Kickasserole
Get ready to elevate weeknight dinners with the ultimate comfort food – Kickasserole! This vibrant, flavor-packed casserole combines the bold spices of taco seasoning with hearty ingredients like ground beef, black beans, and colorful bell peppers. Creamy sour cream and melty cheddar cheese take it over the top, while crunchy crushed tortilla chips provide the perfect finishing touch. Baked to golden perfection, this dish comes together in just 45 minutes, making it a quick and satisfying family meal. Serve it straight from the oven, garnished with fresh cilantro, sliced avocado, or extra salsa for a Tex-Mex twist that will wow your taste buds. Perfect for meal prep, potlucks, or busy weeknights, Kickasserole is your one-pan solution for easy, crowd-pleasing goodness!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium bell peppers (red and green), diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 2 cups cooked white rice
- 1 15-ounce can black beans, rinsed and drained
- 1 cup corn kernels
- 1.5 cups salsa
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1.5 cups tortilla chips, crushed
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes.
Add the diced onion, bell peppers, and minced garlic to the skillet. Cook for 3–5 minutes until the vegetables are softened.
Stir in the taco seasoning, salt, and pepper. Mix well to evenly coat the beef and vegetables.
Reduce the heat to low and stir in the cooked rice, black beans, corn, and salsa. Mix until everything is combined and heated through, about 2 minutes.
Remove the skillet from heat and fold in 1 cup of shredded cheddar cheese and the sour cream until well mixed.
Pour the beef and rice mixture into the prepared baking dish. Spread into an even layer.
Top with the remaining 1 cup of shredded cheese and the crushed tortilla chips.
Bake for 20–25 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped cilantro, avocado slices, or additional salsa if desired.
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 9624 mg | 418% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 58.3 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2235 mg | 172% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3678 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
