Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mixing bowls (one large, one medium)
- Can opener
- Colander
- Wooden spoon or spatula
- Measuring cups
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and grab my trusty 9×13 dish. I take about two-thirds of the bag of tortilla chips and give them a gentle crush right in the bag—you want a mix of pieces and some whole chips for texture. I spread these evenly into the bottom of the baking dish to form my crunchy foundation. This layer is going to soak up some flavor and soften a bit, but the chips on top will stay wonderfully crisp.
Next, in my large skillet over medium-high heat, I brown the ground beef until it’s no longer pink, breaking it up as I go. I drain off most of the grease, then stir in the entire packet of taco seasoning along with that one cup of water. I let it simmer for about 5 minutes, until the sauce thickens beautifully and coats the meat. This step is where the primary flavor builds, and that simmering time is non-negotiable for depth.
While the meat simmers, I mix the “glue” in a large bowl. This is the cream of chicken soup (straight from the can, do not add milk!), the drained Ro-Tel, drained black beans, drained corn, sour cream, and one cup of the shredded cheese. I stir it until it’s just combined. Once the beef mixture is ready, I fold it right into this creamy, chunky mixture. The sight of it all coming together is so satisfying—it’s already begging to be eaten.
Finally, I pour this hearty mixture over the crushed chips in the baking dish and spread it into an even layer. I top it with the remaining cup of cheese, and here’s a little secret I learned: I’ll often take a handful of the reserved whole tortilla chips and press them lightly into the top before adding the final cheese. It creates these incredible, ultra-crispy peaks after baking. I pop it in the oven, uncovered, for 25-30 minutes, until it’s bubbly all around and the cheese is perfectly melted and just starting to get golden spots.(See the next page below to continue…)