This Taco Casserole is the ultimate comfort food, combining all the bold flavors of tacos into a hearty, easy-to-make casserole. With layers of seasoned beef, salsa, chili beans, crunchy tortilla chips, and gooey melted cheese, this dish is perfect for weeknight dinners or potluck gatherings. Quick to assemble and customizable with your favorite toppings, this casserole is guaranteed to be a crowd-pleaser.
Ingredients
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16-ounce) can chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2-ounce) can sliced black olives, drained
- ½ cup chopped green onion
- ½ cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Instructions
Step 1:
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 2:
In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned and crumbly, about 8-10 minutes. Drain any excess fat.
Step 3:
Stir the salsa into the cooked ground beef. Reduce the heat to medium and simmer for about 20 minutes, or until the liquid is mostly absorbed. Add the drained chili beans and cook until heated through, stirring occasionally.
Step 4:
Spread the crushed tortilla chips evenly across the bottom of the prepared baking dish, creating a crunchy base layer.
Step 5:
Spoon the beef and bean mixture over the tortilla chips, spreading it out evenly.
Step 6:
Spread the sour cream evenly over the beef layer. Sprinkle the sliced black olives, chopped green onion, and diced tomatoes over the sour cream.
Step 7:
Top the casserole with the shredded Cheddar cheese, spreading it evenly to ensure a cheesy, golden topping.
Step 8:
Bake in the preheated oven for about 30 minutes, or until the casserole is hot and bubbly, and the cheese is melted.
Step 9:
Remove from the oven, let cool slightly, and serve warm. Garnish with extra green onions or a dollop of guacamole if desired.
Variations
- Protein Swap: Replace the ground beef with ground turkey or chicken for a lighter option.
- Vegetarian Version: Use a plant-based ground meat substitute or add more beans and vegetables like bell peppers and zucchini.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the beef mixture for extra heat.
Cooking Notes
- To maintain the tortilla chips’ crunch, layer them just before baking and serve the casserole promptly.
- Use your favorite salsa (mild, medium, or hot) to customize the flavor.
Serving Suggestions
Pair this Taco Casserole with a fresh side salad, Mexican rice, or refried beans for a complete meal. Serve with extra tortilla chips or a dollop of guacamole on the side for added crunch and creaminess.
Tips
- Make-Ahead: Prepare the beef mixture and assemble the casserole up to the sour cream layer. Cover and refrigerate for up to 24 hours. Add toppings and cheese just before baking.
- Freezing: Freeze the assembled casserole (without sour cream and toppings) for up to 2 months. Thaw overnight in the refrigerator before baking.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 25g
- Sodium: 850mg
FAQs
1. Can I use a different type of chips?
Yes! Corn chips or tortilla strips work great as substitutes for crushed tortilla chips.
2. How can I prevent the casserole from getting soggy?
Serve immediately after baking to keep the chips crunchy. If storing leftovers, note that the chips may soften over time.
3. Can I add other toppings?
Absolutely! Customize with diced avocado, jalapeños, or even a drizzle of sour cream or queso on top.
4. Is there a gluten-free option?
Use certified gluten-free tortilla chips and taco seasoning to make this recipe gluten-free.
This Taco Casserole is a flavorful, layered dish that combines all your favorite taco ingredients into a warm, cheesy bake. Perfect for a family dinner or entertaining a crowd, this casserole is sure to satisfy every appetite!
PrintBest Taco Casserole Recipe
- Total Time: 45 minutes
Ingredients
Ingredients
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16-ounce) can chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2-ounce) can sliced black olives, drained
- ½ cup chopped green onion
- ½ cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Instructions
Instructions
Step 1:
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 2:
In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned and crumbly, about 8-10 minutes. Drain any excess fat.
Step 3:
Stir the salsa into the cooked ground beef. Reduce the heat to medium and simmer for about 20 minutes, or until the liquid is mostly absorbed. Add the drained chili beans and cook until heated through, stirring occasionally.
Step 4:
Spread the crushed tortilla chips evenly across the bottom of the prepared baking dish, creating a crunchy base layer.
Step 5:
Spoon the beef and bean mixture over the tortilla chips, spreading it out evenly.
Step 6:
Spread the sour cream evenly over the beef layer. Sprinkle the sliced black olives, chopped green onion, and diced tomatoes over the sour cream.
Step 7:
Top the casserole with the shredded Cheddar cheese, spreading it evenly to ensure a cheesy, golden topping.
Step 8:
Bake in the preheated oven for about 30 minutes, or until the casserole is hot and bubbly, and the cheese is melted.
Step 9:
Remove from the oven, let cool slightly, and serve warm. Garnish with extra green onions or a dollop of guacamole if desired.
Notes
Cooking Notes
- To maintain the tortilla chips’ crunch, layer them just before baking and serve the casserole promptly.
- Use your favorite salsa (mild, medium, or hot) to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Sodium: 850mg
- Protein: 25g