Description
This Queso Smothered Fajita Casserole is a flavorful, easy-to-make layered dish featuring seasoned ground beef or turkey, sautéed bell peppers and onions, layers of flour tortillas, melted queso dip, and a blend of shredded cheddar and Monterey Jack cheeses. Baked until bubbly and golden, this casserole is topped with fresh diced tomatoes, jalapeños, and green onions, making it a perfect comforting meal for fajita lovers.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or ground turkey
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
Seasoning and Liquids
- 1 packet fajita or taco seasoning
- 1/4 cup water
Cheeses and Tortillas
- 1 cup queso dip (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 flour tortillas
Toppings
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños
- 2 tablespoons chopped green onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Meat: In a large skillet over medium-high heat, cook the ground beef or turkey until fully browned. Once cooked, drain the excess fat to reduce grease in the casserole.
- Sauté Vegetables: Add the sliced onions and bell peppers to the skillet. Sauté them until they become tender-crisp, about 5 to 6 minutes, which will maintain their vibrant flavors and textures.
- Add Seasoning: Stir in the fajita or taco seasoning packet along with 1/4 cup of water. Let the mixture simmer for 2 to 3 minutes to allow the flavors to meld together.
- First Layer: Place 2 flour tortillas on the bottom of the prepared baking dish. Spoon a portion of the meat and vegetable mixture over the tortillas, then drizzle with queso dip, and sprinkle with a mix of shredded cheddar and Monterey Jack cheeses.
- Repeat Layers: Repeat this layering process two more times, ensuring you finish with a generous amount of queso and shredded cheese on top for a gooey, cheesy crust.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and continue baking an additional 10 minutes until the casserole is bubbly and the cheese topping is golden brown.
- Rest and Serve: Allow the casserole to rest for 5 to 10 minutes to set before serving. Top with fresh diced tomatoes, sliced jalapeños, and chopped green onions. For added creaminess, serve with avocado slices or a dollop of sour cream if desired.
Notes
- You can substitute ground turkey with ground chicken or beef according to preference.
- Use corn tortillas for a gluten-free option, although flour tortillas are traditional in this recipe.
- Adjust the amount of jalapeños based on your heat tolerance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
- Homemade queso dip can elevate the flavor but store-bought works well for convenience.
