Easy Taco Casserole Recipe

5 from 11 votes
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This crowd-pleasing taco casserole combines all the best flavors of tacos with layers of seasoned ground beef, beans, corn, cheese, and crunchy tortilla chips, topped with your favorite taco toppings – for a quick, easy, and comforting weeknight meal!

Freshly baked taco casserole topped with avocado, tomatoes, and cilantro

For those days when even ground beef tacos sound like too much effort, why not try this easy ground beef taco casserole?! It combines all the best elements of ground beef tacos but in a single large casserole dish. It’s cozy, comforting, cheesy, with less fuss than assembling multiple tacos – for a great twist to your next taco night.

Even better, I made this baked taco casserole recipe entirely of simple and inexpensive ingredients and pantry staples to make delicious flavors. It’s also fairly easy to customize, ready in about 40 minutes, and – just like regular tacos – portions can be loaded with each individual’s preferred toppings.

A serving of taco casserole topped with avocado, tomatoes, and cilantro

You could even assemble it a couple of days in advance (or freeze it for up to 3 months). Then bake it later for a delicious last-minute, low-fuss weeknight dinner. However, this taco casserole bake is also ready to impress guests at potlucks, parties, and even on special occasions like Cinco de Mayo!

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The taco casserole ingredients

  • Ground beef: I prefer lean ground beef, but use your desired fat level. i.e., 95/5, 90/10, Etc.
  • Vegetables: I use several typical veggies in this recipe for taco casserole.
    • Bell peppers,
    • Sweetcorn – canned or frozen and thawed,
    • Black beans – alternatively, use pinto beans, kidney beans, or even refried beans,
    • Black olives – optional.
  • Cheese: It’s best to use a fairly robust/strong cheese like mature cheddar, Monterey Jack cheese, or a Tex-Mex cheese blend.
  • Tortilla chips: I like to use plain or lightly salted tortilla chips (and often make my own). However, you could also use Doritos or Fritos.
  • Tomato passata: If you’re unable to find tomato passata, a plain tomato sauce may also work. Or swap out the tomatoes for a medium store-bought salsa.

Depending on how thick the tomatoes are, you may also need some water to thin the sauce.

  • Oil: Use a neutral cooking oil, like vegetable oil, avocado oil, etc.
  • Taco seasoning: You can use store-bought or homemade taco seasoning spice.
  • To garnish/Toppings: You can top the taco bake casserole with all your favorite taco toppings.
    • Shredded lettuce – Iceberg or Romaine lettuce or shredded cabbage,
    • Diced tomatoes,
    • Avocado – sliced, diced, or guacamole,
    • Cilantro,
    • Sour cream – or another Mexican crema/Greek yogurt.
Ingredients for taco casserole

How to make a taco casserole

First, preheat the oven to 350ºF/180ºC.

Then, heat the oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook it for about 5 minutes. Use a spatula to break up/crumble the meat as it cooks, before stirring in the taco seasoning.

If preferred, you can now drain any excess grease from the pan.

Steps for cooking ground beef

While the meat cooks, chop the bell peppers and prepare any other ingredients. I.e., shred the cheese, drain and rinse the beans/corn, etc.

Then, add the tomato passata to the pan and stir well. If it’s too thick and not sauce-like, add a bit of water (or vegetable/beef broth). Allow it to cook for a couple of minutes, add the diced peppers, and simmer for 2-3 minutes further.

Steps for cooking ground beef with passata and bell peppers

Assemble the ground beef taco casserole

Using a 9×13-inch casserole dish, first, add the cooked beef mixture to the bottom of the dish.

Then add layers of the corn, beans, and finally, the cheese (reserve a bit to add towards the end after adding the tortilla chip layer).

Steps for layering and cooking taco casserole

How long to bake taco casserole

Transfer the taco bake to the oven and bake it, uncovered, for 15 minutes or until the cheese has melted.

Then, remove it from the oven. Sprinkle over the tortilla chips (whole or gently crushed), olives, and any cheese you kept to one side (or add a little extra).

Transfer the dish back to the oven for 5-8 minutes. Then remove it from the oven and allow it to stand for a few minutes while preparing your favorite toppings.

Steps for baking taco casserole

Finally, slice, serve, top with the various garnishes, and enjoy!

How to store taco casserole

Allow the taco dish to cool and then store any leftovers, covered or in an airtight container, for up to 3-4 days in the refrigerator.

How to freeze a taco casserole?

It’s best to freeze this taco bake casserole in its un-baked form before adding the crunchy tortilla chip topping (which will become soggy upon thawing).

To do so, I like to layer the baking dish with two layers of foil and plenty of overhang. First, layer the casserole, then allow it to cool. Next, transfer it to the freezer until solid.

Then use the foil overhang to remove the casserole from the dish. Also wrap it tightly in plastic wrap (clingfilm) to freeze for up to 3 months.

Freshly baked taco casserole topped with cherry tomatoes and avocado

Either bake it from frozen (adding an extra hour to the baking time). Or unwrap the plastic wrap and place it back in the baking pan. Then thaw overnight in the fridge, bring it to room temperature for 30-40 mins, and bake.

Serving recommendations

This Mexican taco casserole bake is hearty enough to enjoy alone with all your favorite toppings. However, if you want an even heartier meal, enjoy a portion alongside:

A serving of taco casserole topped with sour cream and lettuce

FAQs

Could I substitute the ground beef?

You could make this taco meat casserole with ground beef, ground chicken, or ground turkey. Adjust the pan-cooking time accordingly.

Could I make taco casserole recipes in a crockpot?

Yes. Start by preparing the meat layer in a pan as normal. Then layer up the casserole ingredients in the slow cooker (except the tortilla chips and garnishes).
Then cook on HIGH for 2-3 hours or LOW for 4-5 hours. Add the crunchy chips and other toppings when serving.

Can I use flavored tortilla chips?

You could experiment with different flavored Doritos/tortilla chips, like cheesy or spicy versions.

Can I make this meat-free?

Use a plant-based ground beef substitute and dairy-free melty cheese.

More taco recipes

If you try this taco bake casserole recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Easy Taco Casserole Recipe

5 from 11 votes
By: Samira
This crowd-pleasing taco casserole combines all the best flavors of tacos with layers of seasoned ground beef, beans, corn, cheese, and crunchy tortilla chips, topped with your favorite taco toppings – for a quick, easy, and comforting weeknight meal!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Ingredients 
 

  • 18 oz lean ground beef or ground turkey, chicken, pork.
  • 13 oz bell peppers 2 medium-sized
  • 9.5 oz black beans 1 can – or other beans/refried beans
  • 6.7 oz sweet corn 1 small can or 1 cup frozen and thawed
  • 4.6 oz cheese 2 cups shredded – Monterey jack, mature cheddar, or a Tex-Mex blend
  • 1 cup tortilla chips crunchy – or Doritos/Fritos
  • 1.5 cups tomato passata or you could use a plaint tomato sauce or even jarred salsa
  • 1/2 cup water optional to thin down the sauce; or use vegetable/beef broth
  • 1.4 oz black olives 1/4 cup sliced – optional
  • 2 Tbsp vegetable oil or other neutral oil
  • 2 Tbsp taco seasoning spice shop-bought or homemade

Instructions 

  • Preheat the oven to 350ºF/180ºC.
  • Heat the oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook it for about 5 minutes, using a spatula to break up/crumble the meat as it cooks, before stirring in the taco seasoning.
    If preferred, you can now drain any excess grease from the pan.
  • While the meat cooks, chop the bell peppers and prepare any other ingredients – shred the cheese, drain and rinse the beans/corn, etc.
  • After 5 minutes of cooking the meat, add the tomato passata to the pan and stir well. If it's too thick and not sauce-like, add a small amount of water. Allow it to cook for a couple of minutes, add the diced peppers, and simmer for 2-3 minutes.

Assemble the Casserole

  • Using a 9×13-inch casserole dish, first, add the cooked beef to the bottom of the dish.
  • Add layers of the corn, beans, and finally, the cheese (reserve a bit to add towards the end after adding the tortilla chip layer).

Bake The Taco Casserole

  • Transfer the taco bake to the oven and bake it, uncovered, for 15 minutes or until the cheese has melted.
  • Remove it from the oven and sprinkle over the tortilla chips (whole or gently crushed), olives, and any cheese you kept to one side (or add a little extra).
  • Transfer the dish back to the oven for 5-8 minutes, then remove it from the oven and allow it to stand for a few minutes while preparing your favorite toppings.
  • Finally, slice, serve, top with the various garnishes, and enjoy!

Storage

  • Store: Allow the taco dish to cool and then store any leftovers, covered or in an airtight container, for up to 3-4 days in the refrigerator.
    Reheat: Either microwave a single portion in 30-second increments or reheat a larger portion in the oven at 350ºF/180ºC until heated through.
    Freeze: It's best to freeze this taco bake casserole in its un-baked form before adding the crunchy tortilla chip topping (which will become soggy upon thawing).
    To do so, I like to layer the baking dish with two layers of foil and plenty of overhang. First, layer the casserole, then allow it to cool. Next, transfer it to the freezer until solid, then use the foil overhang to remove the casserole from the dish and wrap it tightly in plastic wrap (clingfilm) to freeze for up to 3 months.
    Either bake it from frozen (adding an extra hour to the baking time) or unwrap the plastic wrap and place it back in the baking pan to thaw overnight in the fridge, bring it to room temperature for 30-40 mins, then bake.

Notes

  • Adding the tortilla chips: I prefer to add a single layer to the top of the taco bake, so it remains super crispy. However, if preferred, you could add a layer to the bottom and middle of either crispy chips or small flour or corn tortillas (a little like a taco lasagna). Note they will be soggier, though.
  • Adjust the spice: Choose taco seasoning with your desired spice level or add even more chili powder or cayenne pepper to taste.
  • To save time: Use pre-chopped peppers and any toppings you’d like (pre-shredded lettuce, chopped tomatoes, salsa, etc.).
What else to add to the casserole? There are several ways to boost the flavor further:
  • Onion: Thinly slice 1 medium-large yellow or red onion to add to the beef layer.
  • Garlic: Fresh or garlic powder. For added aromatic flavor in the beef layer.
  • Chilies: Add a can of diced green chilies or some fresh jalapeños/chili for more heat.
  • Sour cream: You could add a layer of about ½ cup of sour cream at room temperature (so it doesn’t curdle when baked) – add it above or below the meat layer.
Optional topping ideas:
  • Green onions/scallions,
  • Lime wedges – for the lime juice,
  • Salsa – use fresh homemade salsa or a jarred one,
  • Jalapeno slices – fresh or pickled. Or other green chiles, 
  • Pickled red onions,
  • Hot sauce.
How to make ahead?
  1. You can cook the beef mixture and assemble the casserole until the point of its first bake, then allow it to cool, cover it with plastic wrap, and refrigerate for up to 2 days.
  2. When ready to bake, allow it to sit at room temperature for 30-40 minutes.
  3. Then bake, covered, for 30 minutes, removing the foil in the last 10 minutes.
  4. Add the remaining topping and return to the oven for 8-10 minutes. Then garnish and enjoy!
Check the blog post for more tips, serving recommendations, and answers to top FAQs!
Course: Main
Cuisine: Mexican, Tex Mex
Freezer friendly: 3 Months
Shelf life: 3-4 Days

Nutrition

Calories: 417kcal, Carbohydrates: 31g, Protein: 21g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 338mg, Potassium: 700mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1951IU, Vitamin C: 66mg, Calcium: 134mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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