All your typical taco fillings are deconstructed and layered inside a dish in this easy taco casserole recipe. Serve with chips for scooping, a fork for shoveling, or a tortilla for rolling.
Why this recipe works
Taco casserole reminds me of nachos, though I’d say it’s a more advanced version of nachos. Same concept. Slightly different execution. You don’t have to serve it with tortilla chips for scooping, it tastes just as good scooped onto a plate and shoveled down with a fork or spoon! I even think it would be great rolled up into a tortilla. Pick your fancy.
This taco casserole recipe is insanely versatile. Use your favorite taco fixin’s! That’s really all there is to it. Want to make it ahead? Prep the dish, but don’t add the tortilla chips on the bottom, instead, save them for on top when you’re ready to serve (so they don’t get soggy). Swap the topping ingredients in and out with whatever you prefer. Use ground chicken or turkey instead of beef. The list goes on and on.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – I prefer to use lean ground beef (90/10) specifically so I don’t have to drain as much fat off. You can easily substitute with ground chicken or turkey if preferred.
BEANS – Black beans hold their shape well in this casserole, but you can use your favorite variety. Some of our readers have used refried beans and it’s turned out great!
OLIVES – Not a fan? Feel free to omit them or substitute with something else you like.
SALSA – Smooth salsa or chunky salsa both work great here. Store bought is perfectly good, in fact, we like it for that extra bit of moisture it adds. You can, of course, substitute with homemade salsa.
SEASONING – I may be partial to homemade taco seasoning, but a packet of store bought taco seasoning will do the trick just fine.
TOPPINGS – Whatever you like! We chose shredded lettuce and diced tomatoes, though I’ve also topped it with my salsa fresca and now I think I’m hooked.
How to Make Taco Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- In a large skillet, cook ground beef over medium high heat until no pink remains. Drain any excess fat.
- Stir in black beans, salsa, and taco seasoning. Reduce heat to medium and cook for a few more minutes to heat through.
- Place 2 1/2 cups of the broken tortilla chips on the bottom of a 13×9 casserole dish.
- Top with ground beef, bean, and salsa mixture.
- Sprinkle the bell peppers, cut green onions, olives and cheese on top of the ground beef mixture.
- Bake uncovered for 20 minutes until cheese is melted.
- Top casserole with lettuce, tomato, and the remaining 1/2 cup of broken tortilla chips.
Frequently Asked Questions & Expert Tips
Absolutely. Prepare the dish as normal but don’t add the tortilla chips on the bottom. Doing so will make them soggy the following day. I would simply reserve the tortilla chips to sprinkle on top. Cover tightly with plastic wrap or an airtight lid and store in the refrigerator up to a day in advance. Allow the dish to sit at room temperature for about 30 minutes before popping in the oven. You may need to add extra cook time since it’s going in cold.
To give this casserole a little kick feel free to add some diced jalapenos, red pepper flakes, spicy salsa, or toss in a can of green chiles to the meat mixture.
Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
Serving Suggestions
Taco casserole can be eaten with a fork, chips, or rolled into a tortilla. Whatever sounds most appealing to you! Serve it warm from the oven.
I really think this dish would be great for meal prep lunches throughout the week. If you do so, I’d recommend keeping the broken tortilla chips off on the side in a ziptop bag. Hope you love it!
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Taco Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds lean ground beef
- 30 ounces canned black beans two 15 ounce cans, drained and rinsed
- 16 ounces salsa smooth or chunky
- ¼ cup homemade taco seasoning 2 store bought packages
- 3 cups broken tortilla chips
- 1 cup chopped bell peppers red, yellow, and green
- 5 green onions chopped
- 4.5 ounces canned sliced black olives two 2.25 ounce cans, drained
- 3 cups shredded cheddar and/or Monterey Jack cheese
- 1 large tomato chopped
- 1 cup chopped or shredded Romaine lettuce
Things You’ll Need
Before You Begin
- You can certainly use a packet of taco seasoning for this, but I chose to use my homemade taco seasoning here.
- I prefer to use lean ground beef (90/10) specifically so I don’t have to drain as much fat off. You can easily substitute with ground chicken or turkey if preferred.
- To give this casserole a little kick feel free to add some diced jalapenos, red pepper flakes, spicy salsa, or toss in a can of green chiles to the meat mixture.
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, cook ground beef over medium high heat until no pink remains. Drain any excess fat.2 pounds lean ground beef
- Stir in black beans, salsa, and taco seasoning. Reduce heat to medium and cook for a few more minutes to heat through.30 ounces canned black beans, 16 ounces salsa, 1/4 cup homemade taco seasoning
- Place 2 1/2 cups of the broken tortilla chips on the bottom of a 13×9 casserole dish.
- Top with ground beef, bean and salsa mixture.
- Sprinkle the bell peppers, cut green onions, olives and cheese on top of the ground beef mixture.1 cup chopped bell peppers, 5 green onions, 4.5 ounces canned sliced black olives, 3 cups shredded cheddar and/or Monterey Jack cheese
- Bake uncovered for 20 minutes until cheese is melted.
- Top casserole with lettuce, tomato, and the remaining 1/2 cup of broken tortilla chips.1 large tomato, 1 cup chopped or shredded Romaine lettuce
Expert Tips & FAQs
- Make Ahead – Prepare the dish as normal but don’t add the tortilla chips on the bottom. Doing so will make them soggy the following day. I would simply reserve the tortilla chips to sprinkle on top. Cover tightly with plastic wrap or an airtight lid and store in the refrigerator up to a day in advance. Allow the dish to sit at room temperature for about 30 minutes before popping in the oven. You may need to add extra cook time since it’s going in cold.
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
The post originally appeared on this blog on Aug 21, 2016.
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Hetrick, Rhonda says
What about adding corn? And can you use tortillas instead of tortilla chips?
Amanda Davis says
You can certainly add corn. For the tortillas, definitely, but we like the crunch on top that the tortilla chips add. :)
Becky says
Has anyone made this a day or 2 ahead and let sit in refrigerator before baking? Just wondering if the chips would get soggy and it not be as good. Thanks.
Amanda Davis says
We personally haven’t tried that, but I would agree with you in thinking they would get soggy.
Donna says
This looks really good. I plan to make it for some friends for brunch on Sunday.
I have lots to do that day so I’m thinking of possibly cooking the meat/bean mixture on Saturday and then putting it all together on Sunday.
I rarely cook so truly don’t know some basic stuff like: would the meat still be okay?
Amanda Formaro says
Yes cooking the meat a day ahead is totally fine.
Donna says
It. Was. Delicious!!!!
Randy says
What flavour of tortilla chips would you suggest using?
Thanks
Randy
Amanda Formaro says
We just use regular tortilla chips since there’s already plenty of flavor in the dish. However, if you like you can choose your favorite flavor, but I would think something like chile lime would be good.
Cheryl says
How to make thus with so many calories .it looks great but the calorie will be too much .
Amanda Formaro says
Thanks for pointing that out. It had 6 servings, when it should have been 8. I’ve corrected the recipe.
Michele says
Was wondering how the leftovers, if there are any, would be reheated, since there is lettuce on top.
Amanda Formaro says
You could always serve the topping on the side and let people add their own. That way your leftovers wouldn’t have them :)
Cullen says
I added refried beans soooo good
BETTY Evans says
OMG ! This was so good. I don’t think I like tacos anymore. I’m an experienced cook so this is a great compliment to you and THANK YOU, for such a wonderful recipe.
Amanda Formaro says
That’s great to hear Betty, thank you! We love it too! :)
Haley says
Hello, would it work to make this recipe ahead of time and bake the next day?
Amanda Formaro says
Yes that shouldn’t be a problem! I would remove it from the fridge about 20 minutes before baking it. This will allow the initial chill to come down and depending on the baking dish you have, will decrease the risk of cracking the dish with the extreme temperature change.
Becky Minnis says
Have made this MANNNNY times. In fact.. I struggle eating tacos without black beans in the mixture now. Only difference is my kids hate peppers so we leave them out.
Thanks!!
Amanda Formaro says
Thanks Becky, so glad you love it!
Luara says
I made this for dinner last week. Not only did my picky husband love it, so did all the kids! That’s a true feat!! This has been added to my recipe rotation, thank you so much!
Amanda Formaro says
Thank you Laura, so glad you enjoyed it!
Diane says
Good recipe