This Taco Bake has all the best parts of a Mexican meal wrapped into one super easy and comforting casserole that you will come back to time and time again.
To make this #dinnerdoneby9am I fully assemble the dish in the morning, without baking, refrigerate all day, then bake just prior to serving.
-1 (29 oz) can refried beans
-1 1/2 c shredded cheddar cheese, divided use
-1 Tbsp olive oil
-4 garlic cloves, minced
-2 lb ground beef
-2 Tbsp chili powder
-1 tsp cumin
-1 tsp oregano
-1/4 tsp cayenne pepper
-1 tsp salt
-1/2 tsp pepper
-1 cup canned tomato sauce
-2 Tbsp cider vinegar
-1 Tbsp brown sugar or honey
-desired toppings; cilantro, avocado, guacamole, salsa, sour cream, jalapenos, hot sauce, shredded lettuce, diced onion or tomatoes etc.
Spread beans across the bottom of a greased 9×13 dish. Top with 3/4 cup of the cheese.
Heat the oil in a medium skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, 10-15 minutes. Drain off fat from the pan and return o the heat. Stir in the chili powder, cumin, oregano, cayenne, salt, pepper, tomato sauce, vinegar, and sugar and cook 5 additional minutes. Remove from heat and spread the beef on top of the beans and cheese. Top the beef with the remaining 3/4 cup of cheese. Bake at 350 for 20 minutes and serve with desired toppings.
