Give your “Taco Tuesday” night an upgrade with this nourishing, oven-baked dish.
When I was younger, my mom got into the rhythm of making tacos once a week. But eventually, we all got tired of plain tacos with the same fixings every Tuesday, so she decided to switch it up to keep us interested. When I rediscovered taco casserole recently, I was reminded of my mom’s version, which is almost identical to this recipe. It combines all the yummy taco toppings and fillings we drool over, baked in the oven, and topped with luscious, melty cheese. What’s not to enjoy?
If you have a big family to feed, this meal is ideal for satisfying those hungry bellies! Taco casserole is practically a one-dish feast, with eight servings in one. And it takes less than an hour to bake, so your loved ones won’t be waiting for long. In my experience, once the taco casserole is out of the oven, the whole family trickles into the kitchen to see what’s up. So it’s the perfect way to bring everyone together for some good old-fashioned quality time.
The best part is—it’s not too spicy, so those who prefer mild flavors will enjoy it. And it can be easily spiced up with your favorite hot sauce or salsa if you prefer. Serve it with a side of chips to dip or crumble on top, and you’ve got a new way to celebrate Taco Tuesday with Tex-Mex flavor and flair.
Is taco casserole customizable?
Absolutely! I remember how sometimes, my mom would switch ground beef out with ground turkey for a lighter kind of meal. We also liked to top our personal portion of casserole with fresh slices of avocado and sour cream. My cousin, on the other hand, prefers his bowl of taco casserole drenched in habanero hot sauce. One time, we did a mix of black and red beans to make it more colorful and nutrient-dense. Really, it’s up to you and your dining companions how you want to switch it up and serve it. One thing’s for sure—this dish can be just as fun as classic tacos!
How do I store leftovers?
Once it’s cooled to room temperature, cover your taco casserole (minus any fresh toppings) with aluminum foil and store it in the fridge. Refrigerate it for up to 3 or 4 days, then reheat it in the oven at 350°F for 15-20 minutes, until it’s warm all the way through.
Serving suggestions
Of all the different ways to serve taco casserole, by far my favorite is with the Best Guacamole Ever, Salsa Roja, and a dollop of Homemade Sour Cream. This tasty topping combo reminds me of childhood! As for sides, feel free to dish out Cheesy Mexican Rice, Mexican Potatoes, or Mexican Coleslaw. Whether you go heavy or light and bright, this meal has a little something for everyone!
Taco Casserole
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 envelope taco seasoning mix
- 1 10-ounce can diced tomatoes with peppers
- 1 15-ounce can black beans, drained and rinsed
- 3/4 cup corn kernels, frozen or canned, drained
- 2 cups shredded cheddar cheese, divided
- 2 1/2 cups tortilla chips, lightly crushed
- Optional toppings: chopped lettuce, diced tomatoes, sour cream
Instructions
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Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, stirring to crumble the meat. Then add the diced onion, red bell pepper, and minced garlic; cook until the vegetables are softened.
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Stir in the taco seasoning, diced tomatoes (with juices), black beans, and corn. Reduce heat and let the mixture simmer for about 5 minutes until slightly thickened. Gently fold in half of the cheese.
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Lightly grease a 9×13-inch baking dish. Spread most of the crushed tortilla chips evenly on the bottom. Spoon the beef and vegetable mixture over the chips and top with remaining shredded cheddar cheese and chips.
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Bake the casserole in the preheated oven for 15-20 minutes until the cheese is melted and bubbly. Remove from the oven and serve hot, adding your favorite optional toppings such as chopped lettuce, extra diced tomatoes, or a dollop of sour cream.
Nutrition
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