1 pound lean ground beef

1 package (1 oz) taco seasoning

1 can (10 oz) diced tomatoes and green chiles, undrained

2 cups shredded cheddar cheese

Optional add-ins:

Black beans or corn for texture

Sliced jalapeños or chopped green onions for topping

Substitute pepper jack cheese for extra spice

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Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook ground beef until browned and fully cooked, breaking apart as it cooks. Drain excess fat.
Stir in taco seasoning and diced tomatoes with green chiles (including juice). Simmer 5 minutes, stirring occasionally.
Spread beef mixture evenly into a greased 9×13-inch baking dish.
Sprinkle shredded cheddar cheese evenly over the beef mixture.
Bake 20–25 minutes until cheese is melted and bubbly.
Let cool slightly before serving. Serve with tortilla chips, crackers, or vegetables for dipping.

Cover loosely with foil if cheese browns too quickly.

Use fresh tomatoes by cooking down to reduce moisture if substituting canned.

Store leftovers refrigerated up to 3 days; freeze up to 2 months.

Reheat in microwave or oven until warmed through.