Ingredients
1 lb lean ground beef
1/2 tsp salt
1/4 tsp black pepper
1 packet taco seasoning (or 2 tbsp homemade blend)
1 can (15 oz) sweet corn, drained
1 can (10 oz) Ro-tel diced tomatoes with green chilies, drained
1 cup shredded cheddar cheese (sharp, orange)
2 cups whole tortilla chips (triangle-shaped)
Optional: 1/2 cup chopped onion (for sautéing with beef)
Instructions
Preheat oven to 375°F (190°C).
Brown the beef:
In a skillet over medium heat, cook the ground beef (and onion if using) until fully browned. Drain excess grease.
Stir in taco seasoning, salt, pepper, and a splash of water. Simmer for 2–3 minutes until thickened.
Mix the base:
Remove from heat. Gently fold in drained corn and Ro-tel tomatoes. Do not overmix — you want to keep the chunks visible, like in the photo.
Assemble the casserole:
Transfer beef mixture into a round or oval oven-safe baking dish.
Arrange whole tortilla chips vertically around the edge, angled slightly outward. Keep them evenly spaced, resembling a “sun ray” pattern.
Add the cheese:
Sprinkle the shredded cheddar in a thick circle across the center, keeping the outer edges of meat, corn, and tomato exposed — just like the image.
Bake:
Bake uncovered for 10–12 minutes, or until the cheese is fully melted and glossy (but not browned).
Serve:
Let sit 5 minutes before serving. Serve with sour cream, guacamole, or extra chips on the side if desired.