Taco Casserole with Ground Beef

Taco Casserole with Ground Beef

Seasoned ground beef, black beans, corn, tomatoes, and salsa make a chunky filling for this corn-tortilla casserole. Simmer the filling until thick before layering it with tortillas and cheddar; that keeps excess liquid from pooling in the baking dish. The tortillas soften as they bake, so the finished casserole is best served in generous scoops rather than neat slices.

Add sour cream, avocado, black olives, and cilantro after baking for a cool contrast to the hot filling. Prep time is about 20 minutes, cook time is about 35 minutes, and the recipe makes 6 servings.

Ingredients for Taco Casserole with Ground Beef

• 1 lb lean ground beef (450g)
• 1 teaspoon neutral oil, only if needed
• 1 small yellow onion, finely diced (about 100g)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup salsa (250g)
• 1 cup canned diced tomatoes, drained (170g)
• 1 can (15 oz) black beans, rinsed and drained (425g before draining)
• 1 cup corn kernels, drained if canned (165g)
• 8 corn tortillas, about 6 inches wide (180g)
• 2 cups shredded cheddar cheese, divided (225g)
• 1/2 cup sour cream (115g), for serving
• 1 medium ripe avocado, diced (about 150g), for serving
• 1/4 cup sliced black olives, drained (35g), for serving
• 2 tablespoons loosely packed fresh cilantro leaves, for serving
• Kosher salt and black pepper, to taste, if needed
• Tortilla chips, for serving, optional

How to Make Taco Casserole with Ground Beef

1. Preheat and prepare: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Rinse and drain the beans, and drain the diced tomatoes well.
2. Brown the beef: Heat a 10- to 12-inch skillet over medium to medium-high heat. Add the oil only if the skillet is dry. Add the beef and onion, breaking up the meat as it cooks, for 6–8 minutes, until the beef is browned and the onion is soft. Drain any excess fat.
3. Thicken the filling: Stir in the chili powder, cumin, oregano, and garlic powder. Add the salsa, tomatoes, beans, and corn. Simmer over medium heat for 5–8 minutes, stirring occasionally and lowering the heat if needed. The filling should be moist and chunky but thick enough to spoon without watery liquid pooling in the skillet. Taste before adding salt or pepper; the salsa and cheese may provide enough salt.
4. Layer the casserole: Arrange 4 tortillas in the dish, overlapping or tearing them to cover gaps. Spread half the filling over them and sprinkle with about 1/2 cup of the cheddar. Add the remaining tortillas and filling, then cover with the remaining cheddar.
5. Bake: Bake uncovered for 20–25 minutes, checking at 20 minutes. The cheese should be fully melted, the edges bubbling, and the center hot. The time may differ depending on the baking dish and how warm the filling was when assembled. If the cheese browns before the center is hot, tent the dish loosely with foil and continue baking.
6. Rest and serve: Let the casserole rest for 5–10 minutes so the soft layers settle slightly. Serve in generous scoops, topping each with sour cream, avocado, black olives, and cilantro.

How to Keep Taco Casserole from Getting Watery

Draining the beef removes excess fat, but draining the tomatoes and beans matters just as much for texture. Salsa also adds liquid: simmer the assembled filling until it is thick and spoonable before it goes into the dish. It should still be moist, not dry.

What to Expect from the Tortilla Layers

Corn tortillas give the casserole soft layers that help hold each scoop together. They will not stay crisp or produce a firm, clean-cut slice. If you want crunch, serve tortilla chips alongside rather than baking them beneath the moist filling, where they will soften.

For another baked beef-and-cheese dinner, try Classic Beef Enchiladas with Red Sauce and Cheese.

Taco Casserole Variations

Flour Tortillas

Replace the corn tortillas with flour tortillas for an even softer layer and a less pronounced corn flavor. Keep the filling and baking method the same.

Ground Turkey or Chicken

Replace the beef with ground turkey or chicken. Cook it with the onion until fully cooked before adding the spices and other filling ingredients. The finished casserole will have a different color and a less beef-forward flavor.

Storage and Reheating

Refrigerate covered leftovers for several days. Keep the sour cream and avocado separate when practical; the tortillas will soften further as the casserole sits.

Reheat individual portions in the microwave in short intervals, checking that the center is hot throughout. For a larger portion, cover and warm it in a 350°F oven until heated through, uncovering briefly if the cheese needs refreshing. Add the fresh toppings after reheating.

Baked portions can be frozen in airtight packaging for up to 3 months. Thaw overnight in the refrigerator and reheat until hot. Expect a softer texture after freezing, and freeze the casserole without its fresh toppings.

For a one-pot dinner with similar taco flavors, try One Pot Taco Pasta with Ground Beef and Shells.

Nutrition

Approximate nutrition per serving, based on 1 of 6 servings and including the casserole and listed toppings: 520 calories, 32g protein, 28g fat, and 33g carbohydrates. Per 100g: about 160 calories, 10g protein, 9g fat, and 10g carbohydrates. Values vary with the ingredients used and how much fat is drained from the beef.