Description
This Taco Casserole layers crunchy tortilla chips, creamy refried beans, seasoned ground beef, tomatoes, and melted cheddar cheese for a hearty, comforting dinner. Finish it with fresh taco toppings for a satisfying combination of cheesy, crunchy, and creamy textures.
Ingredients
1 tablespoon olive oil
1½ pounds lean ground beef
1 yellow onion, diced
1 (14.5-ounce) can diced tomatoes, undrained
¼ cup taco seasoning
2 cups tortilla chips
1 (31-ounce) can refried beans
3 cups shredded cheddar cheese
Sour cream, for serving
Diced tomatoes, for serving
Shredded lettuce, for serving
Sliced black olives, for serving
Avocado, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick cooking spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion and cook for about 5 minutes, breaking up the beef as it cooks, until the meat is browned and the onion is softened.
- Stir in the undrained diced tomatoes and taco seasoning. Reduce the heat to medium and simmer for about 7 minutes, stirring occasionally, until the mixture has thickened and most of the excess liquid has evaporated. Remove from the heat.
- Lightly crush the tortilla chips and spread them evenly over the bottom of the prepared baking dish, leaving some larger pieces for extra texture.
- Spoon the refried beans over the tortilla chips and carefully spread them into an even layer.
- Spread the seasoned beef mixture evenly over the beans, then sprinkle the shredded cheddar cheese evenly over the top.
- Bake for about 20 minutes, or until the casserole is heated through and the cheese is completely melted.
- Top with sour cream, diced tomatoes, shredded lettuce, sliced black olives, avocado, or other desired taco toppings. Serve hot.
Notes
For a spicier casserole, add diced jalapeños, green chiles, crushed red pepper, hot sauce, spicy taco seasoning, or pepper Jack cheese.
Ground turkey, ground chicken, or shredded cooked chicken can replace the ground beef.
Add drained black beans or pinto beans for an even heartier casserole.
Cheddar can be replaced with Monterey Jack, pepper Jack, a Mexican-style cheese blend, or a combination of cheeses.
Corn, diced bell peppers, zucchini, or chopped green chiles can be added to the beef mixture. Sauté firmer vegetables with the onion.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep cold toppings separate for the best texture.
Reheat individual portions in the microwave or cover larger portions loosely with foil and warm at 350°F until heated through.
For extra crunch after reheating, top the casserole with freshly crushed tortilla chips.
The baked casserole can be frozen without fresh toppings. Thaw in the refrigerator before reheating.
To prepare ahead, cook and refrigerate the seasoned beef mixture separately, then assemble the casserole shortly before baking to prevent soggy tortilla chips.
Simmer the beef mixture until most excess liquid evaporates to help prevent a watery casserole.
Sturdy corn tortilla strips or broken taco shells can be substituted for tortilla chips.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 590 kcal
- Sugar: 5 g
- Sodium: 1250 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 105 mg
