Of course! A Mexican Taco Casserole is the ultimate comfort food: all the fantastic flavors of tacos in an easy, layered, make-ahead dish that’s perfect for a family dinner or feeding a crowd.
Here is a comprehensive recipe and guide.
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Ultimate Mexican Taco Casserole
This recipe is highly customizable. See the notes section for variations like low-carb, vegetarian, and spiciness levels.
Yield: 6-8 servings Prep Time: 20 minutes Cook Time: 30 minutes
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Ingredients
For the Meat Layer:
· 1 ½ lbs ground beef (or ground turkey/chicken)
· 1 large yellow onion, diced
· 1 packet (1 oz) taco seasoning (or 2-3 Tbsp homemade)
· ½ cup water
For the Layers:
· 1 (15 oz) can black beans, rinsed and drained
· 1 (15 oz) can corn kernels, drained (or 1 cup frozen corn, thawed)
· 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
· 4-6 large flour tortillas (8-inch size) or tortilla chips*
For the Toppings:
· 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
· Sour cream, diced tomatoes, sliced olives, sliced jalapeños, chopped cilantro, shredded lettuce, avocado/guacamole
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Instructions
1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the Meat: In a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned and the onion is soft. Drain off any excess grease.
· Return the skillet to the heat. Stir in the taco seasoning and ½ cup water. Simmer for 3-4 minutes until the sauce thickens. Remove from heat.
3. Assemble the Casserole:
· Bottom Layer: Place a single layer of tortillas in the bottom of the baking dish, tearing them as needed to cover the surface. Alternatively, spread a layer of tortilla chips.
· Meat Layer: Spread the entire seasoned meat mixture evenly over the tortillas.
· Bean & Veggie Layer: Sprinkle the black beans, corn, and Rotel (with its juices) over the meat.
· Cheese Layer: Sprinkle 1 ½ cups of the shredded cheese evenly over the top.
4. Bake: Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the cheese is completely melted and bubbly.
5. Serve: Let the casserole sit for 5-10 minutes before slicing. This allows the layers to set, making it easier to serve. Top with your favorite fresh toppings like shredded lettuce, diced tomatoes, a dollop of sour cream, and cilantro.
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Chef’s Notes & Customizations
· Tortilla vs. Chips:
· Soft Tortillas: Create a more layered, “enchada-like” casserole. Corn tortillas work too, but they can be less flexible.
· Tortilla Chips: Creates a more textural, “taco salad” style base. Use sturdy chips (like restaurant-style) so they don’t get too soggy.
· Make it Vegetarian: Substitute the ground beef with 2-3 cups of cooked lentils or a plant-based ground meat alternative. Use vegetable broth instead of water with the seasoning.
· Add More Flavor:
· Rice Layer: Add a layer of cooked Spanish rice or cilantro-lime rice beneath the meat layer for a heartier casserole.
· Green Chiles: Add a small can of diced green chiles for extra flavor.
· Sauce:
· Red Enchilada Sauce: Pour ½ cup over the meat layer before adding the beans and corn for a saucier, more “enchilada” style dish.
· Creamy Layer: Mix one 8 oz package of softened cream cheese with ½ cup of sour cream and spread it over the tortilla layer before adding the meat.
· Make Ahead & Freezing:
· Assemble Ahead: You can assemble the entire casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if starting from cold.
· Freezing: Assemble the casserole without the fresh toppings and freeze, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
· Spice Level: Control the heat with your choice of taco seasoning (mild vs. hot) and the toppings you add (jalapeños, hot sauce).