taco salad casserole recipe

Written ByJenny Smyth Posted on
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The Best taco salad casserole recipe

I’m so excited to share this taco salad casserole recipe with you all. It’s a family favorite that’s been passed down for generations, and it’s perfect for any occasion. I first made this dish when my kids were young, and it quickly became a staple in our household.

We’d make it for weeknight dinners, potlucks, and even special occasions like holidays and birthdays. The best part is that it’s incredibly easy to make and can be customized to suit everyone’s tastes. My kids love helping me assemble the layers of tortillas, cheese, and veggies, and they always ask for seconds (or thirds!)

This recipe is a game-changer for anyone looking for a delicious, crowd-pleasing meal that’s also relatively healthy. The combination of ground beef, lettuce, tomatoes, cheese, and tortillas is a match made in heaven. Plus, it’s a great way to get your daily dose of veggies in a fun and tasty way.

I like to serve it with some crusty bread or tortilla chips on the side for added crunch. One of the best things about this recipe is that it’s incredibly versatile – you can add or substitute different ingredients to suit your taste preferences. For example, if you’re a vegetarian, you can swap out the ground beef for roasted sweet potatoes or black beans.

If you’re watching your sodium intake, you can reduce the amount of cheese or use low-sodium options instead.

Taco Salad Casserole

4.7 from 1731 votes

A hearty and flavorful casserole that combines all the classic taco salad ingredients into a warm, comforting dish. Layered with seasoned ground beef, crunchy tortilla chips, melted cheese, and fresh toppings, it is a crowd-pleasing meal perfect for weeknight dinners.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Casserole Base

1 lb ground beef
1 packet taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies, undrained
1 cup frozen corn kernels
1/2 cup water

For the Layers

6 cups tortilla chips, coarsely crushed
2 cups shredded Mexican blend cheese

For the Toppings

2 cups shredded lettuce
1 cup diced tomatoes
1/2 cup sliced black olives
1/2 cup sour cream
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, about 6 to 8 minutes, breaking it apart with a spoon.
3Drain any excess fat.
4Add taco seasoning, black beans, diced tomatoes with green chilies, frozen corn, and water to the skillet.
5Stir to combine and bring to a simmer.
6Cook for 3 to 4 minutes until the mixture thickens slightly and the corn is heated through.
7Spread half of the crushed tortilla chips evenly in the bottom of a 9×13 inch baking dish.
8Spoon half of the beef mixture over the chips, then sprinkle with half of the shredded cheese.
9Repeat the layers with the remaining chips, beef mixture, and cheese.
10Bake the casserole uncovered for 15 to 20 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
11Remove from the oven and let it rest for 5 minutes.
12Top the casserole with shredded lettuce, diced tomatoes, sliced black olives, sour cream, and chopped cilantro.
13Serve immediately while warm.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing spoon
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a lighter version, use ground turkey and reduced-fat cheese. You can also add diced avocado or jalapenos for extra flavor.

Watch Video Of How Taco Salad Casserole Works

This taco salad casserole is always a good idea for any occasion because it is easy to make, feeds a crowd, and pleases just about everyone. I love that I can prep it ahead of time and then just pop it in the oven when guests arrive.

For storage, keep any leftovers in the fridge and reheat individual portions in the oven or microwave. If you are serving it for a party, set out bowls of extra toppings like diced avocado, salsa, and sliced black olives so people can customize their plates.

This recipe works well for family gatherings, potlucks, or even a casual weeknight dinner when you want something fun and satisfying without a lot of fuss.

❓ Frequently Asked Questions About Taco Salad Casserole

1. Can I make this taco salad casserole ahead of time?

Yes you can assemble the casserole up to the point of baking and then cover it and refrigerate for up to 24 hours. When you are ready to eat just bake it as directed adding a few extra minutes if it is cold from the fridge. I would not recommend adding the fresh toppings until right before serving to keep them crisp.

2. What is the best type of tortilla chips to use?

I recommend using sturdy restaurant style tortilla chips or thick round chips that can hold up to the moisture from the meat and beans. Thin chips might get too soggy during baking. You can also use crushed nacho cheese chips for extra flavor but plain salted chips work great too.

3. Can I substitute the ground beef with something else?

Absolutely you can use ground turkey, ground chicken, or even a plant based crumble for a vegetarian version. Just cook the protein the same way you would the beef with taco seasoning. If you use a plant based option you might need to add a little oil to the pan to prevent sticking.

4. How do I store leftovers and reheat them?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat I recommend using the oven or a toaster oven at 350 degrees Fahrenheit for about 10 minutes to restore some crunch to the chips. The microwave will work but the chips will be softer. If you add fresh toppings after reheating it will taste almost as good as the first time.

5. Can I freeze this casserole?

Yes you can freeze the baked casserole without the fresh toppings for up to 2 months. Let it cool completely then wrap it tightly in foil and place it in a freezer bag. To reheat thaw it in the refrigerator overnight and then bake at 350 degrees Fahrenheit until hot through. Add fresh toppings after reheating.

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