

Mexico meets the Midwest - love it! As a fellow Minnesotan, I really liked it (and so did our kids)! Molly, you are my 5-year-old’s idol! 😊

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