Taco Casserole

  • 1 pound ground hamburger
  • Coarse salt and newly ground pepper
  • 2 tablespoons safflower oil
  • 1 medium green ringer pepper, diced (1 1/2 cups)
  • 1 medium white onion, diced (1 1/2 cups)
  • 2 tablespoons tomato glue
  • 2 1/2 teaspoons bean stew powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) pinto beans, depleted and flushed
  • 4 cups yellow corn tortilla chips, marginally squashed
  • 1 1/4 cup newly destroyed Monterey jack cheddar (3 ounces)
  • 1 1/4 cup newly destroyed sharp cheddar (3 ounces)
  • Meagerly cut radish, daintily cut jalapeno, cut dark olives, harsh cream, and new cilantro leaves for serving

    Stage 1
    Preheat broiler to 300 degrees. Mix together breadcrumbs, cornmeal, salt, and pepper in a medium shallow bowl; put away. Organize tortillas on a baking sheet in covering columns; put away.

    Stage 2
    Plunge fish strips into egg combination; then dig them in breadcrumb blend, going to totally cover. Move to a plate.

    Stage 3
    Heat 1/4 cup oil in an enormous skillet until hot however not smoking. Sear fish strips until brilliant, around 1 moment for every side. Move fish to baking sheet with tortillas; keep warm in broiler.

    Stage 4
    Heat remaining tablespoon oil in a saute container until hot however not smoking. Add ringer pepper; cook, mixing periodically, until delicate, around 4 minutes.

    Stage 5
    Partition held fish, chime peppers, and lettuce among tortillas. Present with lime wedges and tartar sauce, whenever wanted.

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes
for just $5 $2.50/mo for 1 year.