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Easy Taco Casserole Recipe

Easy Taco Casserole Recipe

We love to keep tacos classic with ground beef, but you could really replace it with any ground meat. If you prefer a lighter option, go ahead and use ground chicken or turkey. If you prefer pork, use ground pork. If you are vegetarian, use your favorite meatless crumbles. Whichever meat you choose, you can’t go wrong!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds lean ground beef
  • 2 (4 oz) cans of green chiles, diced
  • 1 medium onion, diced
  • 1 tablespoon cumin powder
  • 2 teaspoons kosher salt
  • Freshly ground black pepper to taste
  • 2 teaspoons garlic powder
  • 18 corn tortillas, cut in half
  • 2 tablespoons olive oil
  • 1 (14.5 oz) can of black beans, rinsed and drained
  • 2 cups salsa
  • 1 can corn, drained
  • 3 cups of Mexican blend or cheddar cheese, shredded
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon ground paprika
  • 2 teaspoons chili powder
  • Garnish:
  • 1 bunch of cilantro, chopped
  • Sour cream
  • 1 Tomato, diced
  • 1 cup lettuce, chopped
  • Guacamole
  • Queso fresco
  • 1 jalapeno, sliced
  • 1 cup black olives, sliced

Method
 

  1. In a skillet over medium-high heat, saute the beef until all the liquid has evaporated. Add onion and saute until the onion softens about 3-5 minutes. Add in beef, cumin, salt, chili, and garlic powder, and cook beef until it browns making sure to stir and break the beef up while it cooks for about 6-8 minutes. Add one cup of cold water and reduce the heat to medium. Let it simmer on medium until all the water has evaporated. Add green chiles, and toss until evenly incorporated. Remove the skillet from the heat and set it aside.
  2. In a separate skillet, brown the corn tortillas in a very small amount of oil in a pan over medium heat. Flip after about 1 to 2 minutes or until the tortillas get some color.
  3. Preheat the oven to 350 degrees.
  4. Line the bottom of a 9x13 dish with 6 tortillas. Sprinkle with 1 cup of cheese. On top of the cheese, spoon half of the ground beef mixture.
  5. On top of the ground beef mixture, layer the black beans across. Then spoon 1 cup of salsa across the beans. On top of the salsa, layer 6 more tortillas.
  6. Layer the remaining ground beef across the tortillas, spoon the corn on top of the ground beef, and then top that with the remaining cup of salsa. Top the casserole with shredded cheese.
  7. Bake until bubbly and cheese is browning, about 25-30 minutes.
  8. Enjoy, buen provecho.
  9. Birria Quesa Tacos

Nutrition

Calories: 410kcalCarbohydrates: 33gProtein: 22gFat: 21gSaturated Fat: 8gSodium: 569mgFiber: 4gSugar: 6g

Notes

Pro Tips:
Use day-old corn tortillas instead of fresh ones because they've lost just enough moisture to absorb the sauce without falling apart, creating distinct layers rather than a mushy mess.
Skip pre-packaged taco seasoning and toast whole cumin seeds with chili powder in a dry pan before grinding – this creates deeper, more complex flavor that won't taste artificial or overly salty like the packets.
Layer your cheese strategically: sharp cheddar on bottom for structure, Monterey Jack in the middle for creaminess, and a final sprinkle of queso fresco on top for authentic Mexican flavor and visual appeal.
Let the assembled casserole sit for 15 minutes before baking so the tortillas can start absorbing the meat juices – I learned this after making soggy casseroles that fell apart when served.

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