Taco Casserole is everything I love about taco night—just baked into one warm, cheesy, comforting dish. It’s packed with seasoned meat, beans, salsa, gooey cheese, and crunchy chips or tortillas, all layered together for maximum flavor and minimal effort. Whether it’s a weeknight dinner or a weekend crowd-pleaser, this casserole never disappoints.
Why You’ll Love This Recipe
I love this recipe because it’s fast, filling, and so versatile. It uses pantry staples, comes together in one dish, and lets me customize based on what I have on hand. It’s a perfect way to feed a family or prep meals for the week. Every bite is loaded with flavor, and the melty cheese on top seals the deal.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef or ground turkey
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Taco seasoning
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Onion, diced
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Black beans, drained and rinsed
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Corn (fresh, canned, or frozen)
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Salsa or enchilada sauce
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Tortilla chips or soft flour tortillas
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Shredded cheddar or Mexican blend cheese
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Olive oil (for cooking)
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Optional toppings: sour cream, chopped green onions, diced tomatoes, jalapeños, avocado, cilantro
directions
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I preheat the oven to 375°F and grease a 9x13 inch baking dish.
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In a large skillet, I heat olive oil over medium heat, then cook the diced onion until soft. I add the ground beef and taco seasoning, cooking until browned and fully cooked.
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I stir in the black beans, corn, and salsa or enchilada sauce, letting everything simmer for 5–7 minutes so the flavors come together.
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I spread a layer of crushed tortilla chips (or torn tortillas) at the bottom of the baking dish.
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I spoon half the meat mixture over the chips, then sprinkle with a layer of cheese.
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I repeat the layers: more chips, the rest of the meat mixture, and more cheese on top.
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I bake uncovered for 20 minutes, until the cheese is melted and bubbly.
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I let it cool for a few minutes, then top with sour cream, avocado, or whatever toppings I’m craving before serving.
Servings and timing
This recipe serves 6 to 8 people. It takes about 15 minutes to prep and 20 minutes to bake. From start to finish, I can have it ready in under 40 minutes.
Variations
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I switch up the meat with shredded chicken or ground turkey.
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I add cooked rice for a burrito-style casserole.
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For more heat, I use hot salsa or toss in some jalapeños.
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I sometimes add chopped bell peppers or zucchini to boost the veggies.
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For a crunchier top, I scatter more crushed chips just before serving.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F oven, or microwave single portions. If I’m freezing it, I assemble the casserole without chips on top, wrap tightly, and freeze for up to 2 months. I thaw in the fridge overnight before baking.
FAQs
Can I make Taco Casserole ahead of time?
Yes, I often assemble it a day ahead, cover it, and keep it in the fridge. When I’m ready, I just pop it in the oven and bake as directed.
Can I make this vegetarian?
Absolutely. I skip the meat and double up on beans, or add cooked lentils or veggie crumbles.
What’s the best cheese to use?
I like a shredded Mexican blend or cheddar. Pepper jack is great if I want a little kick.
Do tortilla chips get soggy?
They soften slightly as they absorb the sauce, which I actually enjoy. For crunch, I add more chips on top just before serving.
Can I use taco shells instead of chips?
Yes, I just crush them up or break them into pieces to use as layers in the casserole.
Conclusion
Taco Casserole is one of those meals that feels like a party in a pan. It’s bold, cheesy, comforting, and completely customizable. I love how easy it is to throw together and how satisfying it is to eat. Whether I’m feeding my family or just craving something hearty and fun, this dish hits the spot every time.
Taco Casserole
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35–40 minutes
- Yield: 6–8 servings
- Category: Dinner, Casserole
- Method: Bakied
- Cuisine: Mexican-Inspired
Description
This easy Taco Casserole recipe is a cheesy, hearty dish layered with seasoned ground beef, beans, salsa, and tortilla chips or tortillas. Baked to perfection and topped with your favorite taco fixings, it's a crowd-pleasing, one-pan meal that’s perfect for weeknights or potlucks.
Ingredients
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 small onion, diced
- 1 can black beans, drained and rinsed
- 1 cup corn (canned, frozen, or fresh)
- 1 cup salsa or enchilada sauce
- 3–4 cups tortilla chips (crushed) or torn soft tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1 tbsp olive oil
- Optional toppings:
- Sour cream
- Diced tomatoes
- Jalapeños
- Chopped green onions
- Avocado
- Fresh cilantro
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté diced onion until softened.
- Add ground beef and taco seasoning. Cook until browned and cooked through.
- Stir in black beans, corn, and salsa. Simmer for 5–7 minutes to blend flavors.
- Layer half the crushed tortilla chips or torn tortillas in the bottom of the baking dish.
- Spoon half the meat mixture over the chips. Sprinkle with 1 cup of cheese.
- Repeat layers: remaining chips, meat mixture, and the rest of the cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
- Let cool for 5 minutes. Top with desired toppings and serve.
Notes
- Add rice for a burrito-style casserole.
- Use spicy salsa or hot taco seasoning for more heat.
- Vegetarian version: omit meat and add extra beans or lentils.
- Add veggies like bell peppers or zucchini for extra nutrition.
- For crunchier texture, add fresh crushed chips just before serving.
