Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 small (100g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) ground cumin
  • 1 cup (240ml) full-fat sour cream
  • 1 can (14.5 oz / 411g) diced green chiles, drained
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1 tsp (5g) smoked paprika
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 150g corn tortillas, cut into 1-inch strips
  • 4 slices (60g) cooked bacon, crumbled

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add ground beef and onions, cooking until the meat is mahogany-colored and the onions are translucent.
  2. Stir in minced garlic and cumin, cooking for another 60 seconds until fragrant. Drain any excess grease.
  3. In a medium mixing bowl, combine the sour cream, drained green chiles, cream of chicken soup, and smoked paprika. Stir until smooth.
  4. Preheat oven to 350°F (175°C). Spread a light layer of the sour cream mixture at the bottom of a 9x13 inch baking dish.
  5. Arrange half of the corn tortilla strips in a single layer. Top with the browned beef, followed by the remaining sour cream mixture, and finally the remaining tortilla strips.
  6. Spread the shredded cheddar cheese and crumbled bacon evenly across the top.
  7. Bake for 30–35 minutes until the edges are bubbling and the cheese has formed a golden-brown crust.