Skillet Inside-Out TACO BAKE
- 15m Prep Time
- 35m Cook Time
- 1h 0mReady In
A deconstructed taco casserole baked in a skillet with seasoned ground beef, refried beans, tortilla chips, and melted cheese. Serve with shredded lettuce and sour cream for an extra taco experience.
Ingredients
- 14.8 ml high-heat oil, such as canola or safflower
- 1 small yellow onion finely chopped
- 454 g lean ground beef
- 4 medium cloves garlic minced
- 14.8 ml chili powder
- 14.8 ml packed dark brown sugar
- 9.86 ml apple cider vinegar
- 2.46 ml dried oregano
- 2 can diced tomatoes with green chilies (mild or hot) drained and divided
- Kosher salt and freshly ground black pepper
- 1 can refried beans
- 473 ml broken tortilla chips
- 473 ml shredded Mexican blend cheese
- 59.1 ml fresh cilantro chopped
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 702 mg
- Iron: 3.65 mg
- Magnesium: 100 mg
- Phosphorus: 533 mg
- Potassium: 783 mg
- Zinc: 3.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml high-heat oil, such as canola or safflower
- 454 g lean ground beef
- 14.8 ml chili powder
- 14.8 ml packed dark brown sugar
- 9.86 ml apple cider vinegar
- 2.46 ml dried oregano
- Kosher salt and freshly ground black pepper
- 1 can refried beans
- 473 ml broken tortilla chips
- 473 ml shredded Mexican blend cheese
- Lime wedges
Prepare
- 1 small yellow onion, finely chopped
- Mince 4 medium cloves garlic
- 2 can diced tomatoes with green chilies (mild or hot), drained and divided
- Chop 59.1 ml fresh cilantro
Let's Cook
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Step 1.
Preheat the oven to 375°F.
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Step 2.
Heat 1 tablespoon high-heat oil (such as canola or safflower) in a 10-inch oven-safe skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until tender, about 5 minutes.
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Step 3.
Add the ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook until browned, 5 to 7 minutes. Stir in the minced garlic, chili powder, brown sugar, apple cider vinegar, dried oregano, and half of the drained diced tomatoes with green chilies. Cook for 1 minute, then season with salt and pepper to taste.
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Step 4.
In a small bowl, combine the remaining drained tomatoes with the refried beans and stir until well mixed.
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Step 5.
Spread the beef mixture in an even layer on the bottom of the skillet. Sprinkle with half of the broken tortilla chips and half of the shredded Mexican blend cheese. Dollop the bean mixture over the cheese, then spread it gently into an even layer. Top with the remaining chips and cheese.
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Step 6.
Bake the skillet until the filling is warm and the cheese is melted and golden, about 20 minutes. Carefully remove from the oven and let cool for 10 minutes before serving. Sprinkle with chopped cilantro and serve with lime wedges for squeezing and additional tortilla chips for dipping.