A delightful twist on a classic casserole, featuring layers of seasoned meat, creamy sauce, and crispy tortilla chips.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect texture for your casserole.
In a skillet, cook the ground beef over medium heat until browned.
Break the beef into small pieces as it cooks for even browning.
Drain any excess fat from the skillet and stir in the taco seasoning.
Mix well to evenly coat the beef with the seasoning.
In a bowl, whisk together the chicken broth and flour until smooth.
Ensure there are no lumps in the mixture for a smooth sauce.
Pour the broth mixture into the skillet with the beef and bring to a boil, stirring until thickened.
Stir continuously to prevent the sauce from sticking to the skillet.
Stir in the sour cream and green chilies, mixing well.
Remove the skillet from heat before adding the sour cream to prevent curdling.
Grease a baking dish and layer half of the tortilla chips at the bottom.
Press the chips down gently to create an even layer.
Layer half of the beef mixture over the chips, followed by half of the cheeses and green onions.
Spread each layer evenly for consistent flavor in every bite.
Repeat the layers with the remaining ingredients, ending with cheese and green onions on top.
Finish with a generous layer of cheese for a golden, bubbly topping.
Bake the casserole uncovered for 20 minutes until the cheese is melted and bubbly.
Check the casserole halfway through to ensure even baking.
Let the casserole rest for 5 minutes before serving.
Resting allows the layers to set, making it easier to serve.
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