This Beef Taco Casserole captures all the beloved flavors of taco night in an easy, layered, one-dish wonder. It’s a hearty, cheesy, and comforting meal perfect for busy weeknights. You’ll love how simple it is to make this crowd-pleasing Beef Taco Casserole.
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Why You’ll Love This Beef Taco Casserole
- Ultimate comfort food: All your favorite taco flavors in a cozy, spoonable form.
- Busy night lifesaver: Straightforward process with minimal fuss and cleanup.
- Versatile & forgiving: Easily adapt with extra veggies, different protein, or adjusted heat.
- Leftovers improve: Flavors meld overnight for fantastic next-day lunches.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (I use 85/15 lean-to-fat ratio)
- 1 packet (1 oz or 30 g) taco seasoning
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (15 oz or 425 g) corn kernels, drained
- 1 can (10 oz or 283 g) diced tomatoes with green chilies (like Rotel), undrained
- 1 can (8 oz or 227 g) tomato sauce
- 1 cup beef or chicken broth
- 6 corn or flour tortillas, cut into 1-inch strips
- 2 cups shredded Mexican blend cheese
- For serving: sour cream, sliced jalapeños, fresh cilantro, diced avocado
Tools: Large oven-safe skillet or a 9×13 inch baking dish, wooden spoon, measuring cups/spoons
Notes: Don’t stress about being exact with the veggies—a little more corn or an extra handful of beans won’t hurt a thing. The tortillas are key here; they act as the layers that soak up all the saucy, flavorful goodness, creating a texture that’s somewhere between a casserole and a soft enchilada.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Which tortilla is best? I often use corn tortillas for their authentic flavor and sturdiness, but soft flour tortillas work beautifully too and create a softer, more pillowy texture. You really can’t go wrong.
- Don’t skip browning the aromatics. Taking those few extra minutes to sauté the onion until it’s soft and translucent and the garlic is fragrant makes a world of difference in building a deep, savory flavor base for the entire casserole.
- Drain (or don’t drain) the beef. If you’re using a higher-fat ground beef, you might want to drain off the excess grease after browning. With a leaner blend, I often leave it in for extra flavor—it’s up to you!
- Broth is your secret weapon. Using broth instead of water with the taco seasoning adds another layer of savory depth. It makes the sauce taste richer and more homemade.
How to Make Beef Taco Casserole
Step 1: Preheat your oven to 375°F (190°C). This is the perfect temperature to get everything hot and bubbly and melt the cheese to golden perfection without burning the top. While it’s heating, grab your large, oven-safe skillet. If you don’t have one, no worries—just use a regular skillet and then transfer everything to a greased 9×13 inch baking dish later.
Step 2: Let’s build the flavor base. Heat the olive oil over medium heat. Add the chopped onion and cook for about 5-6 minutes, until it’s soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, stir in the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn!
Step 3: Add the ground beef to the skillet, breaking it up with your wooden spoon. Cook it until it’s no longer pink, which should take about 6-8 minutes. If there’s a lot of excess fat, you can drain it off at this point. Now, sprinkle the entire packet of taco seasoning over the beef and stir for a minute to toast the spices.
Step 4: It’s time to create the saucy filling. Pour in the undrained diced tomatoes with green chilies, the tomato sauce, and the broth. Give it a good stir, scraping any browned bits from the bottom of the pan—that’s pure flavor! Let this simmer for about 3-4 minutes. The mixture should thicken slightly and become incredibly aromatic.
Step 5: Stir in the drained black beans and corn. Let everything heat through for another 2 minutes. You should have a rich, chunky, and saucy beef mixture. Taste it and see if it needs a pinch of salt—sometimes the seasoning packet and broth provide enough, but it’s always good to check.
Step 6: Now for the fun part—layering! If you started in a regular skillet, transfer half of the beef mixture into your greased baking dish. Arrange half of your tortilla strips over the top in an even layer. They don’t have to be perfect; just try to cover most of the surface. Sprinkle one cup of the shredded cheese over the tortillas.
Step 7: Repeat the layers one more time: the remaining beef mixture, the rest of the tortilla strips, and finally, the last cup of cheese. That top layer of cheese is going to get all golden and gorgeous in the oven.
Step 8: Carefully place your skillet or baking dish into the preheated oven. Bake for 15-20 minutes, or until the casserole is bubbling enthusiastically around the edges and the cheese on top is fully melted, possibly with a few golden spots. Let it rest for about 5 minutes before serving—this helps it set and makes it easier to scoop.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Freeze assembled, unbaked casserole for up to 3 months. Thaw overnight before baking.
- Reviving: Reheat in oven at 350°F for 15-20 minutes. Add a splash of broth if dry.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, cool crunch of lettuce with a lime vinaigrette provides a perfect contrast to the rich, warm casserole.
- Mexican-style rice — The fluffy, tomato-infused rice is a classic pairing that soaks up any extra sauce and makes the meal feel even more complete.
- Seasoned black beans or refried beans — For the ultimate fiesta plate, a side of beans adds extra protein and heartiness.
Drinks
- A classic Margarita or a Paloma — The bright, citrusy notes and a hint of salt are a fantastic match for the savory, spiced flavors of the casserole.
- An ice-cold Mexican lager — A light, crisp beer is a no-fuss choice that cleanses the palate beautifully between bites.
- Sparkling water with lime — A non-alcoholic option that still delivers the refreshing fizz and citrus zing to balance the meal.
Something Sweet
- Churros with chocolate dipping sauce — The warm, cinnamony crunch and rich chocolate are the perfect celebratory finish to your taco night feast.
- Tres Leches cake — This moist, milky cake is decadent but not overly heavy, offering a sweet and creamy counterpoint to the savory main.
- Fresh fruit salad with a chili-lime sprinkle — For a lighter option, the sweet and spicy combo is refreshing and keeps with the theme.
Top Mistakes to Avoid
- Mistake: Not letting the casserole rest after baking. I know it’s tempting to dive right in, but if you scoop it immediately, it will be soupy and fall apart. Letting it sit for 5-10 minutes allows the layers to set, making for much cleaner servings.
- Mistake: Using stale, hard tortillas. If your corn tortillas are brittle straight from the package, they can become tough in the casserole. Using fresh, pliable tortillas ensures a soft, integrated texture.
- Mistake: Overloading on extra liquid. Remember, the tomatoes and broth already create plenty of sauce. Adding more liquid (like extra salsa or watery canned tomatoes) can make the final dish runny instead of thick and hearty.
- Mistake: Skipping the taste test before assembling. This is your last chance to adjust the seasoning! Give the beef mixture a taste before you layer it. You might find it needs an extra pinch of salt, a squeeze of lime, or a dash of hot sauce.
Expert Tips
- Tip: Make it a make-ahead meal. You can assemble the entire casserole (up to the final cheese layer) a day in advance. Cover and refrigerate, then just add 5-10 minutes to the baking time when you’re ready to cook. It’s a lifesaver for busy days.
- Tip: Create a crispier top. If you love a bit of texture, broil the casserole for the last 1-2 minutes of cooking. Watch it closely! This will give you those delightfully browned, crispy cheese edges.
- Tip: Customize the heat level. The diced tomatoes with green chilies provide a mild kick. For more heat, use a hot taco seasoning, add a diced jalapeño with the onions, or stir in a tablespoon of chopped chipotles in adobo.
- Tip: Lighten it up easily. You can easily use ground turkey or chicken instead of beef, and reduced-fat cheese works perfectly well here without sacrificing that essential gooey factor.
FAQs
Can I make this Beef Taco Casserole ahead of time?
Absolutely, and it’s a great strategy for meal prep! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Because it will be cold from the fridge, you’ll need to add about 10-15 minutes to the baking time. Just keep an eye on it until it’s hot and bubbly in the center. You can also freeze the assembled, unbaked casserole for up to 3 months; thaw it in the refrigerator overnight before baking.
What’s the best way to store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. To reheat, I find the oven or toaster oven works best (about 350°F/175°C for 15-20 minutes) to restore the texture of the tortillas and cheese. The microwave is quicker but can make things a bit softer. If it seems dry, sprinkle a tablespoon of water or broth over the top before reheating.
Can I use flour tortillas instead of corn?
You sure can! Flour tortillas will give you a softer, more pillowy texture throughout the casserole, almost like a lasagna. Corn tortillas provide a more traditional flavor and a slightly firmer bite. Both are delicious, so it really comes down to your personal preference. I often use a mix of what I have on hand.
My casserole came out watery. What happened?
This usually happens if the canned ingredients weren’t properly drained (especially the corn and beans) or if there was too much liquid in the beef mixture before assembling. Another culprit could be very juicy fresh tomatoes if you used them as a substitute. To fix it for next time, make sure to drain your canned goods well and let the filling simmer on the stovetop until it has thickened nicely before you layer it.
Is there a way to make this recipe vegetarian?
Easily! Simply swap the ground beef for a plant-based ground “meat” alternative or use an additional can of black beans and corn. Use vegetable broth instead of beef broth. The rest of the recipe and cooking instructions remain exactly the same, and you’ll end up with a equally delicious and hearty vegetarian taco casserole.
Beef Taco Casserole
Make the best Beef Taco Casserole with this easy recipe. It's a cheesy, layered one-dish wonder perfect for busy nights. Get the simple recipe now!
Ingredients
For the main ingredients:
-
1 tablespoon olive oil
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
1 lb ground beef (450 g, I use 85/15 lean-to-fat ratio)
-
1 packet taco seasoning (1 oz or 30 g)
-
1 can black beans (15 oz or 425 g, drained and rinsed)
-
1 can corn kernels (15 oz or 425 g, drained)
-
1 can diced tomatoes with green chilies (10 oz or 283 g, like Rotel, undrained)
-
1 can tomato sauce (8 oz or 227 g)
-
1 cup beef or chicken broth
-
6 corn or flour tortillas (cut into 1-inch strips)
-
2 cups shredded Mexican blend cheese
For serving:
-
sour cream
-
sliced jalapeños
-
fresh cilantro
-
diced avocado
Instructions
-
Preheat your oven to 375°F (190°C).01
-
Heat the olive oil over medium heat. Add the chopped onion and cook for about 5-6 minutes, until it's soft and translucent. Stir in the minced garlic and cook for just one more minute until it's fragrant.02
-
Add the ground beef to the skillet, breaking it up with your wooden spoon. Cook it until it's no longer pink, which should take about 6-8 minutes. Sprinkle the entire packet of taco seasoning over the beef and stir for a minute to toast the spices.03
-
Pour in the undrained diced tomatoes with green chilies, the tomato sauce, and the broth. Give it a good stir, scraping any browned bits from the bottom of the pan. Let this simmer for about 3-4 minutes.04
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Stir in the drained black beans and corn. Let everything heat through for another 2 minutes.05
-
If you started in a regular skillet, transfer half of the beef mixture into your greased baking dish. Arrange half of your tortilla strips over the top in an even layer. Sprinkle one cup of the shredded cheese over the tortillas.06
-
Repeat the layers one more time: the remaining beef mixture, the rest of the tortilla strips, and finally, the last cup of cheese.07
-
Carefully place your skillet or baking dish into the preheated oven. Bake for 15-20 minutes, or until the casserole is bubbling enthusiastically around the edges and the cheese on top is fully melted, possibly with a few golden spots. Let it rest for about 5 minutes before serving.08
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