I love taking Taco Tuesday up a notch with this crowd-pleasing taco casserole!
It features layers of crunchy tortilla chips, flavorful ground beef, gooey melted cheese, beans, and corn! The textures and flavors make it totally addictive.
You can make it even more tempting by topping it with your favorite fresh ingredients. Try lettuce, tomatoes, guacamole, and more!
It’s the perfect, one-dish meal to easily feed a crowd.
Why You’ll Love This Taco Casserole
All-in-One Meal: Taco casserole has everything you need to make a complete meal in a single dish.
Customizable: Use different beans and veggies, various cheeses, and multiple toppings. Make it your own!
Budget-Friendly: This casserole is packed with affordable ingredients. It’s an excellent choice for families or anyone looking to stretch their grocery dollars.
Ingredients
- Lean Ground Beef: Packed with protein, ground beef is the star of the show. Aim for 90% lean or higher for a healthy, flavorful dinner option.
- Onion: A medium onion will provide loads of sweet and savory flavor.
- Taco Seasoning Mix: Pick up a store-bought pack or make your own. Either way, it’s a shortcut to those big, bold Mexican flavors.
- Black Beans: These fiber-rich beans are hearty and wholesome. They also have a very satisfying texture.
- Corn: Fresh corn kernels add a pop of color and sweetness.
- Salsa: Pick up a jar of your favorite store-bought salsa. Or you can use one of these salsa recipes to make your own.
- Crushed Tortilla Chips: These act as the crunchy, salty base and provide a nice, crisp topping.
- Shredded Cheese: I like the Mexican cheese blend because it’s gooey, flavorful, and melty. You can use whatever flavor you like best.
- Optional Toppings: Finish the casserole off with lettuce, tomatoes, or olives. You can also use sour cream, jalapenos, guacamole, cilantro, and more!
How to Make Taco Casserole
Don’t let the multiple steps fool you. Making taco casserole is a breeze.
1. PREPARE. Preheat the oven to 350 degrees Fahrenheit. Then, spray a 9×13-inch baking dish with cooking spray.
2. COOK. Toss it in a skillet with the onion and cook over medium-high heat until browned. Drain well.
3. FINISH. Add the seasonings, black beans, corn, and salsa to the skillet with the beef. Simmer for 2 to 3 minutes.
4. ASSEMBLE. Spread 1 cup of crushed chips in the baking dish. Top that with the beef mixture, then add 1 1/2 cups of cheese. Finish it off with another layer of crushed chips.
5. BAKE. Bake uncovered for 20 to 25 minutes or until the casserole is hot and the cheese is bubbly and melted.
6. ADD CHEESE . Remove the dish from the oven and top it with the remaining shredded cheese. Let the casserole rest for 5 minutes before serving.
7. ADD TOPPINGS. Cut the casserole into individual servings and let everyone add their own favorite toppings. Enjoy!
Tips for the Best Taco Casserole
Incorporating the following tips will make the process smooth, quick, and easy:
- Work some shredding magic. Bagged shredded cheese is more convenient but won’t melt as well. Grate or shred cheese from a fresh block for the best and gooiest results.
- Be patient! It can be tempting to dig into the casserole as soon as you pull it from the oven. But let it rest for 5 to 7 minutes first. If you don’t, it’ll fall apart.
- Do a chip switch. Corn chips are thicker and sturdier than tortilla chips. They won’t get soggy as quickly, either.
- Get ahead of yourself. Do you work all day and have little time to cook in the evenings? Prepare the filling and assemble the casserole up to 24 hours in advance. Then, when you’re ready to serve it, just pop it in the oven to heat it.
How to Store
The longer the casserole sits, the soggier and less crispy the chips will be. Fortunately, even with soggy chips, it still tastes fantastic. So don’t discard your leftovers.
To Store: Transfer the leftovers to an air-tight container and refrigerate them for up to 4 days. Don’t let them sit at room temperature for longer than 2 hours.
To Freeze: Wrap the leftover casserole tightly with plastic wrap and aluminum foil. Freeze the leftovers for up to 3 months.
To Reheat: Let frozen leftovers thaw in the fridge overnight. Then, reheat chilled leftovers all at once in the oven. (About 20 to 30 minutes at 350 degrees Fahrenheit.)
You can also reheat individual servings in the microwave. Cover them with a damp paper towel and heat at high power until warm.
Taco Casserole
6
servings10
minutes20
minutes623
kcalThis heart taco casserole is bound to be a hit! Packed with ground beef, beans, corn, salsa, and gooey cheese, it’s perfect for any fiesta.
Ingredients
1 pound lean ground beef
1 medium onion, diced
1 packet taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (16-ounce) jar salsa
2 cups crushed tortilla chips, divided
2 cups shredded Mexican cheese blend, divided
(Optional) Toppings: shredded lettuce, diced tomatoes, sliced black olives, sour cream, guacamole, cilantro, etc.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and cooked through. (About 6 to 8 minutes.) Drain excess fat.
- Stir in the taco seasoning, black beans, corn, and salsa. Bring the mixture to a simmer and cook for 2 to 3 minutes.
- Spread 1 cup of the crushed tortilla chips in an even layer on the bottom of the prepared baking dish. Top evenly with the beef mixture.
- Sprinkle 1 1/2 cups of shredded cheese over the beef. Top with the remaining 1 cup of crushed tortilla chips.
- Bake uncovered for 20 to 25 minutes until the casserole is hot and bubbly and the cheese is melted.
- Remove the casserole from the oven. Top with the remaining 1/2 cup of cheese. Let stand for 5 minutes.
- Serve hot with desired (optional) toppings. Enjoy!
Hi, Kim! This looks sooo good and I can’t wait to try it. I like all the ingredients and might make it a little more spicy. Thanks for sharing another wonderful recipe!!!
This was delicious! And so easy to make! My husband liked it too, so it’s a keeper 😊
Always makes for a happy meal when everyone enjoys it! <3
Can you put it together the night before and bake it the next day??? Or would the chips get soggy??? Please answer quickly – want to make it tomorrow. thanks
Hi, Maxine!
According to the “How to Store” section, Kim doesn’t recommend making anything but possibly the meat mixture ahead of time. That’s because, just as you said, the chips will get soggy.
Hope that helps!