Taco Casserole

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: pieces

Calories: 287cal

Author: Ashley Fehr

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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US Customary - Metric

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 oven to 350 degrees F.
In a large skillet, cook ground beef, pepper and onion over medium-high heat until ground beef is browned and vegetables are tender.
Add taco seasoning, oregano, garlic and salt and cook 1 minute.
Add salsa and beans and remove from the heat.
Place two large tortillas (cutting one in half to cover the bottom as necessary), one on top of the other, in the bottom of a 9x13" baking dish. Top with ⅓ of the meat and ⅓ of the cheese.
Repeat layers twice for three layers: two tortillas (cut to fit as necessary), ⅓ ground beef, ⅓ cup cheese.
Bake at 350 degrees F for 15-20 minutes until heated through and cheese is 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