Taco casserole with tortillas is an easy-to-make dish for a quick weeknight dinner. All-in-one dinner with your favorite taco ingredients! Ready in 30 minutes!
Don't miss our ground beef recipes: meatball casserole & beef enchilada casserole.
Taco Casserole Video
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Ingredients
- Homemade taco meat - lean ground meat (beef, pork, or for a leaner version, use ground chicken or ground turkey).
- Taco seasoning (homemade) - If you don't have it on hand then you can mix up the following spices: ground cumin, onion powder, garlic powder, ground chili or ground cayenne pepper, herbs + salt, and black pepper.
- Cheese - I like to use Colby Jack, Monterey Jack cheese, or Cheddar. Buy a block and grate it yourself (melts so much better!).
- Salsa - mild, medium, or hot salsa. For enchilada lovers, try 15-minute enchilada sauce instead.
- Fritos/tortilla chips - add the Fritos on top when serving.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Taco Casserole
STEP 1: Preheat oven to 350 degrees Fahrenheit.
STEP 2: Brown the beef with onion over medium-high heat.
Drain any excess grease from the skillet.
STEP 3: Stir in taco seasoning with 3 tablespoons of water and simmer for about 7 minutes.
TIP: Ground chicken and turkey are good beef substitutes, though less flavorful (for this dish) with a slightly different taste.
STEP 4: Add salsa, black beans, and corn.
Give it a good stir and remove it from the heat.
STEP 5: Lightly grease an 8 or 9-inch casserole dish (I used 8 x 11 inches) with cooking spray or butter.
STEP 6: Arrange 2 tortillas at the bottom of the dish and add half of the cooked ground beef mixture and a layer of cheddar cheese (½).
Repeat the layers.
STEP 7: Bake for 20 minutes until the top is golden brown, cheese is melted and casserole bubbly around the edges.
Let the taco bake rest for 5-10 minutes before serving with your favorite taco toppings. Enjoy!
Tips
- You don’t need to cover the casserole but if you see the top is getting too brown, cover it with aluminum foil.
- Allow the casserole to set for 5-10 minutes before cutting and serving.
- Opt for lean ground meat to avoid excess grease in the casserole. Alternatively, use 80/20 ground beef and remove excess fat with a slotted spoon afterward, while still maintaining good flavor.
- Adjust the heat to suit the whole family by opting for mild salsa or basic tomato sauce. Create your own taco seasoning to customize the level of spiciness according to your preference.
- Spicy kick - addfresh or jarred jalapenos or green chiles. Remove the seeds and the membrane from fresh peppers first.
- When choosing salsa, check for the ingredient list that there are no additional fillers. Or make your own.
- Vegan modification - use the lentil base from Vegan Meat Tacos.
- Related: Mexican Chicken
Toppings
- black olives
- fresh tomato salsa or diced tomatoes
- guacamole
- jalapeno avocado crema
- brown or red onions, green onion
- crunchy lettuce
- crumbled feta or cotija cheese
🍸Drinks: Skinny Watermelon Margaritas or serve Frozen Watermelon Basil Margaritas for dessert!
Freezing And Storing Instructions
- To Store. Let the casserole cool and store in an airtight container or food-safe storage bag in the fridge for 2-3 days (although tortillas may become too soggy after 24 hours).
- To Freeze. Freeze unbaked taco casserole for up to 3 months.
- To Reheat leftovers, allow the bake to thaw in the fridge overnight and bake at 350 degrees, covered with aluminum foil until warmed through.
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Recipe Card
Taco Casserole With Tortillas
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INGREDIENTS
- 1 pound lean ground beef
- 1 brown/yellow onion, diced
- 2 tablespoons homemade taco seasoning, or 1 package taco seasoning mix
- 1 can 15-ounce mild salsa
- 1 can 15 ounces of black beans
- 1 can 15 ounces corn, drained, or use freshly cooked
- 4 taco-size corn tortillas, 6-inch or gluten-free tortillas
- olive oil , for cooking or more as needed
- 2 cups shredded cheddar cheese, divided
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit.
- In a large skillet, add a small drizzle of oil and brown the beef with onion over medium-high heat. Drain any excess grease from the skillet.1 pound lean ground beef, 1 brown/yellow onion, olive oil
- Stir in taco seasoning with 3 tablespoons of water and simmer for about 7 minutes.2 tablespoons homemade taco seasoning
- Add salsa, black beans, and corn. Give it a good stir and remove it from the heat.1 can 15-ounce mild salsa, 1 can 15 ounces of black beans, 1 can 15 ounces corn
- Lightly grease an 8 or 9-inch casserole dish (I used 8 x 11 inches) with cooking spray or butter. Arrange 2 tortillas at the bottom of the dish and add half of the cooked ground beef mixture and a layer of cheddar cheese (½) on top. Repeat the layers.2 cups shredded cheddar cheese, 4 taco-size corn tortillas
- Bake for 20 minutes until the top is golden brown and casserole bubbly around the edges.
- Let the taco bake rest for 5-10 minutes before serving with your favorite taco toppings. Enjoy!
VIDEO
NOTES
- To Store. Let the casserole cool and store in airtight container or food-safe storage bag in the fridge for 2-3 days (although tortillas may become too soggy after 24 hours).
- To Freeze. Freeze unbaked taco casserole for up to 3 months.
- To Reheat leftovers, allow the bake to thaw in the fridge overnight and bake at 350 degrees, covered with aluminum foil until warmed through.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Common Recipe Questions
You can make your own taco seasoning mix together cumin, onion powder, garlic powder, chili or cayenne pepper + some dried herbs + salt, and black pepper.
Absolutely, these taste very similar and I often will mix things up and use what I have at the moment. By the way, taco seasoning makes a great chili.
Mexican-Inspired Recipes
This recipe was inspired by Spaceships and Laserbeams
Sue
I plan to make this dish for supper/dinner. Will be using flour tortillas.
Julia | The Yummy Bowl
sounds amazing! Hope you enjoy!
Sherrie
Wonderful dish!!!
I added 1 small can of green chilies.
Used 3 - 24oz round casserole dishes (there's just me & hubby), baked them all & put 2 in the freezer for later.
I topped cooked dish w/ avocado, sour cream, cilantro & extra salsa.
Great meal w/ a salad!
Julia | The Yummy Bowl
thank you Sherrie!
Julia | The Yummy Bowl
Enjoy a taco casserole with plenty favorite taco toppings!