Bring the vibrant flavors of your favorite tacos into a comforting and easy-to-make casserole with this Taco Casserole recipe. Perfect for busy weeknights or casual family gatherings, this dish layers seasoned ground beef, crispy tortilla chips, and melty cheese, topped with fresh veggies for a complete meal in one dish.
Ingredients
For the Casserole:
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cups tortilla chips, slightly crushed
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1 cup sour cream
- 1 can (10 oz) enchilada sauce
- 1 tablespoon olive oil
For Toppings:
- 1 cup shredded lettuce
- 1 tomato, diced
- ½ cup sliced black olives
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
- ½ cup sour cream (optional)
- 1 lime, cut into wedges (optional)
Instructions
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or a light layer of olive oil.
2. Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
3. Add Seasoning and Ingredients: Stir in the taco seasoning, following the package instructions (usually requiring water to be added). Mix in the diced tomatoes with green chilies, black beans, and corn. Cook for another 3-4 minutes, until the mixture is well combined and heated through.
4. Assemble the Casserole: In the prepared casserole dish, spread a layer of crushed tortilla chips across the bottom. Top with the ground beef mixture, spreading it evenly. Pour the enchilada sauce over the beef mixture, then spread the sour cream on top. Sprinkle the shredded cheese evenly over the sour cream layer.
5. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. If you like the cheese a little crispy, you can turn on the broiler for the last 2-3 minutes of cooking.
6. Add Fresh Toppings: Once baked, remove the casserole from the oven and let it cool for a few minutes. Just before serving, top with shredded lettuce, diced tomatoes, black olives, avocado slices, and fresh cilantro. Serve with extra sour cream and lime wedges on the side if desired.
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Other Details
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Calorie Count per serving: 450 kcal | Serving Size: 6 servings
Serving and Storage Tips
Serving Tips
Accompaniments: Taco Casserole pairs perfectly with a side of Mexican rice, refried beans, or a simple side salad. For a fun twist, serve it with homemade guacamole and a bowl of salsa and tortilla chips.
Portioning: Cut the casserole into squares or rectangles for easy serving. If you’re serving a large group, consider setting up a topping bar where everyone can customize their portion with their favorite toppings.
Temperature: This casserole is best served hot, fresh out of the oven. However, it can also be enjoyed at room temperature or reheated for leftovers.
Storage Tips
Refrigeration: Store leftover Taco Casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Freezing: This casserole freezes well. To freeze, let the casserole cool completely, then cover it tightly with plastic wrap and aluminum foil, or transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat leftover casserole in the microwave or oven. For the oven, cover the casserole with foil and bake at 350°F (175°C) until heated through, about 20-25 minutes. If reheating in the microwave, heat on medium power to avoid overcooking.
Variations
1. Chicken Taco Casserole
Substitutions: Swap out the ground beef for shredded cooked chicken. You can use rotisserie chicken for convenience. Follow the same steps, seasoning the chicken as you would the beef.
Serving Suggestion: Serve with a side of spicy Mexican coleslaw for a zesty complement to the creamy casserole.
2. Vegetarian Taco Casserole
Substitutions: Replace the ground beef with a combination of extra black beans, pinto beans, or cooked quinoa. You can also add more veggies like diced bell peppers or zucchini.
Serving Suggestion: Top with a generous helping of sliced jalapeños and a drizzle of hot sauce for added spice.
3. Low-Carb Taco Casserole
Substitutions: Omit the tortilla chips and use a base of riced cauliflower or shredded cabbage. Opt for a low-carb enchilada sauce and replace the corn with extra veggies.
Serving Suggestion: Garnish with sliced avocado and a dollop of Greek yogurt instead of sour cream for a healthier twist.
Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Cover it tightly and store it in the refrigerator. When ready to bake, remove it from the refrigerator and bake as directed, adding a few extra minutes if it’s still cold.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option and works just as well in this recipe. The seasoning and other ingredients will keep the flavor rich and satisfying.
How can I prevent the tortilla chips from getting soggy?
To keep the tortilla chips crispy, you can layer them on top of the casserole just before adding the cheese and baking. Alternatively, serve the casserole with extra chips on the side for added crunch.
This Taco Casserole is a delicious, crowd-pleasing dish that brings all the flavors of a classic taco into a convenient and hearty bake. Whether you stick to the traditional recipe or try one of the tasty variations, this casserole is sure to become a family favorite. Enjoy the bold flavors and easy preparation, perfect for any night of the week.