Everybody loves tacos, but not everybody knows all the different ways you can enjoy them— and we’re not talking about different fillings! Our current favorite variety is taco pie, also known as taco casserole or inside-out nachos. It combines everything we love about the simple Tex-Mex dish into a skillet meal that’s super delicious and filling. Sarah Carey of Martha Stewart’s Everyday Food shows us how to make it.

You’ll Need

– 1 pound ground beef
– Coarse salt and freshly ground pepper
– 2 tablespoons safflower oil
– 1 medium green bell pepper, diced (1 1/2 cups)
– 1 medium white onion, diced (1 1/2 cups)
– 2 tablespoons tomato paste
– 2 1/2 teaspoons chili powder
– 1/2 teaspoon dried oregano
– 1/4 teaspoon ground cumin
– One 14-1/2-ounce can diced tomatoes
– One 15-ounce can pinto beans, drained and rinsed
– 4 cups yellow corn tortilla chips, slightly crushed
– 1 1/4 cups (3 ounces) freshly shredded Monterey jack cheese
– 1 1/4 cups (3 ounces) freshly shredded sharp cheddar cheese
– Thinly sliced radish, thinly sliced jalapeno, sliced black olives, sour cream, and fresh cilantro leaves for serving

Yum! This dish looks so satisfying, don’t you think? Grab your copy of the full, printable recipe over on Martha Stewart’s site and tell us if you give it a try. Have you ever enjoyed tacos this way before?