Taco Casserole
With layers of seasoned meat, beans, corn, crunchy tortilla chips, and melted cheese, this Taco Casserole is everything you love about taco night, baked into one cheesy dish.
Servings: 8
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil + more for greasing pan
- 1½ pounds lean ground beef
- 1 cup tomato sauce
- ¼ cup water
- 3 tablespoons taco seasoning
- 2 cups frozen corn kernels
- 1 (15-ounce) can black beans rinsed and drained
- 2 cups crushed tortilla chips
- 2 cups shredded cheddar cheese or Mexican blend
- black olives, tomatoes, sour cream, avocado, cilantro, shredded lettuce, etc for serving
Instructions
- Preheat the oven to 350°F. Lightly spray an 8x8-inch or 7x11-inch (2-quart) casserole dish with cooking spray or brush lightly with oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, until fully cooked through. Drain off any excess grease.
- Return the skillet to the heat and reduce the heat to medium. Add the taco seasoning, water, tomato sauce, corn, and black beans. Stir to combine and cook for about 5 minutes, until everything is warmed through and well combined. Remove from the heat.
- Spread the crushed tortilla chips evenly over the bottom of the prepared casserole dish. Spoon the beef and bean mixture over the chips, then top evenly with the shredded cheese.
- Bake, uncovered, for 18-20 minutes or until the cheese is melted and the casserole warmed through.
- Serve with your favorite taco toppings.
Video
Notes
Swap the Protein: Replace the ground beef with ground turkey or ground chicken. You can also use 16 ounces of extra-firm tofu (sauté as directed) or omit the meat entirely and use three cans of beans instead.
Dairy-Free: Omit the cheese or use your favorite non-dairy alternative.
Omit the Corn: Replace it with an additional 15-ounce can of beans.
Note on Beans: Black beans, pinto beans, or red beans work in this taco bake. If you want to omit the beans altogether, use 2 pounds of ground beef and proceed with the recipe as written.
Tomato Sauce: In place of plain tomato sauce, use a smooth, mild or medium salsa. Omit the water and reduce the taco seasoning from 3 tablespoons to 2.
Add Additional Veggies: Sauté diced onion, bell peppers, or zucchini along with the meat.
Double the Recipe: Double the ingredients, and use a 9x13 dish and increase bake time slightly, checking around 22-25 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend spreading on a sheet pan and heating under the broiler for a minute or two (watch closely) or warming in a dry skillet over medium heat.
Nutrition
Calories: 407kcal | Carbohydrates: 28g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 572mg | Potassium: 517mg | Fiber: 3g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 247mg | Iron: 3mg
