Walking Taco Casserole with Ground Beef in 30 Minutes

Instructions:

1. Preheat and Prep: Set your oven to 400°F (200°C). While that's heating, get your onion diced and garlic minced so they are ready to go the moment the beef is browned.
2. The Perfect Sear: Place your large skillet over medium high heat. Add the 1.5 lb 90% lean ground beef and let it sit for 2 minutes without touching it. You want to see a dark brown crust form on the bottom. Check for a rich, mahogany color before flipping.
3. Aromatic Base: Drain any excess fat. Toss in the diced onions and cook for about 3-4 minutes until they turn translucent and soft. Stir in the garlic, taco seasoning, and green chiles for 1 minute until the room smells like a taco shop.
4. The Simmer: Pour in the 1 cup of salsa and 0.5 cup of beef broth. Turn the heat down slightly and let it simmer for 5 minutes. The liquid should reduce until it's thick enough to coat the back of a spoon.
5. First Layer: Grab your 9x13-inch dish and spread exactly half of the 9 oz corn chips across the bottom. Don't worry if there are some gaps; the meat will fill those in.
6. Beef Integration: Pour that hot, savory beef mixture evenly over the chips. Use your spoon to push it into the corners.
7. Cheese Phase One: Sprinkle 1.5 cups of the shredded Mexican blend cheese over the beef. This layer acts as a delicious, melty bridge between the meat and the final topping.
8. The Bake: Slide the dish into the 400°F oven for 10–12 minutes. Watch for the cheese to be bubbling and the edges of the chips to turn a slightly darker gold.
9. The Final Touch: Remove from the oven and immediately top with the remaining cheese and the rest of the corn chips. The residual heat will melt the new cheese just enough to hold the fresh chips in place.
10. Fresh Toppings: Serve immediately while everything is hot and the chips are at their maximum crunch levels.