Sloppy Tacos

Prep:

10 m

Cook:

45 m

Ready in:

55 m

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Enjoy every topping you would never fit in a tortilla with this Sloppy Tacos recipe.

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Servings: 8

Vegetable oil

2 tbsps + extra for the dish

Ground beef

1 ½ lb

Chili powder

3 tbsps

Ground cumin

1 ½ tsps

Dried oregano

1 tsp

Kosher salt

to taste

Fresh ground black pepper

to taste

Medium onion, small diced

Garlic

4 cloves, minced

Pinto beans

1 can (15 oz), drained, rinsed

Jarred tomato salsa

2 cups + extra for serving

Cheddar cheese + Monterey Jack

3 cups, grated

Tortilla chips

6 cups (about 5 oz) + extra for serving

Sour cream

1 cup

Iceberg lettuce

1 cup

Plum tomatoes

1 cup, diced

Avocado, diced

1/2

Pickled jalapenos

¼ cup, chopped

Preheat the oven to 375 F/190 C/Gas Mark 5.
Smear a baking dish with oil.
In a large skillet, pre-heat oil over high heat. Add beef; season it with chili, cumin, oregano, salt and pepper. Cook until browned, breaking the beef into small pieces. Mix in onions and garlic; cook for 5 more minutes. Add beans, salsa and ½ cup of water; bring to simmer and cook until the sauce has thickened and coated the beef.
Spread half the tortilla chips in the baking dish; top them with half the meat mixture; spread evenly. Sprinkle with half the cheese. Repeat.
Bake uncovered until the cheese melts (about 20 minutes).
Serve hot, with more chips on the side, more salsa and/or toppings (see the Optional section of the Ingredients).

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