Easy Taco Casserole
Plum Hill Vineyards
What’s best during quarantine? Comfort food and Plum Hill Vineyards wine! Pair this with Plum Hill 2015 Patio Pinot.
- 1 lb ground beef
- 1 1/2 cups salsa divided
- 1/2 cup chopped onion
- 1/2 cup mayonnaise
- 2 tbsp chili powder
- 1 tsp cumin
- 2 cups crushed tortilla chips divided
- 4 oz shredded cheddar cheese divided
- 4 oz shredded Monterey Jack cheese divided
- 2 cups cooked rice
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir 1 cup salsa, onion, mayonnaise, chili powder and cumin into the beef. Remove from heat.
In the meantime, stir 1/2 cup salsa into rice.
Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Top with half the rice mixture. Spread about half the tortilla chips in a layer atop rice mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Cheddar and Monterey Jack cheese. Cover dish with aluminum foil.
Bake in preheated oven until the cheese is melted in the middle, about 30 minutes. Serve with flour tortillas if desired. For Nutrition information, contact the winery.