Beef Taco Bake

Instructions

1. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Mix the refried beans, half of the drained tomatoes, cilantro, and hot sauce together, then smooth the mixture evenly into a 13-by-9-inch baking dish. Sprinkle 1 cup of the cheese over the top.
2. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic, chili powder, cumin, coriander, and oregano and cook until fragrant, about 1 minute.
3. Stir in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 8 minutes. Stir in the remaining tomatoes, reserved tomato juice, vinegar, and brown sugar. Bring to a simmer and cook until the mixture is thickened and nearly dry, about 10 minutes. Season with salt and pepper to taste.
4. Spread the beef mixture in the baking dish and sprinkle with 1/2 cup more cheese. Scatter the taco shell pieces over the top, then sprinkle with the remaining 1/2 cup cheese.
5. Bake until the filling is bubbling and the top is spotty brown, about 15 minutes. Let the casserole cool for 10 minutes, then sprinkle with the scallions and serve.