Taco Casserole

A tasty Taco Casserole made with tortilla chips, refried beans, taco-seasoned ground beef, cheddar, Monterey Jack Cheese, cilantro, and Pico de Gallo. The end result is a quick and easy casserole that the whole family can enjoy.

This hearty casserole is a meal in itself, but if company is coming or I am serving a crowd, I like to serve it with Mexican Shrimp Cocktail (Cóctel de Camarónes), Candied Jalapenos, and Classic Bloody Mary Cocktail.

How to make Taco Casserole

Start by browning the ground beef in a large skillet over medium-high heat. About halfway through the browning process, add the onions and cook until the beef is browned and the onions are soft. Then add the taco seasoning and water and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes.

Meanwhile, layer some tortilla chips in the bottom of a baking dish. Then warm the refried beans in the microwave for 2 minutes at 60% power.  Now add the sour cream and the hot sauce to the beans and stir to combine. 

Smooth the refried beans over the chips using an offset spatula. Next, spoon on the cooked seasoned ground beef mixture. Sprinkle evenly with the cheddar and the Monterey Jack Cheese.

Now bake for 15-20 minutes or until the cheese is melted and the casserole is heated through. Top with cilantro, Pico de Gallo, and, if desired, sour cream.

Recipe notes and helpful tips

• Use good sturdy chips so they hold up well and don’t get soggy.
• Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
• Skip the ground beef and try ground turkey or shredded chicken. 
• Try my homemade taco seasoning with chili powder, ground cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne, 
• Use cheddar cheese, a Mexican cheese blend, Monterey Jack cheese, or even Pepper Jack cheese for a little spicy kick.
• You can also make this in a 9×13-inch casserole dish. It will just not be as thick.
• Top the casserole with whatever you like. Some suggestions might include black beans, bell peppers, lettuce, tomatoes, salsa, guacamole, corn, black olives, cilantro, or avocado.
• This casserole can be assembled up to a day in advance. Cover it tightly with a wrap and store it in the refrigerator. About 30 minutes before baking, remove it from the refrigerator and let it come to room temperature. Don’t forget to remove the wrap before baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Cover tightly with several layers of plastic wrap and freeze for up to 3 months. Do not add the toppings. Reserve those for adding right before serving. Thaw in the refrigerator overnight.

How to make this casserole in advance

1. Choose a good sturdy thick chip that will not get soggy.
2. Prep the casserole according to the directions up to but not including the baking and toppings.
3. Cover tightly with plastic wrap and store in the fridge.
4. Remove from the fridge 30 minutes before baking to come to room temperature.
5. Bake in a 375-degree oven for about 20 minutes or until the cheese is melted and the casserole is heated through.
6. Top with cilantro and Pico de Gallo or your favorite toppings.

More taco recipes you will love

Easy Taco Casserole Recipe

A delicious and easy layered Taco Casserole with chips, refried beans, taco seasoned ground beef, oodles of cheese, cilantro, and Pico de Gallo.  

5 from 5 votes

Print Pin Rate

Course: main meal beef casserole

Cuisine: Tex-Mex

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 1113kcal

Author: Beth Pierce

Ingredients

• 1 ½ lbs ground beef
• 1 medium onion chopped
• ¼ cup taco seasoning
• 1 cup water
• 3-4 cups broken tortilla chips
• 1 16 ounce can refried beans
• ½ cup sour cream
• 1 tablespoon hot sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped cilantro
• Pico de Gallo optional
• Sour cream optional

Instructions

• Preheat oven to 375 degrees.  Lightly grease a 11x7 inch baking dish.  
• Brown the ground beef in a large skillet over medium heat. About halfway through the browning process, add the onions and cook until the beef is browned and the onions are soft. Add the taco seasoning and water and bring the mixture to a boil. Reduce the heat and simmer for 8-10 minutes.
• Layer the tortilla chips in the bottom of a casserole dish. Warm the refried beans in the microwave for 2 minutes at 60% power.  Add the sour cream and the hot sauce to the beans.  Stir to combine. 
• Smooth the refried beans over the chips using an offset spatula. Spoon on the cooked seasoned ground beef mixture. Sprinkle evenly with the cheddar and the Monterey Jack Cheese.  
• Bake uncovered 15-20 minutes or until the cheese is melted and the casserole is heated through. Top with cilantro, Pico de Gallo, and if desired sour cream.

Notes

• Use good sturdy chips so they hold up well and don't get soggy.
• Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
• I buy Spice Islands taco seasoning at Costco. It has so much flavor and tastes better than the packets from the grocery store.
• You can also make this in a 9x13 inch casserole dish. It will just not be as thick.
• Top the casserole with whatever you like. Some suggestions might include lettuce, tomatoes, black olives, cilantro, or avocado.
• This casserole can be assembled up to a day in advance. Simply cover tightly with wrap and store in the refrigerator. About 30 minutes prior to baking remove from the refrigerator and let it come to room temperature. Don't forget to remove the wrap prior to baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Cover tightly with several layers of plastic wrap and freeze for up to 3 months. Do not add the toppings. Reserve those for adding right before serving. Defrost in the refrigerator overnight.  

Nutrition

Calories: 1113kcal | Carbohydrates: 81g | Protein: 38g | Fat: 71g | Saturated Fat: 22g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 1991mg | Potassium: 657mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1427IU | Vitamin C: 8mg | Calcium: 482mg | Iron: 4mg

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