Taco Casserole

My taco casserole has everything you love about tacos baked into one cheesy, hearty dinner! It’s loaded with seasoned ground beef, beans, corn, salsa, and tortilla chips. I love topping mine with sour cream, avocado, and fresh cilantro!

Overhead shot of baked taco casserole topped with chips, cheese, tomatoes and cilantro with a couple of slices of jalapeno.

Why This Taco Casserole Always Hits!

  • Make It Your Own: Pile on the sour cream, avocado, tomatoes, or whatever toppings you’re craving!
  • Taco Tuesday, But Better: All your favorite taco flavors baked into one cheesy casserole. No need to fill a bunch of taco shells!
  • Easy to Make: Brown the beef, stir in the filling, layer, and bake. It’s perfect for a busy weeknight!

Ingredients Needed For Taco Casserole

Overhead shot of labeled taco casserole ingredients.
  • Ground Beef: Swap it for ground turkey or chicken if you prefer.
  • Salsa: Use a thicker salsa. I used pace picante brand.
  • Beans: Black beans are great, but you can use your favorite kind.
  • Tortilla Chips: Grab your favorite brand! You can even use Doritos for a fun twist.

How to Make Taco Casserole

Taco casserole is a great way to change up taco night! Just cook the beef, layer it over the chips, and bake until the cheese melts. Serve it with my Mexican rice or homemade guacamole for a tasty meal!

  1. Prep: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Heat the olive oil in a large skillet over medium-high heat, then add the ground beef and onion. Cook for 7–8 minutes, until the beef is no longer pink.
  2. Add the Filling: Stir in the taco seasoning, salsa, black beans, and corn, then cook for 5 minutes.
  3. Layer: Spread the crushed tortilla chips in the baking dish, then spoon the beef mixture over the chips and top with shredded cheese.
  4. Bake: Bake for 15 minutes, until the cheese melts. Serve taco casserole warm with your favorite toppings!
Ground beef and onions cooking in a skillet.
Salsa, corn, and black beans added to the skillet.
Tortilla chips added to the bottom of the baking dish.
Meat mixture added to the top of the chips then topped with cheese.

Can I Make Taco Casserole Ahead of Time?

Yes! Cook the beef mixture, let it cool, and store it in the fridge for up to 3–4 days. When you’re ready to eat, layer the chips, meat, and cheese in your baking dish. Bake until hot and bubbly. Add your favorite toppings right before serving!

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Taco Casserole

Make taco night easier with this simple, cheesy casserole that brings all your favorite taco flavors together in one dish!
Course Dinner
Cuisine Mexican
Keyword easy taco casserole, taco casserole, taco casserole recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 364kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • ½ cup diced yellow onion
  • 1 (26-ounce) jar thick salsa
  • 1 (1-ounce) package taco seasoning
  • 1 (15.25-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 2 cups crushed tortilla chips
  • 1 cup shredded Mexican blend cheese
  • Optional toppings tomatoes, cilantro, green onions

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound lean ground beef and ½ cup diced yellow onion. Cook for 7–8 minutes, until the beef is no longer pink.
  • Stir in the 1 (1-ounce) package taco seasoning, 1 (26-ounce) jar thick salsa, 1 (15.25-ounce) can black beans, drained and rinsed, and 1 (15-ounce) can corn, drained. Cook for 5 minutes.
  • Spread the 2 cups crushed tortilla chips in an even layer on the bottom of the prepared baking dish.
  • Spoon the meat mixture over the chips, then sprinkle the 1 cup shredded Mexican blend cheese on top.
  • Bake for 15 minutes, until the cheese is melted. Serve warm with your favorite Optional toppings!

Notes

Leftover Instructions
  • Fridge: Store leftovers in an airtight container for 3–4 days.
  • Freezer: I don’t recommend freezing the finished casserole. The chips get soggy when thawed.
  • Reheat: Microwave individual portions until heated through. Add fresh chips for extra crunch!

Nutrition

Calories: 364kcal | Carbohydrates: 28g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 337mg | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 2mg
Someone scooping a serving of taco casserole out of the baking dish, with a stringy cheese pull.

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