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Preheat your oven to 375°F (190°C).

In a large skillet, brown the 1 pound of ground beef over medium-high heat. Break up the meat with a spoon as it cooks.

Once the ground beef is fully browned, carefully drain any excess fat from the skillet.

Add the 1.25 ounce package of taco seasoning and 1/2 cup of water to the ground beef in the skillet. Stir well to combine.

Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has been absorbed, about 3-5 minutes.

Evenly spread the 16 ounce can of refried beans into the bottom of a 9x13 inch baking dish.

Layer the cooked taco meat mixture over the refried beans in the baking dish.

Arrange the 15 ounce bag of tortilla chips in an even layer over the meat mixture.

Pour the 10.75 ounce can of condensed cheddar cheese soup over the tortilla chips, spreading it evenly to cover them.

Spread the 10 ounce can of undrained diced tomatoes with green chiles over the cheese soup layer.

Carefully spread the 1 cup of sour cream over the layer of tomatoes.

Sprinkle the 2 cups of shredded Colby-Jack cheese evenly over the top of the casserole.

Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Remove from the oven and let stand for a few minutes before serving. Serve hot with your desired toppings such as shredded lettuce, diced tomatoes, sliced green onions, and black olives.


Preheat your oven to 375°F (190°C).

In a large skillet, brown the 1 pound of ground beef over medium-high heat. Break up the meat with a spoon as it cooks.

Once the ground beef is fully browned, carefully drain any excess fat from the skillet.

Add the 1.25 ounce package of taco seasoning and 1/2 cup of water to the ground beef in the skillet. Stir well to combine.

Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has been absorbed, about 3-5 minutes.

Evenly spread the 16 ounce can of refried beans into the bottom of a 9x13 inch baking dish.

Layer the cooked taco meat mixture over the refried beans in the baking dish.

Arrange the 15 ounce bag of tortilla chips in an even layer over the meat mixture.

Pour the 10.75 ounce can of condensed cheddar cheese soup over the tortilla chips, spreading it evenly to cover them.

Spread the 10 ounce can of undrained diced tomatoes with green chiles over the cheese soup layer.

Carefully spread the 1 cup of sour cream over the layer of tomatoes.

Sprinkle the 2 cups of shredded Colby-Jack cheese evenly over the top of the casserole.

Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Remove from the oven and let stand for a few minutes before serving. Serve hot with your desired toppings such as shredded lettuce, diced tomatoes, sliced green onions, and black olives.
