Ingredients
Equipment
Method
- Preheat oven to 350°F. Coat a 2½- to 3-quart baking dish (13×9-inch or slightly smaller) with nonstick cooking spray.
- Heat olive oil in a nonstick skillet over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until onion is translucent and pepper is tender, about 3–4 minutes.
- Add zucchini, corn, and 1 teaspoon taco seasoning. Cook, stirring, until zucchini is just fork tender. Transfer vegetables to a bowl and set aside.
- Return skillet to medium heat. Add ground beef and cook, breaking up meat, until browned and crumbled, about 5–6 minutes. Drain grease.
- Add remaining 2 teaspoons taco seasoning and diced tomatoes. Stir and cook 2–3 minutes to reduce liquid. Remove from heat.
- Layer tortilla chips in bottom of prepared pan. Spread beans over top. Sprinkle with ½ cup cheddar and ½ cup pepper Jack.
- Top with sautéed vegetables, then beef mixture. Sprinkle remaining cheddar and pepper Jack evenly on top.
- Bake uncovered for 20 minutes, until cheese is melted and casserole is heated through.
- Remove from oven and garnish with sliced olives and green onions. Serve with desired toppings.
Notes
Optional toppings such as shredded lettuce, sour cream, avocado, cilantro, salsa, or hot sauce add freshness and spice. Nutrition calculation excludes optional toppings.
