Taco Casserole

This Taco Casserole recipe is perfect for families! Make the taco bake, put the toppings in bowls, and let everyone add their favorites.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 343kcal

Author Tonia Larson

Equipment

Ingredients

1 lb ground beef
½ cup water
2 tablespoon taco seasoning find my recipe here or use one packet store-bought
16 oz black beans drained and rinsed
15 oz Rotel diced tomatoes with chilies do not drain
1 ½ cups shredded Mexican cheese blend divided
1 cup crushed tortilla chips
1 cup shredded lettuce
¼ cup sliced olives
¼ cup pico de gallo find my recipe here

Instructions

Preheat oven to 375°F. Brown the ground beef over medium-high heat and drain the excess grease.
Add the water and taco seasoning. Simmer and stir for two minutes.
Remove from the heat. Add diced tomatoes with chilies, black beans, and one cup of shredded Mexican blend cheese. Stir until combined.
Spread the mixture in a greased 2-quart casserole dish. Bake at 375˚F for 15-20 minutes, until bubbly.
Remove from oven and top with crushed tortilla chips and the remaining ½ cup shredded cheese. Bake for 3-5 minutes or until cheese is melted.
Top with your favorite taco toppings.

Video

Notes

If you know you are going to have leftovers, don't add the toppings to the entire dish since they won't hold up well in storage. Instead, only add toppings to each serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 2 months.

Nutrition