This Taco Casserole is a hearty, flavor-packed casserole that layers seasoned ground beef, cheesy goodness and soft tortillas. Topped with melted cheddar and a scattering of guacamole, cilantro and sour cream, it’s great for weeknight dinners or for guests. Fast and simple and bound to satisfy the whole family!
Why You’ll Love This Recipe:
Basic Ingredients: This meal brings together pantry staples with ease.
Customizable: You can dial up the spice level, or replace or add in ingredients that you love.
Comfort Food Classic: Layers of dry tortillas, savory beef and gooey cheese repeat three times for the kind of endless comfort never leaves.
Meal-Prep Friendly: Cook it in advance, and slip it in the oven any time you want to eat for an easy dinner.
Key Ingredients:
Ground beef makes up the hearty base of this casserole, browned and seasoned generously with zesty taco spices. Toss in a mix of spices called taco seasoning, and you’ve got true, hearts-in-Mexico flavor, with all the savory, satisfying hits. And last but not least, Rotel diced tomatoes with chiles offer a bright, tangy kick that lightens the richness of the seasoned beef, contributing just the right amount of freshness and heat to each bite.
Nacho Cheese Soup: The creamy, cheesy deliciousness that brings the casserole together.
Sour Cream: An ingredient to add creaminess to the filling and tartness to combat the bold spices.
Shredded Cheddar: An orange, gooey blanket — the signature of any respectable casserole.
Soft Tortillas: The “pasta” of this casserole, creating filling layers.
Guacamole, Cilantro, and Extra Sour Cream: Optional toppings, which provide some freshness and an added touch to finish the dish.
Full ingredient amounts and directions are located in the recipe card under the recipe.
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Instructions:
Preheat the Oven
Instructions: Preheat oven to 350°F (175°C). Preheating ensures even cooking and perfectly melted cheese.
Prepare the Baking Dish
Coat a 9–9 inch baking dish with nonstick cooking spray. That step helps prevent sticking and makes it easier to serve and clean up.
Cook the Ground Beef
Using a large skillet, heat over medium heat.
Add ground beef and cook until browned as crumbled with a spatula (7-10 minutes).
(You may want to drain off some fat to prevent the casserole from being greasy.)
Season the Beef
Add the drained beef back into the skillet.
Add a packet of taco seasoning and 1/4 cup of water.
Continue cooking for 2 minutes, to combine the flavors.
Mix the Casserole Filling
In a medium bowl, combine:
1 can of Ro*Tel (or similar) diced tomatoes with chiles (drained)
1 can of nacho cheese soup
1/2 cup of sour cream.
Stir in the beef that has been seasoned and mix until incorporated.
Assemble the Casserole
Arrange layer 3 tortillas in the bottom of the prepared dish, overlapping tortillas when necessary.
Evenly spread 1/3 of the beef mixture over the tortillas.
Repeat this layering process two more times, finishing with a top layer of tortillas.
Add the Cheese
Spread 1 cup grated cheddar cheese over the top layer of tortillas. The cheese will melt into a gooey golden scar on top.
Bake the Casserole
Bake at 400 degrees for 20 minutes, until cheese is melted, bubbly and lightly browned around edges.
Serve and Garnish
After taking the casserole out of the oven, let it cool for a few minutes.
Slice and serve warm, garnished with:
Chopped cilantro
Guacamole
More sour cream (if desired).
Hope you love your cheesy, flavorful casserole!
Serving Suggestions:
This taco casserole is capable of standing on its own, but gild the meal with these side pairings:
Mexican Rice: Perfect side dish to really round out the meal.
Black Beans or Refried Beans: Extra protein and traditional touch.
Corn Salad: A fresh, tart accompaniment to combat the casserole’s richness.
Salsa and chips: Keep with the Mexican fiesta party theme!
To drink, any ice-cold margarita; an agua fresca; any cold Mexican beer.
Storage & Meal Prep Tips:
Refrigerator: Store in an airtight container up to 3 days. Best reheating individual portions in the microwave or oven.
Freezer: Make the casserole without baking, wrap tightly, and freeze up to 2 months. If freezing, thaw overnight in the fridge, then bake according to directions.
Make Ahead: You can assemble the casserole in the morning or a day in advance, keep in the refrigerator, and bake just before serving.
Variations to Try:
Now improvise; do not pass this recipe as is, but make it your own with these fun spins:
Chicken Taco Casserole: Substitute shredded rotisserie chicken for the ground beef to lighten things up.
Vegetarian: Substitute a mix of black beans, corn and diced bell peppers for the meat.
Or, for added fiery spice, stir in some minced jalapeños or a splash of your favorite hot sauce into the beef mixture — so good if you enjoy a bit of heat! For a low-carb version, substitute very thin layers of zucchini or eggplant for the tortillas. Easily swap it out for sugar and instantly turn this dish into a delish keto-approved meal. Planning brunch? Make this a hearty breakfast casserole by mixing scrambled eggs into the beef filling to get a filling and flavorful morning dish the whole family will enjoy.
Conclusion:
Taco Casserole truly takes the best of flavors and combines them in the best of ways for one amazing dish! Whether fresh from the oven or reheated as leftovers, this dish is sure to put smiles on faces around the table. The best part? You can adapt it endlessly to suit your family’s likes and dislikes.
TACO CASSEROLE: A Layered Fiesta of Flavors
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 can Ro*Tel diced tomatoes with chiles drained
- 1 can nacho cheese soup
- 1/2 cup sour cream
- 1 cup grated cheddar cheese
- 12 pieces 8-inch soft tortillas
- guacamole for garnish
- cilantro chopped, for garnish
- sour cream for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Spray a 9×9-inch baking dish with non-stick cooking spray.
- Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain any excess grease.
- Return the drained beef to the skillet. Stir in taco seasoning and water. Cook for 2 more minutes.
- In a bowl, combine drained Ro*Tel tomatoes, nacho cheese soup, and sour cream. Stir in the seasoned beef until evenly combined.
- Layer 3 tortillas in the bottom of the baking dish. Spread 1/3 of the beef mixture evenly over the tortillas. Repeat the layers twice more, ending with a layer of tortillas on top.
- Sprinkle grated cheddar cheese evenly over the top layer of tortillas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly browned at the edges.
- Let the casserole cool for a few minutes. Slice and serve warm, garnished with chopped cilantro, guacamole, and additional sour cream if desired.