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Molly Yeh’s Cheesy Taco Hotdish Recipe | Girl Meets Farm | Food Network

Molly Yeh’s Cheesy Taco Hotdish Recipe | Girl Meets Farm | Food Network

This Midwestern casserole is simple, comforting and oh-so flavorful!

Taco Hotdish
Level: Easy
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings


2 tablespoons canola or vegetable oil
1 bell pepper, chopped
1 jalapeno, seeded and chopped
1/2 yellow onion, chopped
Kosher salt
One 1-ounce packet taco seasoning
2 pounds ground beef
One 14-ounce can black beans, rinsed and drained
9 ounces corn kernels (frozen, canned or fresh)
3 cups mild salsa
One 9-ounce bag corn chips, such as Fritos
5 ounces queso fresco, crumbled
Chopped fresh cilantro, for serving
Sliced radishes, for serving
Lime wedges, for serving
Salsa verde, for serving


Preheat the oven to 375 degrees F.

In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.

Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.