Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds ground beef
• Half a 1.25-ounce packet taco seasoning mix, or 3 tablespoons homemade taco seasoning
• 2 tablespoons tomato paste
• One 14.5-ounce can black beans, drained and rinsed
• 2 cups sour cream
• 2 cups shredded sharp Cheddar
• 1 large tomato, chopped
• 2 cups shredded iceberg lettuce
• Sliced black olives and/or pickled jalapenos, optional
• Tortilla chips, for serving

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 8 to 10 minutes. Pour off the excess grease, add the taco seasoning and stir until the beef is well coated. Add the tomato paste, and stir until it darkens to a dull brick red, about 30 seconds. Add 3/4 cup water, bring to a simmer and cook and until the mixture thickens, 2 to 3 minutes. Add the beans, and stir just to warm them through. Remove from the heat, and transfer to an 8-inch square baking dish.
2. Top the beef-and-bean mixture with an even layer of sour cream, then a layer of Cheddar. Sprinkle the tomatoes, lettuce and black olives and jalapeno if using on top. Serve with tortilla chips.