This Taco Casserole delivers all the bold, satisfying flavors of traditional tacos in an easy, layered format. It’s perfect for feeding a crowd and can be prepared ahead of time for busy nights. The melted cheese, savory meat, and tangy toppings create a crowd-pleasing dish that’s customizable and full of texture. Plus, it’s an excellent way to use pantry staples like beans and tortillas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft.
Add ground beef or turkey and cook until browned. Drain excess fat if needed.
Stir in taco seasoning, beans, corn, and diced tomatoes or salsa. Cook for 2–3 minutes until combined.
Lightly grease a baking dish. Spread a layer of tortilla strips on the bottom.
Add half of the meat mixture and top with a layer of shredded cheese.
Repeat the layers — tortillas, meat, cheese — until all ingredients are used, finishing with cheese on top.
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes before serving.
Add desired toppings such as sour cream, avocado, or cilantro before serving.
Servings and timing
This recipe serves 6–8 people. Total time: about 40 minutes (15 minutes prep, 25 minutes baking).
Variations
Vegetarian: Replace meat with extra beans, lentils, or plant-based crumbles.
Spicy Kick: Add diced jalapeños, hot salsa, or crushed red pepper to the mixture.
Low-Carb: Use low-carb tortillas or omit them and layer with thin slices of zucchini.
Cheesy Deluxe: Mix in cream cheese or queso dip between the layers for extra creaminess.
Breakfast Twist: Use scrambled eggs of beef for a morning version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for 1–2 minutes until warm. For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make Taco Casserole ahead of time?
Yes, assemble it up to a day ahead, cover, and refrigerate. Bake when ready to serve.
What kind of tortillas work best?
Both flour and corn tortillas work well. Corn adds texture, while flour gives a softer bite.
Can I use tortilla chips instead of tortillas?
Yes, crushed tortilla chips can replace tortilla layers for a crunchy texture.
What meat works best in this recipe?
Ground beef is classic, but you can use turkey, chicken.
Can I make it dairy-free?
Use dairy-free cheese and skip sour cream for a lactose-free version.
What can I serve with Taco Casserole?
It pairs perfectly with a green salad, Mexican rice, or refried beans.
Can I freeze Taco Casserole?
Yes, wrap tightly with foil and freeze for up to 2 months. Reheat in the oven until hot.
How do I keep the casserole from getting soggy?
Lightly toast tortillas before layering or bake uncovered to reduce moisture.
Can I add more vegetables?
Absolutely — bell peppers, zucchini, or spinach all work great in this recipe.
How do I know when it’s done baking?
The cheese should be fully melted and bubbly, and the casserole should be heated through in the center.
Conclusion
Taco Casserole is a delicious, family-friendly dish that combines the best parts of tacos in a single, satisfying bake. Easy to customize and perfect for any occasion, it’s a flavorful comfort food that’s sure to become a weeknight favorite. Serve it with your favorite toppings and enjoy all the vibrant, cheesy goodness of tacos — no shells required
Taco Casserole is a hearty, layered bake that combines all your favorite taco flavors — seasoned beef, beans, cheese, and tortillas — into one cheesy, comforting dish. Perfect for busy weeknights, potlucks, or family dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6–8 servings
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Halal
Ingredients
1 lb ground beef or ground turkey
1 tablespoon olive oil
1 medium onion, diced
1 packet (1 oz) taco seasoning
1 can (15 oz) black beans or pinto beans, drained and rinsed
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened.
Add ground beef or turkey and cook until browned. Drain any excess fat.
Stir in taco seasoning, beans, corn, and diced tomatoes or salsa. Cook for 2–3 minutes until heated through.
Lightly grease a 9×13-inch baking dish. Spread a layer of tortilla strips on the bottom.
Add half of the meat mixture over the tortillas and top with a layer of cheese.
Repeat the layers (tortillas, meat, cheese), finishing with cheese on top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes before slicing.
Top with sour cream, avocado, cilantro, or your favorite toppings before serving.
Notes
Make it vegetarian by replacing meat with lentils or plant-based crumbles.Use crushed tortilla chips instead of tortillas for a crunchy version.Toast tortillas before layering to avoid sogginess.Can be assembled a day in advance and baked later.Freeze leftovers for up to 2 months.
