- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 pound ground chuck
- ¼ teaspoon ground black pepper
- 1 1.25 ounce packet taco seasoning
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons apple cider vinegar
- 1 15 ounce can black beans, drained
- 1 8 ounce can tomato sauce
- 1 16 ounce can petite diced tomatoes
- Kosher salt to taste
- 1 9.25 ounce bag Fritos Corn Chips
- 2-3 cups Mexican-style shredded cheese
- Heat oven to 350°F and spray a 7×11-inch baking dish with cooking spray.
- Heat a large skillet, over medium heat, and add the olive oil and butter. Add the chopped onion and cook 3-4 minutes or until translucent and tender. Add the minced garlic, stir and cook 30 seconds until the garlic has blossomed and is fragrant. Transfer the onion and garlic to a paper towel-lined plate; set aside.
- Place the ground chuck in the skillet and cook until browned. Drain the fat from the beef in a mesh colander and return the beef to the skillet. Add the onion/garlic mixture, salt, pepper taco seasoning, Worcestershire Sauce, cider vinegar, tomato sauce and diced tomatoes.
- Mix well and bring the mixture to a low boil over medium heat.
- Reduce the heat to low and add the beans, mix well. Simmer, stirring often, for 15-20 minutes or until the mixture has thickened and most of the liquid has evaporated. Season to taste, with kosher salt and freshly ground black pepper. *Keep in mind, Fritos are very salty and so is cheese, so use salt lightly.
- To prepare the casserole:
- Place 2 cups corn chips in an even layer on the bottom of the prepared casserole dish. Top with 1 cup shredded cheese, taco meat, 1 cup cheese, and another 2 cups corn chips.
- Bake 15-20 minutes or until the casserole is heated throughout.
- Serve with chopped tomatoes, lettuce, black olives, chopped scallions, chopped cilantro and/or your other favorite taco toppings.