Ingredients:

  • 1.5 lbs 90/10 lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1/4 cup beef broth
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 1 cup chunky salsa
  • 2 cups crushed tortilla chips
  • 1.5 cups cooked jasmine rice
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup pickled jalapeños

Instructions:

  1. Preheat your oven to 375°F. Note: A hot oven is key for melting the cheese quickly before the chips burn.
  2. Brown the 1.5 lbs ground beef and diced onion in a large skillet over medium high heat for 6 minutes until the beef is no longer pink and the onions are translucent.
  3. Stir in the minced garlic and 2 tbsp taco seasoning. Note: Toasting the spices for 30 seconds makes them much more fragrant.
  4. Pour in the 1/4 cup beef broth and 1 cup chunky salsa, scraping the bottom of the pan to release any browned bits.
  5. Mix in the 15 oz black beans and 1 cup frozen corn, heating for 2 minutes until the mixture is bubbling slightly.
  6. Layer the 1.5 cups cooked jasmine rice into the bottom of a 9x13 baking dish in an even sheet.
  7. Spread the beef and bean mixture directly over the rice, pressing down gently with a spatula to seal the layers.
  8. Top with the 1/4 cup pickled jalapeños and the combined 2 cups of shredded cheddar and Monterey Jack cheeses.
  9. Sprinkle the 2 cups of crushed tortilla chips over the cheese layer.
  10. Bake for 15 minutes until the cheese is bubbling and the chips are golden brown.