The Best Taco Casserole Recipe – How to Make Taco Casserole

Caitlin Bensel

Combine Taco Tuesday with a taco casserole that combines everyone’s favorite—seasoned beef, tortilla chips and all the toppings—in one baking dish. Chips are layered like noodles in lasagna and retain some of their crunch even after baking. For toppings, the sky is the limit! Go classic with avocado, sour cream, and shredded lettuce, or try adding pickled jalapeños or your favorite salsa. Add this meal to your list of Mexican recipes for any night of the week.

What’s in Taco Season?

Taco seasoning is a bold blend of chili powder, cumin, paprika, oregano, and a few other spices. You can make your own at the store or pick up a packet for this recipe.

Are poblano peppers spicy?

Large, dark green poblano peppers are mildly spicy, about halfway through Anaheim’s summer heat pepper and a jalapeño. Removing the seeds before cooking helps control the heat a little more. You can also swap the poblano for an Anaheim pepper (long and light green).

Do you really need to grease a baking dish?

Coating your baking dish with cooking spray is probably the easiest step to forget, but it’s worth doing. Greasing the dish prevents the cheese from sticking to the corners of the casserole and makes it easier to scoop and serve. For another big bonus: it makes clean up easy!

Recipe by Sloane Layton

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yield:

6 – 8


Services

Preparation time:

0

hours

30

minute

Total time:

0

hours

55

minute

For the Casserole:

2


Red and/or yellow bell peppers, stemmed, seeded and thinly sliced

1


Yellow onion, thinly sliced

1


poblano pepper, stem, seed and cut

1 1/2 pounds

Lean ground beef

1


1-oz packet of taco seasoning

1


10-oz lightly cooked tomatoes and green peppers (such as Rotel), drained

1


15-oz black beans, drained and rinsed

1 c.

Corn kernels, fresh or frozen

1


13 oz. Bag round tortilla chips, for extra serving

1


8-oz bag shredded Mexican-style cheese blend

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  1. For Casserole: Preheat oven to 375 degrees. Heat oil in a large Dutch oven over medium heat. Add bell pepper, onion, poblano and garlic. Cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Add ground beef and taco seasoning packet. Cook, stirring often to break into small pieces, until browned, 6 to 8 minutes. Add the canned tomatoes and green peppers, black beans, corn, and salt, and cook, stirring occasionally, until well combined, about 2 minutes. Remove from heat.
  2. Lightly grease a 13-by-9-inch baking dish with cooking spray. Arrange the tortilla chips in a single layer, slightly overlapping, in the bottom of the baking dish (about 35 chips per layer). Place half of the meat mixture in an even layer. Sprinkle evenly with half of the cheese. Repeat the layers once, ending with cheese on top. Reserve the remaining chips for service.
  3. Bake the casserole in the preheated oven until the cheese is melted and beginning to brown on top, 16 to 20 minutes. Let cool for 10 minutes before topping and serving.
  4. To serve: shredded lettuce, pico de gallo, avocado, cilantro, sour cream, black olives, and/or hot sauce, if desired. Serve with extra, crunchy tortilla chips.

Round tortilla chips work best for creating an even layer, but any sturdy tortilla chip will work!

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