Add a twist to Taco Tuesday and try this delicious Taco Casserole… all the taco fixings in an easy-to-make casserole! It’s sure to become a family favorite. We’ve already added it to our favorite ground beef dinners!
Taco Casserole Recipe
With back to school right around the corner for us, I am looking for as many quick and easy dinners as I can find. I’m sure many of you are doing the same. Weeknights are always rushed for us with sports practices, games and meets. I’m a little nervous about getting back into the swing of things, but I’m sure after a few weeks, I’ll be fine.
I like to do a Mexican night at least once a week. Mexican food is one of my favorites…I honestly can’t get enough of it. My kids really love tacos, so I knew they’d like this taco casserole. It has all the fixings of tacos, in casserole form. It’s really easy to make, and there’s less cleanup because everything is put together in one dish. Bonus for me! I love to cook, but I don’t love doing dishes!
Other Taco-Inspired Recipes
Looking for more dinner inspiration? Try one of our favorite taco flavored dinners below!
You can certainly use a packet of taco seasoning for this, but why not try making your own homemade taco seasoning when making this casserole? Making your own is quite simple, and it’s cheaper and healthier as well. And you probably have everything you need right in your spice cabinet. Why not give it a try?!
Ingredients you need for Taco Casserole:
(full printable recipe below)
- 2 lbs lean ground beef
- 3 cups broken tortilla chips
- 1 lb 13 oz can of black beans, drained and rinsed
- 16 oz salsa
- 1/4 cup taco seasoning (try our homemade taco seasoning)
- 1 cup mixed bell peppers, red, yellow, and green, chopped
- 5 green onions, chopped
- 1 can sliced olives
- 2 cups shredded cheddar and/or Monterey Jack cheese
- 1 large tomato, chopped
- 1 cup chopped or shredded Romaine lettuce
Helpful Kitchen Tools:
How to Make Taco Casserole
Here it is ready to go in the oven, before adding the cheese. Doesn’t it look good?! It’s packed with all sorts of great fixings!
- Preheat oven to 350 degrees.
- In a large skillet, cook ground beef over medium high heat until cooked thoroughly, about 5-7 min. Drain any excess fat.
- Stir in black beans, salsa, and taco seasoning. Reduce heat to medium and cook for a few more minutes.
- In large casserole dish, place 2 1/2 cups of broken tortilla chips on the bottom of the 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.
Hot out of the oven, topped with chopped lettuce, tomatoes, and crumbled tortilla chips, this taco casserole is a taco lovers dream!
This Taco Casserole has quickly become a new family favorite this summer, and it will definitely be on the menu this fall, given how easy it is to make. It would be a great dish to bring to potlucks as well. I hope your family enjoys it as much as ours!
If you’d like another favorite casserole recipe, be sure to check out our Southwest Ground Beef Casserole. Tasty flavors combine to make one hard-to-put-down dinner!
More Great Mexican Recipes You’re Sure to Enjoy:
We love Mexican inspired dishes in this house. Here are some favorites that you will love too!
- Try this gorgeous Fiesta Guacamole from A Dish of Daily Life next time you have the urge to crack open a bag of tortilla chips.
- This colorful Mexican Rice and Beans from A Dish of Daily Life is the perfect side to grilled chicken with a little cilantro relish.
- If you’ve ever had the urge to make them, this recipe for homemade flour tortillas is a real winner!
- Making homemade salsa from canned tomatoes is really easy and the flavors remind me of a Mexican restaurant!
- If you are an enchilada fan, these shredded chicken and chile enchiladas should definitely make it to your “must make list”.
- Have you ever had Mexican hot chocolate? There’s a hint of cinnamon in Champurrado and it’s perfect for cooler weather.
- This taco pie recipe is layered like a taco but baked in pie form. A fun twist for taco Tuesdays!
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 Rate ItIngredients
- 2 lbs lean ground beef
- 3 cups broken tortilla chips
- 1 lb 13 oz can of black beans drained and rinsed
- 16 oz salsa
- ¼ cup taco seasoning homemade
- 1 cup mixed bell peppers red, yellow, and green, chopped
- 5 green onions chopped
- 1 can sliced olives drained
- 2 cups shredded cheddar and/or Monterey Jack cheese
- 1 large tomato chopped
- 1 cup chopped or shredded Romaine lettuce
Before You Begin
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, cook ground beef over medium high heat until cooked thoroughly, about 5-7 min.
- Drain any excess fat.
- Stir in black beans, salsa, and taco seasoning. Reduce heat to medium and cook for a few more minutes.
- In 13×9 casserole dish, place 2 1/2 cups of broken tortilla chips on the bottom of the 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.
Nutrition
The post originally appeared on this blog on Aug 21, 2016.
Amanda Davis
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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