This Taco Casserole is a favorite easy dinner idea! Made with ground beef, beans, tortillas and salsa, this casserole is cheesy, comforting and flavorful.
Servings: 8 servings
- 2 teaspoons olive oil
- 1 cup chopped yellow or red onion
- 1 pound ground beef or ground turkey or ground chicken
- 1 red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup frozen corn or canned corn drained if canned
- 15 ounce can black beans rinsed and drained
- 1 ½ cups jarred salsa divided, I used medium, one 16 ounce jar
- 8 corn tortillas
- 8 ounces shredded cheddar cheese or Mexican cheese blend, 2 cups
- Optional Toppings: chopped fresh cilantro, avocado, chopped red or green onion, fresh tomatoes, black olives, sour cream, etc.
Preheat oven to 350° F.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 2 minutes.
Add the ground beef to the pan and cook, crumbling, until browned. Drain off any excess grease.
Then add the chopped bell pepper and cook for 2 minutes, stirring often.
Add the chili powder, cumin, garlic powder, dried oregano, salt, pepper, corn, black beans and 1 cup of the salsa. Stir to combine. Remove the pan from the heat.
Spread the remaining ½ cup salsa in the bottom of a 13x9-inch baking dish.
Lay 4 of the tortillas in the baking dish, arranging them so that they cover the bottom of the dish as best as possible.
Spread ⅔ of the beef mixture over the tortillas and top with ⅓ of the shredded cheese.
Lay the remaining 4 tortillas on top, followed by the remaining beef mixture and then the remaining cheese.
Cover the dish with foil (first spray the underside of the foil with cooking spray to prevent the cheese from sticking to it). Bake for 25 minutes. Then uncover and bake for 5-10 more minutes, until hot and bubbly and cheese just starts to brown. Serve with toppings as desired.
- You can substitute 1-2 tablespoons (adjust amount to your tastes) of taco seasoning for the individual spices.
- Store leftover taco casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Make Ahead Instructions: 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.
Calories: 401kcal | Carbohydrates: 32g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 850mg | Potassium: 658mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1339IU | Vitamin C: 24mg | Calcium: 276mg | Iron: 3mg
Nutrition information is only an estimate.
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