Easy Taco Casserole
Easy taco casserole stacks seasoned ground beef, salsa, tortilla chips or soft tortillas, and cheese into a bake-and-serve USA taco night for busy weeknights. Bake until the center is bubbling hot and the beef is cooked to 160°F before layering.
🛒Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 packet (1 ounce) taco seasoning or 2 tablespoons homemade
- 2/3 cup water
- 1 (15-ounce) can black beans or pinto beans, drained and rinsed
- 1 cup salsa
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 3 cups crushed tortilla chips or 6 soft corn tortillas
- 2 cups shredded cheddar or Mexican blend
- Optional toppings: lettuce, tomato, sour cream, olives, jalapeños, cilantro
🔧Kitchen Tools Needed
- 9×13 baking dish
- Skillet
- Spatula
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- 2
Brown beef and onion in a skillet until beef reaches 160°F and no pink remains. Drain. Stir in taco seasoning and water; simmer 3–4 minutes. Stir in beans, salsa, and tomatoes.
- 3
Layer half the chips (or tortillas) in the dish, half the beef mixture, and 1 cup cheese. Repeat layers ending with cheese.
- 4
Bake 15–20 minutes until cheese is melted and casserole is bubbling hot throughout.
- 5
Rest 5 minutes. Add cool toppings. Refrigerate within 2 hours up to 3 days; reheat portions to 165°F.
🥗Nutrition Information
⚡Calories per serving: 490
🏷️Recipe Tags
❓Frequently Asked Questions
Chips or tortillas?
Crushed chips give crunch; soft tortillas give a lasagna-style bite. Both work.
Can I use ground turkey?
Yes — cook turkey to 165°F before layering.
Make ahead?
Assemble up to 1 day ahead, cover, refrigerate; bake 5–10 minutes longer until hot.
How do I keep chips from getting soggy?
Bake soon after assembling and serve promptly; use thicker restaurant-style chips.
