Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Mixing bowls
- Can opener
- Measuring cups and spoons
- Cutting board & knife
Step-by-Step Instructions
First, I preheat my oven to 350°F and lightly grease that 9×13 dish. Then, in my large skillet over medium-high heat, I brown the ground beef with the diced onion. I break the meat up really well as it cooks—I want those perfect little crumbles. Once there’s no pink left, I drain any excess grease. This is a crucial step I learned the hard way; skipping it once left my final casserole a bit greasy. I then stir in the taco seasoning packet and a splash of water, letting it simmer for a minute until fragrant.
While the meat is simmering, I mix the “sauce” in a large bowl. This is where the magic starts. I combine the entire can of cream of chicken soup (don’t add water or milk!) with the full cup of sour cream. I whisk it until it’s completely smooth and creamy. To this, I stir in the drained diced tomatoes with chilies, the rinsed black beans, and the frozen corn. The frozen corn is fine straight from the freezer; it will cook perfectly in the oven.
Now, for the assembly. I spread a thin layer of the sour cream mixture on the very bottom of the baking dish—just a spoonful or two to prevent sticking. Then, I layer half of the tortilla strips over the bottom. Next, I spoon all of the seasoned beef mixture over the tortillas, followed by half of the remaining sour cream/veggie mixture, spreading it gently. I top this with a generous handful (about one cup) of the shredded cheese. I repeat the layers: remaining tortilla strips, the rest of the sour cream mixture, and finally, the remaining two cups of cheese. I press it down lightly with my hands to help everything settle.
Into the preheated oven it goes, uncovered, for 25-30 minutes. I don’t peek for the first 20 minutes! I wait until the edges are bubbling vigorously and the cheese on top is fully melted, spotted with golden-brown bits. I let it rest on the stove for a solid 10 minutes after pulling it out. This resting time is non-negotiable in my book—it allows the layers to set so you get a perfect, neat slice instead of a soupy scoop. The smell while it rests is pure torture, but it’s worth the wait.(See the next page below to continue…)