Taco Casserole

This is the weeknight casserole that every family with picky eaters needs in their back pocket.

Seasoned ground beef simmers with tomato sauce and taco seasoning until thick and saucy, then gets folded with tortilla chips that soften just enough to hold it all together while keeping a little crunch.

Pour it into a baking dish, pop it in a hot oven, and blanket the top with shredded cheddar that melts into a bubbly, golden layer.

Twenty-five minutes, start to finish. The kids will think it’s nachos in casserole form, and honestly, they’re not wrong.

Kitchen Tips

• Don’t crush the chips. Fold them in gently so you get a mix of soft, saucy chips and some that still have a bit of crunch after baking.
• Add the cheese at the end. Topping the casserole with cheddar after baking (rather than mixing it in) gives you that stretchy, melted cheese pull everyone loves.
• Customize the toppings. Sour cream, sliced jalapenos, diced tomatoes, shredded lettuce. Treat the casserole like a blank canvas.