Easy Cheesy Taco Casserole Recipe (with Ground Beef)
Published Aug 21, 2024
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This delicious Taco Casserole is a twist on classic tacos in casserole form! This easy dinner idea features tender ground beef, veggies, spices, and lots of cheese baked into a tasty meal the whole family will love.
Why You’ll Love This Taco Casserole
Y’all know I’m the casserole queen and today I’m back with another family favorite featuring super simple ingredients. The end result is so yummy it makes taco night possible any night of the week (not just Taco Tuesday!).
This easy Taco Casserole recipe features all of your favorite taco ingredients: flavorfully seasoned ground taco meat, corn, green chiles, black beans, corn tortillas, and plenty of cheese. It’s prepped in 15 minutes and the oven does the rest! Perfect for busy weeknights and leftovers are even more delicious the next day!
Ingredient Notes
- lean ground beef: You can substitute ground chicken or ground turkey in place of the beef if desired.
- olive oil
- homemade taco seasoning mix
- chunky salsa
- tomato sauce
- beef broth
- onion
- garlic
- shredded Mexican cheese blend: This is a blend of Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses. Feel free to use plain cheddar cheese, Colby Jack, or another favorite shredded cheese blend.
- green chiles
- can corn
- black beans
- corn tortillas: I prefer corn tortillas in this recipe but you can use flour tortillas if desired.
- salt and black pepper to taste
Step-by-Step Instructions
Step 1
Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until it becomes translucent- about 5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until fragrant. Add the ground beef or ground turkey to the skillet. Cook until browned and fully cooked through, breaking it up with a spatula as it cooks. Drain excess grease.
Step 2
Add the taco seasoning to the ground beef mixture, stirring to combine. Stir in the salsa, tomato sauce, and beef broth. Mix well. Add the green chiles, corn, and black beans to the skillet. Stir to combine.
Step 3
In a 9×13-inch baking dish, spread a thin layer of the meat mixture on the bottom. Arrange a layer of tortilla strips over the meat mixture. Add another layer of the meat mixture, followed by a layer of shredded Mexican cheese. Repeat layers, ending with a final layer of the remaining cheese on top.
Step 4
Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Remove the casserole from the oven and let it cool for a few minutes.
Step 5
Serve warm, garnished with your favorite taco toppings such as Greek yogurt, guacamole, diced tomatoes, or fresh cilantro.
Mac’s Pro Tips
Expert Tips
- Feel free to add additional ingredients or toppings as desired.
- Some suggestions include adding sauteed bell pepper or cooked Mexican rice and topping with green onions.
- For a keto version of this recipe, omit the black beans
- For a dairy-free version of this recipe, use non-dairy shredded cheese.
Serving & Storage Tips
Serve this taco casserole warm, garnished with your favorite toppings such as Greek yogurt or sour cream, guacamole or sliced avocado, diced tomatoes, black olives, and/or fresh cilantro. You can also serve with a side of tortilla chips or corn chips for dipping.
Transfer leftovers from the casserole dish to an airtight container and store in the refrigerator for up to 3-4 days. Reheat in the microwave and serve with desired toppings.
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Easy Cheesy Taco Casserole Recipe (with Ground Beef)
Ingredients
- 2 lbs ground beef lean or ground turkey
- 1 tbsp olive oil
- 2-3 tbsp homemade taco seasoning mix or 1 packet taco seasoning
- 1 cup chunky salsa
- ¼ cup tomato sauce
- 2 tbsp beef broth
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups shredded Mexican cheese blend or sub dairy free cheese of choice
- 4 oz can green chiles
- 15 oz can can corn drained
- 15 oz can black beans drained and rinsed
- 3-4 corn tortillas cut into 1″ strips (or substitute with low-carb or flour tortillas)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add the ground beef or ground turkey to the skillet. Cook until browned and fully cooked through, breaking it up with a spatula as it cooks.Drain any excess fat.
- Add the taco seasoning, stirring to combine. Stir in the salsa, tomato sauce, and beef broth. Mix well. Add the green chiles, corn, and black beans to the skillet. Stir to combine.
- In a 9×13 inch baking dish, spread a thin layer of the meat mixture on the bottom. Arrange a layer of tortilla strips over the meat mixture. Add another layer of the meat mixture, followed by a layer of shredded Mexican cheese. Repeat layers, ending with a final layer of cheese on top.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Remove the casserole from the oven and let it cool for a few minutes.
- Serve warm, garnished with your favorite toppings such as Greek yogurt, guacamole, diced tomatoes, or fresh cilantro.
Notes
Expert Tips
- Feel free to add additional ingredients or toppings as desired.
- Some suggestions include adding sauteed bell pepper or cooked Mexican rice and topping with green onions.
- For a keto version of this recipe, omit the black beans
- For a dairy-free version of this recipe, use non-dairy shredded cheese.
Serving & Storage Tips
Serve this taco casserole warm, garnished with your favorite toppings such as Greek yogurt or sour cream, guacamole or sliced avocado, diced tomatoes, black olives, and/or fresh cilantro. You can also serve with a side of tortilla chips or corn chips for dipping. Transfer leftovers from the casserole dish to an airtight container and store in the refrigerator for up to 3-4 days. Reheat in the microwave and serve with desired toppings.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great advice! I’ll definitely be implementing some of these tips.