Ground Beef Taco Casserole Bake
This Taco Bake Casserole recipe is a must for your Tuesday nights. This hearty dish brings together the essence of traditional tacos with layers of seasoned ground meat, beans, salsa, gooey cheese, and vibrant veggies. Topped with crushed Doritos for an irresistible crispy finish, this meal promises a delightful fusion of textures and bold flavors that will make it an instant family favorite.
Servings 6 servings
Calories 460kcal
Equipment
Ingredients
- 1 pound ground beef, turkey, chicken, or sausage
- 15.5 oz canned diced tomatoes and chilies Drained and pat dry.
- 15.5 oz canned black beans Drained and pat dry. You can also use refried beans.
- 1 cup whole kernel corn Frozen (thawed and drained) or 12 oz canned (drained)
- 6 tortillas 6 inch tortillas; Loosely torn into pieces.
- 1 cup salsa
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese You can also use another cup of cheddar.
Homemade Taco Seasoning (You can also use a store-bought packet)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon cayenne pepper Optional for spicy. Start with ½ teaspoon and adjust to suit your taste.
Optional Toppings
- 1-2 cups crushed tortilla chips or Doritos
- shredded lettuce
- black olives
- sour cream
Instructions
- Preheat oven to 350 degrees.
- In a skillet over medium heat, cook the ground beef until the meat is browned. Drain any excess fat. Pat the beef dry with paper towels to blot any excess fat. This will help prevent the dish from becoming soggy as it bakes.
- Add the taco seasoning to the skillet and stir to combine with the meat mixture.
- Stir in the black beans, corn, and diced tomatoes. Cook for a few minutes until everything is heated through.
- In a 9x13 baking dish, layer the bottom of the dish with half of the tortilla pieces.
- Spoon half of the meat mixture over the tortillas. You can also add half of the grated cheese here if desired.
- Add another layer of tortillas and then the remaining ground beef. Top with salsa and then grated cheese.
- Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly.
- Cool before serving and sprinkling optional toppings throughout.
Notes
- To prevent the dish from getting soggy, drain canned ingredients well and pat them dry with paper towels to remove excess moisture. Do the same with the ground meat.
- I’ve tested this dish with both flour and corn tortillas. Both will work, but if yours turns out soggy, I’ve found corn tortillas tend to hold up better than flour tortillas in a casserole. They can withstand more moisture.
- Once the casserole is done, let it sit for a few minutes before serving. This allows excess moisture to be absorbed or evaporate slightly.
- If you want to keep your chips crunchy, only add them when you're ready to serve the dish.
- I always buy blocks of cheese and grate them myself. I do not recommend using pre-shredded, bagged cheese. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 25g | Protein: 31g | Fat: 21g