Easy Taco Casserole Recipe
That’s where this Easy Taco Casserole Recipe comes in clutch. It’s basically all the best parts of tacos, layered into a bubbly, cheesy, comforting mess of deliciousness. It’s seriously the lazy cook’s dream and tastes like you actually tried. Trust me, you’re gonna wanna try this!
My husband, bless his heart, is the pickiest eater EVER. But even he inhales this stuff. One time, I made it when we had his parents over, and I swear his mom almost licked the pan clean. She even asked for the recipe! It’s been a staple in our house ever since, and I’ve probably made it a million times. I’ve tweaked it here and there, but it’s pretty foolproof. Honestly, sometimes I even throw in whatever random veggies are lurking in the fridge drawer. No judgement, okay?
Why You’ll Love This Easy Taco Casserole Recipe
- It’s ridiculously easy. Like, dump-and-bake easy.
- It’s a crowd-pleaser. Even the picky eaters can’t resist the cheesy goodness.
- It’s super customizable. Throw in your fave taco toppings!
- Leftovers? Don’t even get me started. Cold taco casserole for breakfast is a real thing, and it’s AMAZING.
- Did I mention cheese? Because there’s a lot of cheese.
How to Make It
Okay, so first things first, you gotta brown your ground beef. I usually just throw it in a pan with some taco seasoning (I’m obsessed with the packet stuff, don’t judge) and cook it until it’s not pink anymore. Drain off the grease – nobody wants a greasy casserole, am I right?
Then, in a bowl, mix together some refried beans (I use the canned stuff, again, laziness), some salsa (mild, medium, hot – whatever you’re feeling), and a can of cream of mushroom soup. I know, it sounds weird, but trust me on this one.
Next, you gotta layer everything in a baking dish. Start with a layer of tortilla chips – I use the restaurant-style ones because they’re sturdier. Then, spread half the bean mixture over the chips, followed by half the ground beef and a bunch of shredded cheese (I like a mix of cheddar and Monterey Jack). Repeat the layers, ending with a final layer of cheese.
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Pop that bad boy in the oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is all melty and bubbly. Let it cool for a few minutes before serving, because molten cheese is NO joke. Top with whatever you like on your tacos – sour cream, guacamole, tomatoes, lettuce, you name it!
Ingredient Notes
- Ground Beef: Listen, I usually just grab whatever’s on sale. Lean ground beef is great, but sometimes I’m feeling a little extra and go for the regular stuff. Just make sure you drain it well!
- Taco Seasoning: I am not ashamed to say I love the pre-made packets. They’re easy, and they taste great. But if you’re feeling fancy, you can totally make your own.
- Refried Beans: Okay, here’s a secret: sometimes I use black beans instead of refried beans. It’s a totally different vibe, but still delicious. Don’t tell anyone I said that.
- Cream of Mushroom Soup: I know, I know, it sounds weird. But trust me on this one. It adds a creaminess and richness that you just can’t get any other way. If you really can’t stomach the thought of it, you can try substituting cream of chicken soup or even just sour cream.
- Tortilla Chips: Restaurant-style chips are the way to go. They’re sturdier and hold up better to all the layers. But if you only have regular chips on hand, those will work too. Just be careful not to overload the casserole, or they’ll get soggy.
Recipe Steps:
- Brown ground beef with taco seasoning; drain excess grease.
- Combine refried beans, salsa, and cream of mushroom soup in a bowl.
- Layer tortilla chips in a baking dish.
- Spread half of the bean mixture over the chips.
- Add half of the ground beef and a generous amount of shredded cheese.
- Repeat layers, ending with cheese on top.
- Bake at 350°F (175°C) for 20-25 minutes, until cheese is melted and bubbly.
- Let cool slightly, then top with desired taco toppings.
What to Serve It With
Honestly, this is a meal in itself. But if you’re feeling fancy, you can serve it with:
- Sour cream or Greek yogurt (for a healthier option)
- Guacamole (because guac makes everything better)
- Diced tomatoes
- Shredded lettuce
- Chopped onions
- Black olives
Tips & Mistakes
- Don’t overcook the ground beef. It will dry out and be gross.
- Make sure you drain the grease from the ground beef! Nobody wants a greasy casserole.
- Don’t be afraid to experiment with different toppings! That’s the beauty of this recipe – it’s totally customizable.
- If you’re short on time, you can assemble the casserole ahead of time and bake it later. Just cover it tightly with foil and store it in the fridge.
Storage Tips
Okay, so if you somehow manage to have leftovers (which is a miracle in my house), you can store them in the fridge for up to 3 days. Just cover the baking dish with foil or transfer the casserole to an airtight container. And yes, you can totally eat it cold. Don’t judge me. I actually kind of like it cold. It’s like a taco salad, but… in casserole form. Seriously though, cold taco casserole for breakfast is a game changer.
Variations and Substitutions
- Vegetarian: Use crumbled veggie burger or lentils instead of ground beef.
- Spicy: Add a can of diced green chilies to the bean mixture or use a hotter salsa.
- Cheesy: Use more cheese! Or try different types of cheese, like pepper jack or Colby jack.
- Healthy: Use lean ground beef, black beans, and Greek yogurt instead of sour cream.
I’ve also totally skipped the cream of mushroom soup before when I was out, and it was still pretty good. Just not as creamy. And one time I accidentally used chili beans instead of refried beans. It was… interesting. Not bad, just different.
Frequently Asked Questions
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Easy Taco Casserole Recipe
Ingredients
Main Ingredients
- 1.5 lbs ground beef 80% lean
- 1 packet taco seasoning store-bought
- 1 cup salsa mild or to taste
- 1 can black beans drained and rinsed
- 2 cups shredded cheddar cheese
- 3 cups tortilla chips crushed
- 1 cup sour cream for garnish
- 0.5 cup green onions chopped
- 0.5 cup tomatoes diced
- 0.25 cup cilantro chopped
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add taco seasoning and salsa to the beef. Stir to combine.
- In a large baking dish, layer the crushed tortilla chips, beef mixture, black beans, and shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot, topped with sour cream, green onions, tomatoes, and cilantro.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
