Taco Casserole
Servings: 8 pieces
Calories: 318cal
Taco Casserole is cheesy, beefy, flavorful and SO easy to make! It's a great weeknight dinner that the whole family loves. A base layer of soft tortillas are topped with a hearty ground beef mixture, more tortillas and plenty of gooey cheese.
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Ingredients
- 1 lb lean ground beef
- 1 red bell pepper (chopped)
- ½ medium onion (finely chopped)
- 3 teaspoons taco seasoning
- 1 teaspoon dried oregano
- 2 cloves garlic (minced)
- ½ teaspoon salt (omit if using salted taco seasoning)
- 2 cups jarred tomato salsa (mild or spicy, depending on your tastes)
- 1 can black beans (590 ml or 19 oz, rinsed well)
- 6 large tortillas
- 3 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium-high heat, cook the beef, bell pepper, and onion, until the beef is browned and the vegetables are tender.
- Add the taco seasoning, oregano, garlic, and salt and cook for 1 minute.
- Add the salsa and beans. Adjust seasonings to taste and remove from the heat.
- Lightly grease a 9×13" baking dish. Place two large tortillas in a single layer, cutting in half to cover the bottom if necessary. Top with ⅓ of the meat and ⅓ of the cheese.
- Repeat the layers twice to make three layers: two tortillas (cut to fit as necessary), ⅓ ground beef, ⅓ cheese.
- Bake for 15 to 20 minutes, until heated through and the Cheddar has melted. Slice and serve.
Video
Notes
*This recipe has been updated to include a few more ingredients for more flavor! It is essentially the same, just in a different shape (a rectangular baking dish instead of a pie plate).
Ingredients and Substitutions:
- Ground beef: feel free to swap the beef for any ground meat, or add additional veggies and make it a meatless meal.
- Vegetables: I use bell peppers and onions in this recipe, but this is a great recipe for using up whatever is in the fridge. You can finely chop or shred carrots, zucchini, spinach, kale, mushrooms, etc. or add frozen vegetables to bump up the veggie content.
- Salsa: Choose a jarred or cooked tomato salsa for this recipe rather than a fresh one. A fresh salsa will be too liquidy and make the tortillas soggy. You can swap for smooth tomato sauce with added spices if you need to.
- Tortillas: choose flour, whole wheat or corn tortillas according to your preferences.
- Cheese: cheddar, mozzarella, or Monterey Jack would all work well in here!
Nutrition
Serving: 220grams | Calories: 318cal | Carbohydrates: 31g | Protein: 30g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 1039mg | Potassium: 658mg | Fiber: 7g | Sugar: 4g | Vitamin A: 877IU | Vitamin C: 21mg | Calcium: 255mg | Iron: 4mg