Ground Beef Taco Casserole with Tortilla Chips

Classic Taco Casserole with Ground Beef

Ground beef, taco seasoning, and salsa make the filling for this chip-based casserole. Simmer the filling until thick before spooning it over tortilla chips, then bake it with cheese until hot and bubbling. The result is loose and spoonable, not a casserole that cuts into tidy squares.

Chips beneath the beef will soften as they bake. Save some to add at serving, and finish each portion with fresh diced tomato and black olives.

Ingredients

• 1 1/2 pounds lean ground beef (680g)
• 1 small yellow onion, finely diced (110g)
• 2 tablespoons taco seasoning, or one 28g packet
• 1 1/2 cups chunky salsa (360g)
• 4 cups corn tortilla chips, roughly crushed (120g), divided
• 2 cups shredded Monterey Jack and cheddar blend (225g)
• 1 medium fresh tomato, diced (150g)
• 1/3 cup sliced black olives, drained (50g)

Optional for serving: 2 thinly sliced green onions, sour cream, extra salsa, and about 1 cup warm refried beans.

How to Make Taco Casserole

1. Preheat the oven: Heat to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish if needed. If scaling down the recipe, use a smaller dish so the filling does not spread too thin.
2. Brown and drain the beef: Cook the beef and onion in a large skillet over medium-high heat for 7 to 9 minutes, breaking up the beef as it browns. Once no pink remains, drain off excess fat.
3. Thicken the filling: Stir in the taco seasoning and salsa. Reduce the heat to medium and simmer for 4 to 6 minutes, stirring occasionally. The mixture should be thick enough to mound on a spoon rather than run like a thin sauce.
4. Assemble: Spread about 3 cups of the tortilla chips in the baking dish, keeping some pieces irregular rather than crushing them into fine crumbs. Spoon the beef filling over the chips and scatter the cheese evenly on top. Set the remaining chips aside for serving.
5. Bake uncovered: Bake for 15 to 20 minutes, starting to check at 15 minutes. The casserole is ready when the filling is hot throughout and the cheese is melted and bubbling at the edges.
6. Rest and serve: Let stand for about 5 minutes. Spoon into portions and top with the diced tomato, black olives, and optional green onion. Add the reserved chips just before eating.

How to Keep the Chips from Getting Too Soft

Drain the beef before adding salsa, then simmer the filling until it is thick and cohesive. Excess fat or liquid will soak into the chips. Assemble the casserole shortly before baking rather than leaving the chips against the filling ahead of time.

The baked-in chips will still soften where they touch the beef. The reserved chips provide a firmer contrast without promising that the whole casserole stays crisp. If the filling has been refrigerated before assembly, it may need more than 20 minutes in the oven; check that it is hot throughout and the cheese is bubbling.

Serving Ideas

Keep the tomato and olives fresh by adding them after baking. Offer sour cream, extra salsa, or warm refried beans on the side; the beans are not a layer in this casserole.

For a version with beans and corn, try Walking Taco Casserole with Beef, Beans and Corn. For a rice-based beef dinner, see Ground Beef and Rice Casserole with Cheddar.

Make-Ahead, Storage, and Reheating

To make the casserole ahead, cook the beef filling and refrigerate it separately. Add the chips and cheese shortly before baking.

Refrigerate leftovers in a covered container for up to 3 days. The baked-in chips will soften further during storage. Reheat individual portions in the microwave until hot throughout, or warm them in a 350°F oven until heated through. Add fresh chips and toppings after reheating.

Freezing the assembled casserole is not recommended if chip texture matters. The cooked beef filling can be frozen separately in an airtight container, thawed in the refrigerator, and assembled with fresh chips.

Nutrition

Approximate nutrition per serving, based on 6 servings: 515 calories, 34g protein, 29g fat, and 23g carbohydrates. Per 100g: about 190 calories, 13g protein, 11g fat, and 9g carbohydrates. Values vary with the beef, chips, cheese, salsa, seasoning, and finished casserole weight.