Beef Taco Casserole Recipe

Overview

This beef taco casserole turns familiar taco ingredients into a scoopable, cheesy baked dinner. Seasoned ground beef simmers with salsa, black beans, and corn before being layered with sturdy tortilla chips and shredded cheese.

Bake it until the edges are bubbling and the cheese is fully melted, then let it stand briefly so the layers settle. Add fresh toppings at the table for contrast: cool sour cream, creamy avocado, crisp lettuce, or bright lime.

Ingredients

• 1 tablespoon neutral oil, such as canola or avocado oil
• 1 medium yellow onion, finely diced, about 1 cup
• 2 garlic cloves, minced
• 1 pound ground beef, preferably 85% lean
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt, plus more if needed
• 1/4 teaspoon black pepper
• 1 cup chunky tomato salsa, divided
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels, thawed if frozen
• 4 ounces sturdy tortilla chips, about 4 cups, divided
• 2 cups shredded Mexican-blend cheese or sharp cheddar, divided
• 2 green onions, thinly sliced, for serving
• Sour cream, diced avocado, shredded lettuce, chopped cilantro, or lime wedges, optional for serving

How to make it

1. Heat the oven and prepare the dish. Set an oven rack in the middle position and heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with oil or cooking spray.

2. Cook the onion. Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it is soft and translucent. Add the garlic and cook for 30 seconds, just until fragrant.

3. Brown the beef. Add the ground beef to the skillet. Break it into small crumbles with a wooden spoon and cook for 6 to 8 minutes, until no pink remains. If there is more than about 1 tablespoon of rendered fat in the pan, carefully drain the excess.

4. Add the taco seasoning. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, so the spices coat the beef and become fragrant.

5. Make the filling. Stir in 3/4 cup of the salsa, the black beans, and the corn. Simmer for 3 to 4 minutes, stirring once or twice, until the mixture is hot and thick enough that liquid does not pool in the skillet. Taste and add another pinch of salt only if needed.

6. Build the casserole. Spread half of the remaining 1/4 cup salsa over the bottom of the prepared baking dish. Add half of the tortilla chips in an even layer, breaking a few into smaller pieces to fill gaps. Spoon half of the beef mixture over the chips, then sprinkle with 1 cup of cheese. Repeat with the remaining chips, beef mixture, and cheese. Spread the last 1/4 cup salsa over the top before adding the final cheese layer if you prefer a saucier casserole; otherwise, reserve it for serving.

7. Bake until bubbling. Cover the dish loosely with foil, keeping the foil from touching the cheese, and bake for 15 minutes. Remove the foil and bake for 8 to 12 minutes more. The casserole is ready when the cheese is completely melted, the edges are bubbling, and the center is hot. For a more browned top, switch to broil for 1 to 2 minutes, watching closely.

8. Rest and serve. Let the casserole rest for 5 to 10 minutes. This gives the hot filling time to settle and makes it easier to scoop. Sprinkle with green onions and serve with sour cream, avocado, lettuce, cilantro, or lime wedges.

Expert tips

• Choose sturdy chips. Thick restaurant-style tortilla chips hold their shape better than very thin chips. Some softening is expected, but the casserole should still have a little crunch at the edges.
• Keep the filling thick. Watery salsa can make the layers loose and soggy. If yours is very thin, simmer the beef mixture for an extra 2 to 3 minutes before assembling.
• Control the heat. Use mild, medium, or hot salsa according to taste. For extra heat, add 1/4 teaspoon cayenne or one finely chopped jalapeño with the onion.
• Use a leaner beef if preferred. Ground turkey can replace the beef directly, though it may need an extra teaspoon of oil and benefits from the same seasoning amounts.
• Make it vegetarian. Replace the beef with another drained 15-ounce can of black beans or pinto beans. For a vegetable-forward version, sauté 1 cup diced bell pepper with the onion and use two cans of beans. A layered vegetable enchilada casserole uses a similar make-ahead, baked-dinner approach.
• If the top browns too quickly, cover the dish again with foil and continue baking until the center is hot. If the casserole seems loose, let it rest for the full 10 minutes before serving.
• For make-ahead assembly, prepare the beef mixture up to 2 days ahead and refrigerate it in a covered container. Assemble the casserole just before baking so the chips do not absorb moisture in advance.

Serving and storage

Serve the casserole hot, with fresh toppings added after baking. A simple green salad, sliced tomatoes, or sautéed peppers makes an easy side. Because the chips soften as the dish stands, it is best on the day it is baked.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 to 4 days. Reheat individual portions in the microwave until steaming hot, or reheat the casserole in a covered 350°F oven until warmed through. The chips will be softer after refrigeration, but adding fresh chips on top can restore some crunch.

Frequently asked questions

Can I make beef taco casserole ahead of time?

Yes. Cook the beef mixture up to 2 days ahead and refrigerate it. For the best texture, assemble the layers with the tortilla chips shortly before baking rather than letting the chips sit in the filling overnight.

Why is my taco casserole watery?

The salsa may contain a lot of liquid, or the filling may not have simmered long enough. Cook the beef, salsa, beans, and corn until the mixture is thick and no liquid pools in the skillet. Drain the beef well if it releases a large amount of fat.

Can I use flour tortillas instead of tortilla chips?

Yes, but the texture will be softer. Cut 6 small flour tortillas into strips or squares and use them in place of the chips. Bake until the center is hot and the cheese is melted.

Can I freeze beef taco casserole?

The beef and bean filling freezes well, but the tortilla chips can become soft and stale after freezing. For the best result, freeze the cooked filling separately for up to 2 months, thaw it in the refrigerator, then assemble with fresh chips and cheese before baking.

How do I make this casserole spicier?

Use hot salsa, add a finely chopped jalapeño with the onion, or stir 1/4 teaspoon of cayenne into the seasonings. Add heat gradually because salsa strength varies by brand.

More from FoodNotes

• vegetable enchilada casserole