Walking Taco Casserole 2 for 7 Servings with Creamy Beef

Instructions:

1. Preheat your oven to 375°F (190°C). While the oven reaches temperature, prepare your baking dish by lightly greasing it, though the fat from the beef usually prevents sticking.
2. Brown the beef and onions. In a large skillet over medium high heat, cook the 1.5 lbs of ground beef and diced onion. Break the meat apart constantly until no pink remains and the onions are translucent.
3. Remove excess moisture. Drain any fat from the skillet. This is the step most people rush, but taking an extra minute here prevents a greasy finished product.
4. Infuse the aromatics. Stir in the minced garlic, 2 tbsp of taco seasoning, and 1/4 cup of water. Simmer for 3 minutes until the liquid has reduced and the meat looks glossy.
5. Create the creamy base. Lower the heat to a minimum. Fold in the 4 oz of softened Neufchâtel cream cheese and the drained black beans. Stir gently until the mixture is velvety and uniform in color.
6. Build the foundation. Transfer the beef mixture into your baking dish, spreading it into an even layer with the back of a spoon.
7. Apply the first shield. Sprinkle 1 cup of the shredded cheddar cheese directly over the meat to create a thermal fat barrier. This layer acts as a buffer between the moisture-heavy beef mixture and the corn chips during the bake.
8. Top the cheese layer with 4 cups of corn chips, then finish with the remaining 1 cup of shredded cheddar cheese.
9. Bake for 15-20 minutes, or until the cheese is bubbling and the chips are lightly toasted. Remove from oven.
10. Garnish individual servings with shredded romaine lettuce, diced Roma tomatoes, pickled jalapeños, and a dollop of plain Greek yogurt.