Pin it
My Family's Favorite Taco Casserole
Ever since I started making this taco casserole it's become our most requested dinner. Think of it as a Mexican lasagna loaded with seasoned beef layers of corn tortillas and plenty of cheese. My kids call it taco cake which always makes me smile. It's the kind of cozy comfort food that brings everyone to the table early.
Why You'll Love This Recipe
We all love tacos in our house but sometimes I want something a little different. This casserole takes all those amazing taco flavors and turns them into something special. The layers of tortillas soak up all the delicious seasoned beef juices and the cheese gets perfectly melty. It's become my go to when friends come over for dinner.
Everything You Need
- Olive oil: Just a splash for cooking I use whatever's in my pantry.
- Red onion: Sweet and colorful but yellow works great too.
- Red bell pepper: Any color is fine I just love the pop of red.
- Lean ground beef: Turkey is lovely if you want something lighter.
- Salt and pepper: Fresh ground tastes best.
- Garlic: Fresh is amazing but I keep dried on hand too.
- Chili powder: I use mild but adjust to your taste.
- Cumin: This gives it that authentic taco flavor.
- Black beans: Rinse them well they add such nice texture.
- Fire-roasted tomatoes: These have the best flavor.
- Corn: Fresh or frozen both work great.
- Lime juice: Adds brightness to all the flavors.
- Cilantro: My family loves it but it's totally optional.
- Cheese: I mix cheddar and Monterey Jack.
- Corn tortillas: They make the perfect layers.
Let's Make It Together
- Get Started
- Heat your oven to 375°F and grab your favorite casserole dish.
- Cook the Veggies
- Get your pan nice and hot sauté those colorful veggies until soft.
- Brown the Beef
- Add your beef and seasonings cook it until no pink remains.
- Mix in Everything Else
- Now's when all those yummy extras go in beans corn tomatoes and spices.
- Time to Layer
- Start with tortillas then beef mixture then cheese. Repeat until you're out of ingredients.
- Bake it Up
- Pop it in the oven for about 20 minutes until it's hot and bubbly.
Pin it
Make it Ahead
I love making extra to freeze. Just wrap it up tight and it'll keep for a month. Perfect for those busy weeknights when cooking isn't in the cards. Just remember to thaw it in the fridge the night before.
What to Serve With It
While this casserole is definitely filling on its own I love serving it with some Mexican rice or fresh guacamole. My kids always ask for tortilla chips to scoop up any escaped filling. Sometimes I'll whip up some horchata too it's so refreshing with the spicy flavors.
Make it Your Own
Some nights I spice things up with jalapenos when the kids aren't eating. Adding extra sauce makes it even more lasagna like. We love piling on fresh toppings like avocado sour cream and lettuce. Sometimes I use shredded chicken instead of beef just to change things up.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
You can assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator. When ready to serve, add about 10 minutes to the baking time if cooking from cold.
- → Can I freeze this taco casserole?
Yes, you can freeze it either before or after baking. Wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
- → What can I substitute for corn tortillas?
While corn tortillas give the most authentic flavor, you can use flour tortillas instead. Just note that the texture will be different and they may become softer when baked.
- → How do I store leftovers?
Store leftover casserole covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions covered in the oven.
- → Can I use turkey instead of beef?
Ground turkey works great as a lighter alternative to beef. Season it well as turkey can be less flavorful, and drain any excess liquid after cooking.