Are you craving the zesty flavors of Mexican cuisine but don’t want to assemble individual tacos? This Taco Bake Casserole is the perfect solution for busy weeknights when you need a hearty, crowd-pleasing meal with minimal fuss.
The beauty of this casserole lies in its versatility and make-ahead potential.
You can customize the ingredients based on your family’s preferences and even prepare it in advance for those hectic days when cooking from scratch just isn’t in the cards.
INGREDIENTS
- 1 pound ground beef (or substitute with ground turkey or plant-based alternative)
- 1 packet (1.25 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups shredded Mexican cheese blend, divided
- 1 cup corn kernels (fresh, frozen, or canned)
- 8-10 corn or flour tortillas, cut into quarters
- 1 cup sour cream
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh cilantro (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- Optional toppings: diced avocado, additional sour cream, sliced jalapeños, chopped green onions
INSTRUCTIONS
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large skillet over medium heat, cook the diced onion until translucent, about 3-4 minutes, then add the garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
Drain excess fat if necessary, then stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn, allowing the mixture to simmer for 5 minutes until slightly thickened.
Begin layering your casserole by placing a layer of tortilla quarters on the bottom of the prepared baking dish. Spread half of the meat mixture over the tortillas, followed by half of the sour cream (dolloped evenly) and 1/3 of the cheese.
Repeat with another layer of tortillas, the remaining meat mixture, remaining sour cream, and another 1/3 of cheese. Top with a final layer of tortillas, the remaining cheese, and sprinkle with black olives.
Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
Let stand for 10 minutes before garnishing with cilantro and serving with your favorite toppings.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance and keep it refrigerated until you’re ready to bake.
How do I store leftovers?
Cover the cooled casserole with plastic wrap or transfer portions to airtight containers and refrigerate for up to 3 days.
Can I freeze this taco bake? Absolutely! Wrap it well in foil and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Is there a way to make this recipe vegetarian?
Simply omit the ground beef and double the beans, or use a plant-based ground meat substitute.
What sides go well with taco casserole?
A simple green salad, Mexican rice, or refried beans make excellent accompaniments to this hearty dish.
Conclusion
This Taco Bake Casserole brings all the beloved flavors of taco night to your table in one convenient dish. It’s a fantastic option for family dinners, potlucks, or when you need to feed a hungry crowd with minimal effort.
Next time you’re stuck in a dinner rut, give this recipe a try and watch it become a regular in your meal rotation.
The combination of crispy tortillas, seasoned meat, and melty cheese creates a comfort food masterpiece that satisfies even the pickiest eaters!
