This Easy Cheesy Taco Casserole brings all the vibrant flavors of taco night into one satisfying dish that’s perfect for busy weeknights. Layers of seasoned ground meat, black beans, corn, and melted cheese create a hearty meal that the whole family will love. It’s simple to prepare, feeds a crowd, and uses pantry staples you likely already have on hand.
Ingredients:
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup salsa
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Stir in the taco seasoning, black beans, corn, diced tomatoes, and salsa. Cook for an additional 5 minutes, allowing the flavors to meld.
- In a greased 9×13 inch baking dish, layer half of the tortilla quarters on the bottom. Spread half of the meat mixture over the tortillas, followed by half of the shredded cheese. Repeat the layers with the remaining tortillas, meat mixture, and cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving. Top with sour cream, green onions, and fresh cilantro if desired.
Variations
- Chicken and Rice Version – Replace ground beef with shredded rotisserie chicken and add 1 cup of cooked rice to the meat mixture for a heartier casserole that stretches further.
- Vegetarian Black Bean Delight – Skip the meat entirely and double the black beans, adding a diced bell pepper and extra corn for a protein-packed vegetarian option that’s just as satisfying.
- Turkey and Sweet Potato Twist – Use ground turkey and layer in thinly sliced sweet potatoes instead of tortillas for a lower-carb version with added nutrients and natural sweetness.
Cooking Notes
- Prevent Soggy Bottom – Pat the drained corn and tomatoes with paper towels before adding to remove excess moisture, which helps maintain the casserole’s texture and prevents a watery result.
- Even Cheese Distribution – Reserve about 1/2 cup of cheese to sprinkle on top during the last 10 minutes of baking for that perfect golden, bubbly finish that looks restaurant-quality.
- Make-Ahead Friendly – This casserole can be assembled up to 24 hours in advance and refrigerated covered; just add 10-15 minutes to the baking time if cooking straight from the fridge.
Serving Suggestions
- Fresh Guacamole and Chips – Serve alongside homemade or store-bought guacamole with tortilla chips for a complete Mexican-inspired meal that adds fresh avocado richness.
- Crisp Mexican Street Corn Salad – Pair with a refreshing salad of corn kernels, lime juice, chili powder, and crumbled cheese for complementary flavors and textures.
- Simple Lime-Cilantro Rice – Serve over or alongside fluffy white rice tossed with fresh lime juice and chopped cilantro to make the meal more filling and absorb the delicious flavors.
Tips
- Let It Rest – Allow the casserole to cool for 5-10 minutes after baking so the layers set properly and won’t fall apart when you cut and serve portions.
- Customize Heat Level – Control the spice by choosing mild, medium, or hot salsa and taco seasoning according to your family’s preferences, or offer hot sauce on the side.
- Storage Success – Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully in the microwave or oven, making this perfect for meal prep or next-day lunches.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 24g
- Sodium: 890mg
Frequently Asked Questions
- Can I freeze this taco casserole? – Yes, this casserole freezes beautifully for up to 3 months. Assemble completely, wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator before baking, adding an extra 15-20 minutes to the cooking time.
- What can I substitute for corn tortillas? – Flour tortillas work just as well, or you can use crushed tortilla chips for extra crunch. For a lower-carb option, try thinly sliced zucchini or even cauliflower rice as your base layer.
- How do I know when the casserole is done? – The casserole is ready when the cheese is melted, bubbly, and lightly golden on top, and the edges are slightly pulling away from the sides of the dish. The internal temperature should reach 165°F if you want to check with a thermometer.
- Can I make this spicier or milder? – Absolutely! For milder flavor, use mild salsa and taco seasoning, and omit the diced tomatoes with green chilies. For more heat, add diced jalapeños, use spicy salsa, or include a pinch of cayenne pepper in the meat mixture.
Conclusion
This Easy Cheesy Taco Casserole delivers all the comfort and satisfaction of your favorite Mexican flavors in one simple, family-friendly dish. With its perfect balance of seasoned meat, vegetables, and melted cheese, it’s destined to become a regular on your dinner rotation. The best part is how adaptable it is to your family’s tastes and dietary needs, making it a reliable go-to meal that never gets boring. Whether you’re feeding a hungry family on a busy weeknight or preparing for weekend guests, this casserole brings everyone to the table with smiles and satisfied appetites.
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Easy Cheesy Taco Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Easy Cheesy Taco Casserole brings all the vibrant flavors of taco night into one satisfying dish that’s perfect for busy weeknights. Layers of seasoned ground meat, black beans, corn, and melted cheese create a hearty meal that the whole family will love. It’s simple to prepare, feeds a crowd, and uses pantry staples you likely already have on hand.
Ingredients
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup salsa
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Stir in the taco seasoning, black beans, corn, diced tomatoes, and salsa. Cook for an additional 5 minutes, allowing the flavors to meld.
- In a greased 9×13 inch baking dish, layer half of the tortilla quarters on the bottom. Spread half of the meat mixture over the tortillas, followed by half of the shredded cheese. Repeat the layers with the remaining tortillas, meat mixture, and cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving. Top with sour cream, green onions, and fresh cilantro if desired.
Notes
For extra heat, add diced jalapeños to the meat mixture. You can substitute Greek yogurt for sour cream for a lighter option. This casserole can be assembled ahead of time and refrigerated until ready to bake – just add an extra 5-10 minutes to the cooking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion (1/6 of casserole)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg
Keywords: taco casserole, easy dinner, family meal, cheesy, ground beef, Mexican-inspired