Zesty Colby Jack Beef & Bean Taco Casserole

1. Preheat & Prep Bean Layer

Preheat the oven to 475°F (245°C) with a rack positioned in the upper-middle slot. In a baking dish (13 by 9 inches), combine refried beans, half the Ro-Tel tomatoes, minced cilantro, and hot sauce. Spread evenly. Sprinkle 1 cup of shredded cheese on top of the bean mixture.

2. Sauté & Season

Heat vegetable oil in a 12-inch skillet over medium heat until shimmering. Cook minced onion with 1/2 teaspoon salt until softened, about 5-7 minutes. Add minced garlic, chili powder, cumin, coriander, and oregano, cooking for 1 minute until fragrant.

3. Cook Beef

Incorporate the ground beef, breaking it apart with a spoon, until no pink remains, approximately 5-8 minutes. Mix in the remaining Ro-Tel tomatoes, reserved tomato juice, cider vinegar, and brown sugar. Simmer until the sauce thickens and reduces, about 10 minutes. Season with salt and black pepper to taste.

4. Assemble & Bake

Layer the beef mixture over the bean and cheese base in the baking dish. Add another 1/2 cup of cheese on top of the beef. Evenly distribute the broken taco shell pieces, followed by the remaining cheese. Bake for 15 minutes until bubbly and browned in spots. Allow cooling for 10 minutes, then garnish with sliced scallions before serving.