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Taco Casserole in a white baking dish.

Easy Taco Casserole Recipe

Author: Mandy Applegate
Taco Casserole layers seasoned ground beef, black beans, and melted cheese over crisp baked corn tortillas in one 9x13 dish, and it feeds six for an easy taco night at home.
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Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Course: Casserole, Main Course
Cuisine: Mexican
Keyword: taco casserole
Servings: 6 people
Calories: 387kcal

Equipment

Ingredients

  • 8 corn tortillas
  • Oil spray
  • Salt and pepper
  • 1 pound lean ground beef
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tablespoons Mexican taco seasoning
  • 1 tomato chopped
  • ½ red onion diced
  • ½ cup black olives pitted and halved
  • 1 cup black beans canned, drained
  • 2 cups Mexican shredded cheese
  • 2 green onions sliced
  • Cilantro
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Instructions

  • Preheat the oven to 180ºC (350ºF). Prepare a baking sheet with parchment paper.
  • Cut the tortillas into triangles and spray some oil over them. Season them with salt and pepper. Bake for 10 minutes, or until crunchy.
    8 corn tortillas, Oil spray, Salt and pepper
  • Heat a non-stick skillet to medium-high and add the beef. Cook until browned, breaking it frequently until no more lumps remain.
    1 pound lean ground beef
  • Add the onion, garlic, and taco seasoning, and cook for a few more minutes.
    1 onion, 3 garlic cloves, 2 tablespoons Mexican taco seasoning
  • Grease a baking dish with cooking spray and transfer the meat mixture. Top with the tortillas, tomato, red onion, olives and black beans. Finish with a thick layer of cheese and bring to the oven. Cook until bubbly, around 12 minutes.
    1 tomato, ½ red onion, ½ cup black olives, 1 cup black beans, 2 cups Mexican shredded cheese
  • Serve with green onions and cilantro.
    2 green onions, Cilantro

Notes

  • Beef doneness and hot-through: brown the raw ground beef to a safe internal temperature of 160°F before assembling, then serve the assembled casserole hot all the way through to 165°F at every bake stage: the fresh bake, the make-ahead bake from cold, and reheated leftovers.
  • Make-ahead (before baking): assemble the casserole the night before, cover it, and refrigerate, then bake from cold when ready. This is an unbaked dish held cold, not a cooked leftover.
  • Baked leftovers keep 3 to 4 days in the fridge, or freeze up to 2 months, then thaw overnight in the fridge before reheating.
  • Reheat to 165°F.
  • Nutrition: the nutrition figures are an estimate provided for guidance, not a guarantee.

Nutrition

Calories: 387kcal | Carbohydrates: 28g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 538mg | Potassium: 570mg | Fiber: 6g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 6mg | Calcium: 308mg | Iron: 3mg
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