Easy Taco Casserole
Taco casserole puts everything you love about taco night into one baking dish. Seasoned ground beef, black beans, corn and salsa are layered with crushed tortilla chips and plenty of cheddar, so the bottom layer soaks up the sauce while the top stays crunchy. Add your usual taco toppings at the table.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 35 mins
- Total Time
- 45 mins
- Servings
- 6 servings
How do you make Easy Taco Casserole?
Brown 500 g ground beef with onion and pepper until it reaches 71°C (160°F), then stir in homemade taco seasoning, salsa, black beans and corn. Layer half of 150 g crushed tortilla chips in a baking dish, add the beef, cheddar and the rest of the chips, and finish with more cheese. Bake at 190°C (375°F) for 15-20 minutes, until bubbling.
- Total time
- 45 mins
- Calories
- 530 per serving
- Protein
- 29 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Taco seasoning
Beef filling
Layers
To serve
Equipment
Large skillet · 23 x 33 cm (9 x 13 inch) baking dish · Wooden spoon
Quick Directions
Heat the oven
Heat the oven to 190°C (375°F).
Brown the beef
Heat the oil in a large skillet over medium-high heat.
Season the filling
Sprinkle the taco seasoning over the beef and stir for 1 minute.
Layer the casserole
Scatter half the crushed tortilla chips over the bottom of the baking dish.
Bake
Bake uncovered for 15-20 minutes, until the cheese is melted and bubbling and the chips on top are crisp at the edges.
Top and serve
Let the casserole sit for 5 minutes, then scoop into bowls and add lettuce, tomato, sour cream, jalapeños and green onion as you like.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy taco casserole.
Heat the oven
Heat the oven to 190°C (375°F). Mix the chili powder, cumin, smoked paprika, garlic powder, oregano and salt in a small bowl.
Brown the beef
Heat the oil in a large skillet over medium-high heat. Add the onion and pepper and cook for 3-4 minutes. Add the beef and break it up with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Spoon off excess fat.
Season the filling
Sprinkle the taco seasoning over the beef and stir for 1 minute. Add the salsa, black beans and corn and simmer for 2-3 minutes, until most of the liquid has been absorbed.
Layer the casserole
Scatter half the crushed tortilla chips over the bottom of the baking dish. Spread the beef mixture on top and sprinkle with half the cheddar. Add the remaining chips in an even layer and finish with the rest of the cheese.
Bake
Bake uncovered for 15-20 minutes, until the cheese is melted and bubbling and the chips on top are crisp at the edges.
Top and serve
Let the casserole sit for 5 minutes, then scoop into bowls and add lettuce, tomato, sour cream, jalapeños and green onion as you like.
Recipe Tips
- Simmer the filling until it is thick. Too much liquid turns the bottom layer of chips mushy instead of soft and tender.
- Crush the chips lightly by hand so you still have bite-size pieces; fine crumbs disappear into the filling.
- Add the cold toppings after baking so the lettuce stays crisp.
Variations
- Tortilla layers: swap the chips for 6 corn tortillas, torn into pieces, for a softer casserole.
- Ground turkey: use ground turkey instead of beef and cook it until it reaches 74°C (165°F).
- Spicier: use hot salsa, add 1 chopped chipotle in adobo to the filling, and top with pepper jack cheese.
Nutrition (per serving)
| Calories | 530 |
|---|---|
| Protein | 29 g |
| Carbs | 33 g |
| Fat | 31 g |
| Saturated fat | 12 g |
| Fibre | 5.5 g |
| Sugar | 4 g |
| Sodium | 820 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days. The chips soften as it sits.
- Freezer
- Freeze the cooked beef filling on its own for up to 3 months, then assemble with fresh chips and cheese. The assembled casserole does not freeze well because the chips turn soggy.
- Reheat
- Reheat covered in the oven at 180°C (350°F) for 15-20 minutes, or in the microwave, until hot to 74°C (165°F).
Easy Taco Casserole FAQs
How do you keep taco casserole from getting soggy?
Simmer the beef filling until most of the liquid has been absorbed, drain the beans well, and put the second layer of chips on top so it stays crunchy. Serve it soon after baking.
Can I make taco casserole ahead of time?
Make the beef filling up to 2 days ahead and refrigerate it. Assemble with the chips and cheese just before baking, adding 5-10 minutes to the baking time since the filling starts cold. Bake until hot to 74°C (165°F).
Can I use store-bought taco seasoning?
Yes. Use about 2 tablespoons, or one 30 g packet, in place of the homemade blend and leave out the added salt, since most packets are already salted.
Is taco casserole gluten-free?
It is gluten-free as written, because it uses corn tortilla chips and a homemade seasoning. Check the labels on the chips, salsa and chili powder, since some brands are made in facilities that handle wheat.
What do you serve with taco casserole?
Serve it with shredded lettuce, diced tomato, sour cream or plain yogurt, guacamole and lime wedges. A simple green salad or Mexican-style rice also goes well alongside.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
