Instructions

• Preheat oven to 350°F (180°C) and grease a 9x13-inch baking dish.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and break it up with a wooden spoon. Season with salt and pepper and cook until the beef is no longer pink. Drain excess fat if there is a lot of grease.
• Add 1 finely diced yellow onion to the skillet and cook 2–3 minutes more, until the onion is translucent.
• Stir in 1 (10-ounce) can ROTEL (diced tomatoes with chiles) and 2 tablespoons taco seasoning. Cook 2–3 minutes, stirring occasionally, until some of the juices reduce.
• Remove the skillet from the heat and stir in 15 ounces drained pinto beans. Taste and adjust salt and pepper if desired.
• Spread the beef-and-bean mixture evenly in the greased 9x13-inch dish.
• Evenly top the mixture with 3 cups Frito corn chips, then sprinkle 2 cups shredded cheddar cheese over the chips.
• Bake for 15 minutes, or until the cheese has melted and the casserole is heated through.
• Remove from the oven and let rest 2–3 minutes. Top with 1 cup shredded iceberg lettuce, 1 large diced tomato, 1/2 cup sour cream, 2 sliced jalapeños, and cilantro to taste. Serve immediately.