Description
A cheesy, Tex-Mex-inspired twist on the classic! It’s got seasoned beef, Rotel tomatoes, crispy taco shells and melty cheddar all baked into an easy one pan meal.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 1/2 green bell pepper, diced
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 (10 oz) can Rotel
- 1 (10.5 oz) can cream of chicken or cream of mushroom soup
- 1 (4.9 oz) package of crispy taco shells (12 shells)
- 2 cups shredded sharp cheddar cheese, divided
Instructions
- Heat oven to 350° F.
- Heat an oven safe skillet (I used my cast iron skillet*) over medium high heat. Add in the beef and break it up. Add in the onions and green pepper. Brown for 5 minutes. Drain off excess grease.
- Stir in the salt, pepper, garlic powder, chili powder and cumin to season the beef.
- Turn heat to low. Stir in the Rotel and cream of chicken. Break up the taco shells and stir them in along with 1 cup of the cheese. Sprinkle the remaining cheese on top.
- Bake for 25 minutes. Serve and enjoy!
- Category: Beef
- Method: Stove and Oven