Taco Casserole
This Taco Casserole layers seasoned ground beef, black beans, and sweet corn with red enchilada sauce, soft corn tortillas, and two melty cheeses, then finishes under a shower of crushed tortilla chips for crunch. It bakes into a bubbling, sliceable dinner with all the flavor of taco night and none of the assembly-line fuss. Layering the sauce and resting the casserole before serving keeps every square tidy instead of soupy.
Brown 2 lb of ground beef with onion, garlic, chili powder, cumin, and tomato paste, then simmer with black beans, corn, and a splash of broth until thick; spread enchilada sauce in a greased 9x13-inch dish, layer halved corn tortillas, the beef, and shredded cheddar-Jack, repeat, top with the last of the sauce and cheese, cover with foil and bake at 375°F (190°C) for 15 minutes, uncover and scatter with crushed tortilla chips, bake 10 more minutes until bubbling, then rest 10 minutes and finish with cold tomato, green onion, cilantro, and sour cream.
- Drain the rendered beef fat before saucing - it is the single biggest thing keeping the casserole from turning greasy or soggy.
- Add the crushed tortilla chips only on top (never buried) so they stay crisp against the melty layers.
- Rest the finished casserole a full 10 minutes so the layers set and cut into clean squares.
Equipment
- Large skillet
- 9x13-inch (23x33 cm) baking dish
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Box grater
- Aluminum foil
מצרכים
Seasoned Beef Filling
- 15 ml olive oil
- yellow onion, finely diced
- garlic cloves, minced
- 900 g ground beef (85% lean)
- 32 g tomato paste
- 16 g chili powder
- 4 g ground cumin
- 2 g smoked paprika
- 1 g dried oregano, Mexican oregano preferred
- 6 g fine sea salt
- 1 g black pepper, freshly ground
- 120 ml beef broth, or water
Layers
- 480 ml red enchilada sauce, mild or medium
- corn tortillas, 6-inch, halved
- 425 g black beans, drained and rinsed
- 150 g corn kernels, fresh, frozen, or drained canned
- 200 g sharp cheddar, shredded
- 200 g Monterey Jack, shredded
Toppings
- 60 g tortilla chips, lightly crushed
- Roma tomatoes, diced
- green onions, thinly sliced
- 15 g fresh cilantro, chopped
- 120 g sour cream, for serving
- 40 g pickled jalapenos, sliced, optional
אופן ההכנה
- שלב01
Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish. Dice the onion, mince the garlic, and toss the cheddar and Monterey Jack together in one bowl so they melt evenly.
- שלב02
Warm the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the ground beef, breaking it apart, and cook until no pink remains, 6 to 8 minutes. Tilt the pan and spoon off all but a thin film of the rendered fat.
- שלב03
Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 1 minute until fragrant. Pour in the beef broth, then add the black beans and corn. Simmer, stirring, until the mixture is thick and scoopable, about 5 minutes. Taste and adjust the salt.
- שלב04
Spread about 1/2 cup of the enchilada sauce across the bottom of the dish. Arrange half the halved tortillas in an overlapping layer. Spoon over half the beef mixture, drizzle with a third of the remaining sauce, and scatter with a third of the cheese.
- שלב05
Repeat with the remaining tortillas, the rest of the beef, another third of the sauce, and another third of the cheese. Press gently with the back of a spoon to compact the layers.
- שלב06
Pour the last of the enchilada sauce over the top and finish with the remaining cheese. Cover the dish snugly with foil, tenting it slightly so it does not touch the cheese.
- שלב07
Bake covered for 15 minutes, then remove the foil, scatter the crushed tortilla chips over the top, and bake uncovered for 10 more minutes, until the cheese is fully melted and the edges bubble.
- שלב08
Let the casserole rest 10 minutes so the layers set. Finish with diced tomato, green onions, cilantro, pickled jalapenos, and dollops of sour cream, then cut into squares and serve.
Make ahead
Assemble the casserole up to a day ahead and keep it covered in the fridge, but store the tortilla chips separately and add them just before baking. Since it goes into the oven cold, add 5 to 10 minutes to the covered bake time.
Storage
Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish, covered, in a 350°F (175°C) oven for about 20 minutes until heated through.
Variations
Chicken taco casserole
Swap the beef for 4 cups shredded rotisserie or poached chicken. Toss it with the same spices and the 1/2 cup broth so it stays juicy, then layer as directed.
Vegetarian bean and sweet potato
Skip the beef and use two 15-oz cans of black or pinto beans plus 2 cups roasted diced sweet potato. Cook the spices in the oil for 1 minute before folding in the beans and potato. Meatless and just as hearty.
Low-carb, grain-free
Leave out the tortillas and chips. Layer the seasoned beef with sauteed bell peppers and extra cheese in a smaller dish; it sets into a scoopable, taco-flavored bake.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
שאלות נפוצות
Can I assemble this Mexican casserole ahead of time?
Yes. Build it through the final cheese layer, cover, and refrigerate for up to 24 hours. Add the crushed tortilla chips only when you are ready to bake, and add 5 to 10 minutes to the covered baking time since the dish starts cold.
What's the best beef for taco casserole?
An 85% lean ground beef gives the richest flavor, but drain the rendered fat after browning. Ground turkey or a plant-based crumble both work; add an extra pinch of salt and a little oil since they render less fat.
How do I keep the casserole from turning soggy?
Three things: drain the beef fat, keep the sauce to the amounts listed rather than drowning the layers, and let it rest 10 minutes before cutting. Keeping the tortilla chips on top rather than buried also protects their crunch.
Can I make this Mexican casserole gluten-free?
It is easy. Corn tortillas and most corn tortilla chips are naturally gluten-free, so just choose a certified gluten-free enchilada sauce and double-check the chip label, since some brands add wheat.
Can I freeze taco casserole?
Yes. Freeze it well-wrapped either before or after baking for up to 3 months. Thaw overnight in the fridge, then bake or reheat at 350°F (175°C) until hot in the center, about 25 to 30 minutes.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.