Cooking Fantastic Taco Casserole

Last week wound up being super hot so I wanted to try and make dinners that wouldn’t heat up the house too much. I also decided to cook things at different times of the day than normal to try and avoid all that heat all at once. I stumbled across this recipe for Fantastic Taco Casserole on Food.com and while it still involved cooking with a 375 degree oven, it didn’t take too long. I also cooked the ground beef in the taco seasoning around noon while my daughter ate lunch. I just let it cool down and eventually popped it in the fridge and got it out later on when constructing the casserole.

The only big change I made to the recipe was using garbanzo beans instead of refried beans. I thought I had the latter in my pantry, but only had the former and decided to just go with it. How’d that work out? Gimme a paragraph and I’ll let you know.

So, you basically just put tortilla chips on the bottom of an oven safe bowl. You then mix the beans with half the cheese and a cup of salsa. Since I didn’t use refried, there was no cooking involved right there. Anyway, you basically just layer everything in the dish and then pop it in the oven. While that’s in there, I cut up the tomatoes and those went on top when it came out. Boom, you’re done. And you know what? It was great.

I loved how the chips got a little mushy and turned into an actual salty crust that I dug. Everything else is pure taco, but in a bowl and you don’t have to set up a whole huge spread just to make tacos. Don’t get me wrong, I like making tacos, but this is about a billion times earlier. Oh, and the garbanzo beans? I really liked them. My wife noted that using them actually kept the dish a little lighter than it would have been with the refried variety. I think she nailed it. While you get the added protein of a bean, it’s not the thick gooey kind you get with refried beans. And, hey, it only took a little bit of time and not a lot of heat, so I’m very cool with it.

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