Taco Casserole

Thanks to a delivery from Walden Local Meat, I had a pound of ground beef to use and was on the hunt for an easy enough recipe during a busy work week. Does anyone else feel like they’re working MORE while being forced to work from home or is it just me? Anyway, I found the following recipe here but decided to make a few small changes. Below is my take on this recipe.

Ingredients:
Olive oil
1 pound ground beef
1 medium white or yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can pinto beans, drained and rinsed
2 tablespoons tomato paste
2 tablespoons chili powder (adjust based on how much heat you like)
Ground cumin, to taste
1 teaspoon dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
15 ounces tomato salsa (use whatever heat you like)
2 cups shredded cheddar cheese (sharp or mild)
Lettuce and tomato (optional for garnish)

Preheat oven to 350 degrees F. Coat a 9×13 inch baking dish with oil, set aside.
Heat small amount of oil in a large, high-sided skillet over medium heat. Add the beef and cook, breaking up the meat until browned and cooked through. Use a slotted spoon to transfer the meat to a plate then drain any fat from the skillet.
Reduce the heat to medium-low, add more oil, and heat. Add the onion and garlic, stirring occasionally until softened. Return the beef to the skillet and stir in the beans. Add the tomato paste, chili powder, cumin, oregano, salt, and pepper. Stir to combine and cook for about two minutes.
Remove the skillet from the heat and stir in the salsa and 1 cup of the cheese. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle with the remaining cup of cheese.
Bake until the cheese is melted and the casserole is heated through, about 20-25 minutes. Let sit for 5 minutes before serving. Optional: top with lettuce and tomato.