Think of this creamy skillet casserole as a one-pan taco.
The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
If you enjoy a bit of spiciness, opt for hot salsa or chipotle salsa for some smoky undertones.
Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Tomatillo salsa works well, too, adding tang and a fresh flavor to this easy skillet dinner.
Heat oil in a large cast-iron skillet over medium-high heat.
Transfer to a medium bowl.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
(Do not wipe the pan clean.)
Add 2 tablespoons sour cream; cook, stirring to mix thoroughly, about 1 minute.
Cook, stirring often, until the beef is browned, 5 to 7 minutes.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Stir in salsa and taco seasoning until combined.
Stir in the reserved bell pepper mixture, black beans, 2 tablespoons lime juice, salt and pepper.
Remove from heat; stir in cream cheese, 1/2 cup Cheddar and the remaining 6 tablespoons sour cream.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Top evenly with the remaining 1/2 cup Cheddar and tortilla pieces.
Broil until the cheese is melted and the tortilla pieces are slightly crispy, about 4 minutes.
Spoon the cilantro mixture over the casserole before serving.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
