Start by preheating the oven to 400℉. Next, heat a large frying pan to medium-high heat and add all of your ground beef to the pan. Stir frequently to prevent burning.
While the meat is cooking, chop onions and bell pepper into pieces tiny enough to eat with a spoon. Mince garlic and set aside. Drain meat of excess oil and place into a bowl. Season with 2½ tbsp taco seasoning and set aside.
In the same pan set to medium-high heat, cook the chopped bell peppers and onions in the fat left behind by the ground beef for 2 minutes. Once onions are beginning to turn translucent, add in the minced garlic and cook for an additional 1-2 minutes until it is starting to brown.
Remove from heat and add the onion, pepper, and garlic mixture along with 1 can of rotel diced tomatoes into the seasoned ground beef. Gently fold in 2 jumbo eggs until completely coated. Season with additional salt for added taste if preferred.
Pour the ground beef blend into a 9” x 13” casserole dish. Top with 1¼ cup shredded cheddar cheese and 1¼ cup shredded Monterey jack cheese. Thinly slice the jalapeno pepper and remove all seeds. Place evenly on top of casserole.
Place in oven and cook for 25 minutes at 400℉ or until cheese is completely melted. Allow the casserole to cool for 15 minutes before serving. Garnish with freshly cut green onion, sour cream, a squirt of lime, and fresh salsa for added flavor.
Enjoy!
