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Easy Taco Casserole Recipe

Taco Casserole

iamwinfred
This hearty taco casserole combines all your favorite taco flavors in an easy, family-friendly baked dish. Layers of seasoned ground beef, crispy tortilla chips, melted cheese, and zesty toppings create a crowd-pleasing meal that's perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 485 kcal

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 2 pounds ground beef 900g, 80/20 blend recommended
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning 1 oz or 28g, or homemade
  • 1 can black beans 15 oz or 425g, drained and rinsed
  • 1 can diced tomatoes 14.5 oz or 411g, undrained
  • 1 can tomato sauce 8 oz or 227g
  • 1 cup frozen corn 150g
  • 1 cup sour cream 240g
  • 3 cups tortilla chips about 150g, crushed
  • 3 cups shredded cheese 340g, Mexican blend or cheddar
  • salt and pepper to taste

For Serving

  • 1 cup lettuce shredded
  • 1 cup tomatoes diced
  • 1/2 cup sour cream for topping
  • 1/4 cup sliced jalapeños optional
  • 1/4 cup cilantro chopped, optional

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • In a large skillet over medium-high heat, cook ground beef and diced onion until beef is browned and onion is softened, about 8-10 minutes. Drain excess fat and add minced garlic, cooking for 1 minute until fragrant.
  • Stir in taco seasoning, black beans, diced tomatoes with juices, tomato sauce, and corn. Simmer for 5 minutes, then remove from heat and stir in sour cream.
  • Spread half of the crushed tortilla chips in the bottom of the prepared baking dish. Layer with half of the beef mixture and 1.5 cups of shredded cheese.
  • Repeat layers with remaining tortilla chips, beef mixture, and cheese.
  • Bake uncovered for 25-30 minutes until cheese is melted and bubbly. Let stand for 5 minutes before serving.
  • Serve topped with shredded lettuce, diced tomatoes, sour cream, jalapeños, and cilantro as desired.

Notes

  • Make-ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10 minutes to baking time if cooking from cold.
  • Ground turkey or chicken can be substituted for beef for a lighter option.
  • For extra heat, add diced jalapeños or a dash of cayenne pepper to the beef mixture.
  • Use Fritos corn chips instead of tortilla chips for a fun variation and added crunch.
  • Leftovers store well in an airtight container in the refrigerator for up to 4 days.
  • This casserole freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For a lighter version, use reduced-fat sour cream and cheese, and lean ground beef or turkey.
  • Add a can of drained green chiles for authentic Southwestern flavor.
  • Homemade taco seasoning: mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano, and salt to taste.
  • Serve with Spanish rice, refried beans, or a simple green salad for a complete meal.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 28gProtein: 32gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 820mgPotassium: 620mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 12mgCalcium: 25mgIron: 20mg
Keyword easy dinner, family friendly, make ahead, taco casserole, tex-mex
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