Another thing I like to do is place chopped tomatoes on the dish before baking. This is yummy, but sometimes, too much water is rendered during baking, making the whole thing watery. So lately, I've started just garnishing individual plates with fresh chopped tomatoes.
To increase servings, I usually leave the meat amount the same and just double the refried beans. I've used light sour cream in this, but it separates a little after baking (the photo above was taken with light).
*Note: If you wish to make this the original way, with the corn chips as the bottom layer of the casserole, just throw a layer of them on the bottom of your casserole dish, and top them with the meat/refried bean mixture, then the sour cream and cheese, and bake as the recipe directs.
Spoon Tacos (My Way)
1 pound extra-lean (93/7) ground beef
1 small onion, chopped
1 can (16 oz.) refried beans (I use fat-free)
2 teaspoons taco seasoning
fresh ground black pepper, to taste
1/2 -2/3 cup sour cream
1 cup (or more) shredded cheese (cheddar, or Mexican blend)
fresh chopped tomatoes, for serving
Fritos Scoops, for serving
1. Preheat oven to 350 F (about 175 C). Grease a baking dish (9x9, or a deep-dish casserole dish, about 10x5 or similar sized).
2. In a large skillet over medium heat, crumble & brown ground beef and cook onions at the same time. When the beef and onions are fully cooked, turn the heat down to low and add the refried beans, taco seasoning, and black pepper. Stir to combine well.
3. Transfer the meat/bean mixture to the prepared baking dish. Spread sour cream over the top, and top that with shredded cheese. Bake 15-20 minutes, or until heated through and starting to bubble at the edges. Serve with chopped tomatoes and Fritos Scoops, for dipping.
*Make sure your taco seasoning and chips are gluten-free, if applicable.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **