CHEESY TACO CASSEROLE
This Cheesy Taco Casserole is a delicious, family-friendly meal packed with seasoned ground beef, melty cheese, and crunchy tortilla chips. It's an easy, comforting dish that brings all the flavors of a classic taco into a hearty baked casserole.
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet 1 oz taco seasoning
- 1 can 10 oz diced tomatoes with green chilies, drained
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese
- 2 cups crushed tortilla chips
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ cup chopped fresh cilantro optional
Instructions
- Step 1: Preheat Oven – Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Step 2: Cook Beef – In a large skillet, cook ground beef and diced onion over medium heat until browned. Drain excess grease.
- Step 3: Add Seasoning – Stir in garlic, taco seasoning, salt, pepper, cumin, and chili powder. Cook for 1-2 minutes.
- Step 4: Mix Ingredients – Add diced tomatoes, black beans, corn, and salsa. Stir well and simmer for 5 minutes.
- Step 5: Layer & Bake – Spread half of the crushed tortilla chips in the baking dish. Layer with beef mixture, sour cream, and half the cheese. Repeat the layers and top with remaining cheese.
- Step 6: Bake – Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with cilantro if desired.
Notes
- Make Ahead: Assemble the casserole ahead and refrigerate for up to 24 hours before baking.
- Customizing the Flavor: Add jalapeños for spice or substitute ground turkey for a lighter option.
- Serving Suggestions: Serve with guacamole, sour cream, or a fresh side salad.
- Allergy-Friendly Options: Use dairy-free cheese and gluten-free tortilla chips if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.