Taco Casserole: A Flavor Fiesta in Every Bite

If you're a fan of tacos but looking for a convenient and hearty twist, the Taco Casserole is here to elevate your Tex-Mex culinary experience. This dish brings together all the vibrant flavors of tacos in a layered and baked casserole format, making it a perfect crowd-pleaser for family dinners, potlucks, or casual gatherings. Join us as we dive into the world of Taco Casserole, where layers of seasoned meat, tortillas, cheese, and toppings come together in a harmonious celebration of flavor and convenience.

Ingredients:

1. Ground beef or turkey

2. Taco seasoning

3. Onion (chopped)

4. Black beans (drained and rinsed)

5. Corn kernels

6. Diced tomatoes

7. Enchilada sauce

8. Flour tortillas

9. Shredded cheese (cheddar or Mexican blend)

10. Jalapeños (sliced, optional)

11. Sour cream (for serving)

12. Fresh cilantro (chopped, for garnish)

Instructions:

1. Brown the Meat:

   - In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

2. Season and Sauté:

   - Add chopped onions to the skillet and sauté until they are translucent. Stir in taco seasoning, ensuring the meat is well-coated with the flavorful spices.

3. Add Vegetables:

   - Mix in black beans, corn kernels, and diced tomatoes, creating a colorful and tasty filling.

4. Layer the Casserole:

   - In a greased casserole dish, layer flour tortillas to cover the bottom.

   - Spread a portion of the meat and vegetable mixture over the tortilla layer.

   - Drizzle enchilada sauce and sprinkle shredded cheese on top.

   - Repeat the layers until you reach the top of the casserole dish, finishing with a generous layer of cheese.

5. Bake to Perfection:

   - Preheat your oven and bake the Taco Casserole until the cheese is melted and bubbly, and the edges are golden brown.

6. Garnish and Serve:

   - Once out of the oven, garnish the casserole with sliced jalapeños, chopped cilantro, and a dollop of sour cream.

7. Slice and Enjoy:

   - Allow the Taco Casserole to cool slightly before slicing into portions. Each slice reveals a delightful medley of flavors and textures.

8. Customize with Toppings:

   - Serve with additional toppings like diced avocados, salsa, or a squeeze of lime for a personalized touch.

Short on Time? Make The BEST WALKING TACO CASSEROLE in LESS than 20 Minutes PLUS JALAPEÑO DIP!

Taco Casserole offers the best of both worlds – the beloved flavors of tacos presented in a convenient and shareable casserole form. It's a versatile dish that invites creativity, allowing you to customize the layers to suit your preferences. Whether served as a weeknight dinner or the centerpiece of a festive gathering, Taco Casserole is sure to be a hit. So, gather your ingredients, layer up the fiesta, and let each mouthful of this flavorful creation transport you to the heart of a Tex-Mex celebration. ¡Buen provecho!

Taco Casserole

All the taco vibes, layered & baked for a crowd.

Prep: 15 mins Cook: 25–30 mins Total: 40–45 mins Yield: 8 servings (9×13 pan)

Ingredients

• 1 lb ground beef or turkey
• 1 small onion, chopped
• 1 packet (1 oz) taco seasoning (or 2–3 Tbsp homemade)
• 1 can (15 oz) black beans, drained & rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (10 oz) red enchilada sauce
• 8–10 small flour tortillas (or 6 large), cut to fit
• 2–2½ cups shredded cheese (cheddar or Mexican blend)
• Optional: 1–2 jalapeños, thinly sliced
• For serving: sour cream, chopped cilantro, lime wedges

Instructions

1. Heat oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Brown meat: In a large skillet over medium heat, cook ground meat until browned; drain excess fat. Add onion and sauté 2–3 minutes until softened.
3. Season: Stir in taco seasoning plus 2–3 Tbsp water; cook 30–60 seconds until fragrant.
4. Combine filling: Stir in black beans, corn, and drained tomatoes. Warm 1–2 minutes and remove from heat.
5. Layer: Spread 2–3 Tbsp enchilada sauce in the dish. Add a tortilla layer, 1/3 of the meat/bean mix, drizzle with enchilada sauce, and sprinkle 1/3 of the cheese. Repeat 2 more times, finishing with cheese. Add jalapeño slices on top if using.
6. Bake: 20–25 minutes until cheese is melted and bubbly and edges are golden.
7. Rest & serve: Cool 5–10 minutes for cleaner slices. Top with sour cream and cilantro. Serve with lime.

Notes & Swaps

• Tortillas: Swap in corn tortillas for classic enchilada vibes (use 10–12).
• Sauciness: Like it saucy? Add up to 1½ cans enchilada sauce.
• Veg-forward: Add sautéed bell pepper or zucchini with the onion.
• Heat level: Mix in chipotle in adobo or hot salsa with the tomatoes.

Recipe Care

• Storage: Cool completely; cover and refrigerate 3–4 days.
• Reheat: Single portions 60–90 sec in microwave; whole pan at 325°F (165°C) covered 15–20 mins.
• Freeze: Assemble unbaked (or freeze baked leftovers) up to 2 months. Thaw in fridge overnight; bake at 350°F until hot (add 10–15 mins if from chilled).
• Make-ahead: Assemble up to 24 hrs ahead; bake just before serving.

Estimated per serving: 380 kcal; Protein 22 g; Carbs 33 g; Fat 18 g; Sodium 980 mg. (Estimates only.)