For those days when even ground beef tacos sound like too much effort, why not try this easy ground beef taco casserole?! It combines all the best elements of ground beef tacos but in a single large casserole dish. It’s cozy, comforting, cheesy, with less fuss than assembling multiple tacos – for a great twist to your next taco night. Even better, I made this baked taco casserole recipe entirely of simple and inexpensive ingredients and pantry staples to make delicious flavors. It’s also fairly easy to customize, ready in about 40 minutes, and – just like regular tacos – portions can be loaded with each individual’s preferred toppings. You could even assemble it a couple of days in advance (or freeze it for up to 3 months). Then bake it later for a delicious last-minute, low-fuss weeknight dinner. However, this taco casserole bake is also ready to impress guests at potlucks, parties, and even on special occasions like Cinco de Mayo!
The taco casserole ingredients
Ground beef: I prefer lean ground beef, but use your desired fat level. i.e., 95/5, 90/10, Etc. Vegetables: I use several typical veggies in this recipe for taco casserole. Bell peppers, Sweetcorn – canned or frozen and thawed, Black beans – alternatively, use pinto beans, kidney beans, or even refried beans, Black olives – optional. Cheese: It’s best to use a fairly robust/strong cheese like mature cheddar, Monterey Jack cheese, or a Tex-Mex cheese blend. Tortilla chips: I like to use plain or lightly salted tortilla chips (and often make my own). However, you could also use Doritos or Fritos. Tomato passata: If you’re unable to find tomato passata, a plain tomato sauce may also work. Or swap out the tomatoes for a medium store-bought salsa.
Depending on how thick the tomatoes are, you may also need some water to thin the sauce.
Oil: Use a neutral cooking oil, like vegetable oil, avocado oil, etc. Taco seasoning: You can use store-bought or homemade taco seasoning spice. To garnish/Toppings: You can top the taco bake casserole with all your favorite taco toppings. Shredded lettuce – Iceberg or Romaine lettuce or shredded cabbage, Diced tomatoes, Avocado – sliced, diced, or guacamole, Cilantro, Sour cream – or another Mexican crema/Greek yogurt.
How to make a taco casserole
First, preheat the oven to 350ºF/180ºC. Then, heat the oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook it for about 5 minutes. Use a spatula to break up/crumble the meat as it cooks, before stirring in the taco seasoning. If preferred, you can now drain any excess grease from the pan. While the meat cooks, chop the bell peppers and prepare any other ingredients. I.e., shred the cheese, drain and rinse the beans/corn, etc. Then, add the tomato passata to the pan and stir well. If it’s too thick and not sauce-like, add a bit of water (or vegetable/beef broth). Allow it to cook for a couple of minutes, add the diced peppers, and simmer for 2-3 minutes further.
Assemble the ground beef taco casserole
Using a 9×13-inch casserole dish, first, add the cooked beef mixture to the bottom of the dish. Then add layers of the corn, beans, and finally, the cheese (reserve a bit to add towards the end after adding the tortilla chip layer).
How long to bake taco casserole
Transfer the taco bake to the oven and bake it, uncovered, for 15 minutes or until the cheese has melted. Then, remove it from the oven. Sprinkle over the tortilla chips (whole or gently crushed), olives, and any cheese you kept to one side (or add a little extra). Transfer the dish back to the oven for 5-8 minutes. Then remove it from the oven and allow it to stand for a few minutes while preparing your favorite toppings. Finally, slice, serve, top with the various garnishes, and enjoy!
How to store taco casserole
Allow the taco dish to cool and then store any leftovers, covered or in an airtight container, for up to 3-4 days in the refrigerator.
How to freeze a taco casserole?
It’s best to freeze this taco bake casserole in its un-baked form before adding the crunchy tortilla chip topping (which will become soggy upon thawing). To do so, I like to layer the baking dish with two layers of foil and plenty of overhang. First, layer the casserole, then allow it to cool. Next, transfer it to the freezer until solid. Then use the foil overhang to remove the casserole from the dish. Also wrap it tightly in plastic wrap (clingfilm) to freeze for up to 3 months. Either bake it from frozen (adding an extra hour to the baking time). Or unwrap the plastic wrap and place it back in the baking pan. Then thaw overnight in the fridge, bring it to room temperature for 30-40 mins, and bake.
Serving recommendations
This Mexican taco casserole bake is hearty enough to enjoy alone with all your favorite toppings. However, if you want an even heartier meal, enjoy a portion alongside:
Mexican rice or cilantro lime rice, Sweet potato fries, Roasted corn on the cob or spiced corn ribs, A simple side salad, A refreshing margarita.
More taco recipes
The Best Ground Beef Taco Recipe Easy Shredded Chicken Tacos Recipe The Best Beef Birria and Birria Tacos Oyster Mushroom Tacos
If you try this taco bake casserole recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
