This Taco Casserole Recipe is a family favorite dinner that never gets old. A super simple Mexican casserole filled with ground beef, corn, tortillas, and cheese. Top with your favorite fresh taco toppings for maximum flavor!
I am so happy to be sharing this Taco Casserole Recipe with you all today! Taco Casserole is one of those family-favorite, fail-proof weeknight meals that is loved by all. It is a simple recipe using basic ingredients that doesn’t take a lot of prep time…the ultimate homemade dinner for busy families. My kids gobble this up, especially if served with Mexican Street Corn, Pico de Gallo, and Homemade Guacamole.
As a mother of four, I’ll be the first one to tell you that casseroles of any kind are a welcome sight. It’s like a one-stop shop for an easy dinner and typically all kids will gobble them up. This Taco Casserole is no exception! It’s all the flavors and ingredients you love for tacos, but baked together in a casserole and topped with lettuce, tomatoes, avocado, olives, sour cream, salsa and any other Mexican-ish toppings you prefer.
Taco Casserole Ingredients
Just like you only need a handful of ingredients for classic tacos, this taco casserole is no different! You’re using all the same ingredients, but layering them in a baking dish and covering with some mild enchilada sauce. Here’s what you’ll need:
- Ground beef– I use a lean 93/7 beef that I brown in a little olive oil.
- Taco Seasoning– use store-bought or use my homemade taco seasoning (which tastes *just* like McCormicks!)
- Mild Green Chiles– I love the flavor from green chiles! You can definitely omit these if that is your preference.
- Fresh Corn– I cut mine from the cobb, but feel free to use canned for frozen.
- Flour Tortillas– smaller corn tortillas can be used as well, you’ll just need to coat each tortilla completely in the enchilada sauce to ensure the casserole isn’t dry.
- Enchilada Sauce– I used a mild red enchilada sauce. This keeps the casserole moist as it bakes. Green enchilada sauce or tomatillo salsa would also work.
- Rice– this helps add volume to the casserole but is optional.
- Cheese– I love a cheesy casserole! I use two cups of medium cheddar.
- Toppings– think classic taco toppings like lettuce, tomato, avocado, and sour cream.
How to make Taco Casserole
The casserole itself is made by layering the ingredients together and baking. Prepare the toppings while the taco casserole bakes and then serve all together. More specific increments and instructions are listed below in the printable recipe card.
- Make the beef filling by cooking the ground beef together with the taco seasoning, corn, green chiles, and a little water.
- Layer the ingredients in the casserole dish: start with a little enchilada sauce, then stack up tortillas, cheese, rice, cooked taco meat, more cheese, and top with more tortillas and enchilada sauce. Top with more cheese if your little heart desires.
- Bake Covered for 20 minutes at 350 degrees.
- Serve hot with any desired toppings.
Can I make this in advance?
Yes, you absolutely can! Just follow the directions and instead of baking, store in the refrigerator until you’re ready to bake. You can store this in the fridge for up to 48 hours before serving. Anything beyond that, I’d suggest freezing.
If you’d like to freeze this taco casserole, be sure to build in a disposable aluminum pan. Cover the finished casserole tightly with heavy-duty foil. Place into the freezer and ensure it lays flat until it is completely frozen. Will stay good in the freezer for up to three months.
To cook from frozen, simply pop frozen casserole into a 350-degree oven and bake 1 hour or until hot and bubbly. Serve with any desired toppings.
Love Tacos? Try these other Mexican Favorites:
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef (93/7)
- 1/2 cup fresh corn cut from
- 4.5 oz mild green chiles (1 small can)
- 1 oz taco seasoning 1 packet, about 2 1/2 tablespoons
- 1/2 cup water
- 4 flour tortillas use the medium fajita size
- 1 cup cooked white rice
- 2 cups grated cheddar cheese
- 10 oz mild red enchilada sauce 1 small can
- any desired toppings: lettuce, tomato, avocado, salsa, sour cream, chips, cilantro, onion, etc..
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil over medium high heat. Add ground beef and break apart as it cooks. Optional step: Drain meat if desired and place back into hot pan. Add in corn, green chiles, taco seasoning and water. Stir and bring to boil. After about 3 minutes, water should have mostly evaporated and you should be left with a moist meat filling.
- Lightly spray a 11x7 baking dish with nonstick cooking spray. Spread about 3 tablespoons enchilada sauce in the bottom of the pan. Place two whole tortillas in the bottom of the pan. Sprinkle about 1/2 cup of cheese onto the tortillas. Add the rice, the entire meat mixture and top with 1 cup grated cheese. Pour over half of the remaining enchilada sauce. Top with two tortillas, tucking in the edges. Top with remaining sauce and 1/2 cup cheese.
- Bake covered with foil for 30 minutes. Optional step: remove the foil and bake another 10 minutes to brown the top (or just broil for 2-3 minutes). Remove from oven and cool 10 minutes before cutting and serving.
- Serve with any desired toppings: lettuce, tomato, avocado, salsa, sour cream, chips, cilantro, onion, etc..