Taco Casserole

Taco Casserole Recipe Ingredients

Here’s what you’ll need to make this taco casserole recipe.

• Ground Beef: Ground beef adds protein and flavor. You can lighten things up by using ground turkey or ground chicken.
• Onion & Bell Pepper: An easy way to sneak in some vegetables, these also provide flavor.
• Seasonings: I’ve included the amounts for the individual taco seasoning spices you’ll need. You can substitute 1 tablespoon (or more, to taste) of homemade or store-bought Taco Seasoning in place of the individual seasonings if you prefer.
• Corn: You can use either frozen corn or canned corn. If using canned, be sure to drain it well.
• Black Beans: For added protein and fiber.
• Salsa: While I love making homemade salsa, for this recipe it’s best to use jarred salsa from the store. I recommend using medium salsa, as we found that mild didn’t provide enough flavor. With medium salsa, the casserole wasn’t too spicy. If you want more spice you can increase the amount of chili powder or add in a little cayenne pepper.
• Corn Tortillas: The casserole is layered between corn tortillas. Using corn tortillas keeps this recipe gluten-free. Can you use flour tortillas? We find that the texture of corn tortillas is better after baking than flour. If you prefer a taco casserole with rice, try this Mexican Casserole recipe.
• Cheese: I used sharp cheddar cheese. Mexican blend cheese or Monterey jack would also work well.

How to Make Taco Casserole

Here’s an overview of the steps to making the best taco casserole. Find the full recipe with ingredient amounts and instructions in the recipe card below.

1. Sauté the onion in olive oil.
2. Add the ground beef to the pan and cook, crumbling, until the meat has browned.
3. Add the chopped bell pepper and cook until softened.
4. Stir in the spices, corn, black beans and 1 cup of the salsa.
5. Spread the remaining salsa in the bottom of a 9×13-inch baking dish.
6. Arrange 4 tortillas in the baking dish so that they cover as much of the bottom of the dish as possible.
7. Top with 2/3 of the beef mixture and 1/3 of the shredded cheese.
8. Lay the remaining 4 tortillas on top, followed by the rest of the beef mixture and cheese.
9. Cover and bake at 350° F for 25 minutes. Then uncover and bake 5-10 more minutes, until the casserole is hot and bubbly and the cheese just starts to brown.
10. Serve with your favorite taco toppings and enjoy!

Serving Suggestions

First, the toppings! While this casserole is definitively tasty as is, it’s even better when you load it up with your favorite taco toppings. Try Pico de Gallo or Salsa, avocado or Guacamole, sour cream, black olives, shredded lettuce, chopped tomatoes, chopped red or green onion or fresh cilantro.

On the side, serve taco casserole with Instant Pot Mexican Rice and a crisp Green Salad.

Storage & Reheating Instructions

This taco bake makes delicious leftovers. Here’s how to store leftover casserole, plus tips for making it ahead.

• Refrigerator: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
• Freezer: Let leftover casserole cool completely and then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. I like to freeze individual portions for quick lunches or dinners.
• To Reheat: Reheat in the microwave or in a covered dish in the oven until steaming hot.
• Make Ahead: You can assemble the casserole, cover and refrigerate it for up to one day before baking. If baking the casserole cold from the refrigerator, add about 20 minutes to the covered baking time to get it hot throughout.