ingredients

• 2 Tablespoons of olive oil 
• 1 pound of ground beef 
• 1 (15 ounce) can of diced tomatoes 
• 1 (15 ounce) can of refried beans {or you can use regular black beans for a less creamy dip} 
• 1 (16 ounce) jar of chunky salsa 
• 1 teaspoon chili powder 
• 1 teaspoon cumin 
• 2 cups of shredded sharp cheddar or pepper jack cheese, divided 
• Fresh cilantro, green onion and fresh tomato for garnish {optional}

cooking

1. Heat the 2 Tablespoons of olive oil over medium heat in a large skillet. Add the ground beef and cook until browned. Drain the fat and place the beef in a large mixing bowl. 
2. Add the diced tomatoes, beans, salsa, chili powder, cumin and 1/2 cup of cheese. Stir until combined. 
3. Spread the beef taco mixture in a large non-stick skillet or cast iron skillet. Top with the remaining 1 1/2 cups of cheese. 
4. Bake in the oven for 15 minutes or until the cheese is starting to bubble. 
5. Garnish with fresh cilantro, green onion and fresh tomato. Serve warm with chips.