Taco casserole recipe

Alright, I have a confession: taco casserole is my absolute go-to weeknight hero. Imagine the melty, cheesy goodness of your favorite tacos, but all snugged together in one warm, bubbling dish. The smell of seasoned beef mingling with onions, garlic, and a hint of cumin fills the kitchen, hinting at the fiesta to come. Plus, it’s one of those recipes where you can throw in whatever you’ve got on hand, making it super flexible. I love how the crispy edges and gooey center contrast perfectly — it’s like a taco party that everyone can dig into with just a fork. Ready to dive in? Let me show you how to turn simple ingredients into your new dinner obsession!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (about 1 oz) or homemade blend
1 cup salsa (mild or spicy, your choice!)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen or canned, drained)
2 cups crushed tortilla chips
2 cups shredded cheddar cheese
½ cup chopped green onions (optional)
2 tbsp olive oil or cooking oil
Salt and pepper, to taste

For the Garnish:

Sour cream
Fresh cilantro, chopped
Avocado slices or guacamole
Extra salsa or hot sauce

How I Make It

Step 1:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Toss in the minced garlic and sauté for another 30 seconds until fragrant.

Step 2:

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed to keep the dish from getting greasy.

Step 3:

Sprinkle in the taco seasoning and stir to evenly coat the beef mixture. Pour in the salsa, black beans, and corn. Mix everything well, letting it simmer on low for 2-3 minutes so the flavors meld. Taste and season with salt and pepper if necessary.

Step 4:

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread half of the crushed tortilla chips evenly on the bottom.

Step 5:

Transfer the beef mixture to the baking dish, spreading it out in an even layer over the chips. Sprinkle 1 cup of shredded cheddar cheese over the top, then layer the remaining crushed chips. Finish with the rest of the cheese spread evenly across the casserole.

Step 6:

Bake uncovered for 20 minutes or until the cheese is melted, bubbly, and golden around the edges. Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped green onions, sour cream, cilantro, and avocado for an extra burst of flavor.

Variations & Tips

Swap ground beef for ground turkey or chicken to lighten things up.
Make it vegetarian by doubling the beans and adding diced bell peppers or zucchini.
Use crushed tortilla strips or chips seasoned with chili powder for added punch.
Mix in a can of diced green chilies for a mild kick.
For creamier texture, stir in a cup of sour cream or cream cheese into the meat mixture before baking.
If you like it spicy, add sliced jalapeños or serve with hot sauce on the side.

How I Like to Serve It

This taco casserole shines on busy weeknights but also works brilliantly for casual weekend taco nights when you want less fuss. Serve it alongside a fresh green salad or some crisp tortilla chips. It’s perfect for game day gatherings or even meal prepping — leftovers reheat like a dream!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the microwave or oven until warmed through.
If the casserole feels dry when reheating, add a spoonful of salsa or a little shredded cheese on top before warming.

Closing: Trust me, once you try this taco casserole, it’ll quickly become your family’s favorite weeknight winner — the perfect blend of cozy, cheesy, and downright delicious every time.