Martha Stewart-Inspired Taco Casserole 

Get ready to shake up your taco night party with a little help from the queen of entertaining herself, Martha Stewart. Inspired by Martha Stewart’s recipe, this Taco Casserole is a fun, fiesta-in-a-pan that takes all the bold, zesty flavors you love and bakes them into one easy meal. Layers of savory ground beef, salsa, and cheese, meet a golden, crunchy corn chip crust on top. Say goodbye to all the time and mess it takes to prep your taco and spend your time eating this meal instead.

Why Do I Need a Cast Iron Skillet for This Taco Casserole?

A cast iron skillet is the perfect way to cook this Taco Casserole since this versatile cookware houses every step of the recipe. Its heat retention and heat distribution ensure that the casserole bakes evenly. Plus it also gifts you that bubbly, browned crust on top. You can sear the ground beef directly in the skillet on the stovetop then just add in the rest of your ingredients. And because of its durability, the cast iron skillet can go straight from the oven to the table, keeping the casserole warm the whole way.

Martha Stewart-Inspired Taco Casserole 

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• Author: Veda Sankaran

Print Recipe

Description

Why struggle with messy tacos when you can have a Taco Casserole instead?

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• Salt and freshly ground pepper
• 2–3 tbsp neutral oil
• 2 small or 1 large bay leaf
• 1” piece cinnamon stick or a few pinches of cinnamon powder
• 4 cloves of garlic, finely minced
• 1/2–2 serrano chilies, finely chopped (based on your preferred heat level)
• 1 small green bell pepper, diced (3/4  cup)
• 1 small red bell pepper, diced (3/4 cup)
• 1 medium white onion, diced (1 ½ cups)
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2  tsp ground cumin
• 2 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes
• Pinch of sugar
• 1 cup beef broth
• 1 can (15 oz) black beans, drained and rinsed
• ¾ bag (approximately 4 cups) yellow corn tortilla chips, slightly crushed
• 1 ¼ cup freshly shredded Monterey jack cheese (5 oz)
• 1 ¼ cup freshly shredded sharp cheddar cheese (5 oz)
• Thinly sliced radish, thinly sliced jalapeno, grilled red onions, sliced black olives, sour cream, and fresh cilantro leaves for serving

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Instructions

1. Preheat the oven to 425 degrees.
2. Heat a 10 inch cast iron skillet on the stovetop. Place in the ground beef, sprinkle with salt and pepper and cook, breaking up the meat into small pieces until the meat browns. Take off the heat and drain in a colander to remove excess oil.
3. In the same skillet, add enough oil to coat the bottom of the skillet. Once heated, add in the bay leaves and cinnamon. Once fragrant but before the whole spices burn, add the garlic and serrano chilies. Stir and cook for 30 seconds before placing in the diced peppers and onions, along with the oregano, paprika, and cumin.
4. Stir and sauté until the vegetables are softened. Remove cinnamon stick and bay leaf, before adding the tomato paste and diced tomatoes with a pinch of sugar. After 2 minutes, place in the black beans and beef broth and simmer for 3 minutes or so.
5. Place the browned beef back into the skillet and simmer together until all the flavors combine, 5-7 minutes. Taste and add salt and pepper.  Adjust seasonings as necessary. Remove from heat and set aside.
6. Place the chips in a large bowl and toss with 1 cup each of the Monterey Jack and Sharp Cheddar cheeses. Top the ground meat mixture with the chips and sprinkle on the remaining ¼ cup each of the cheeses.
7. Place the skillet in the preheated oven and bake until the cheese is melted and golden, approximately 3 minutes. Serve with accompaniments.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

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