I recently made an easy taco casserole bake that’s both comforting and efficient. It features a base of tortilla chips or tortillas layered with seasoned beef, beans, and melty cheese—finished with all my favorite taco toppings.
Why I’ll Love This Recipe
I enjoy this casserole because it brings all the flavors of tacos into a one‑dish meal with minimal fuss. It’s quick to assemble, satisfying with protein and cheese, and kid‑friendly. Plus, it’s flexible—I can make it spicy, vegetarian, or gluten‑free depending on my pantry.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb lean ground beef (or turkey)
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1 medium yellow onion, diced
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1 packet taco seasoning (or about 2 Tbsp homemade mix)
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1 (15 oz) can black beans or refried beans, drained and rinsed
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2 cups chunky salsa
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Tortilla chips (or slightly crushed corn tortillas) to layer bottom
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2–3 cups shredded Mexican cheese blend (Cheddar, Monterey Jack, Colby)
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Optional toppings: shredded lettuce, diced tomatoes, sour cream, sliced black olives, chopped green onions, sliced avocado or guacamole
directions
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I preheat the oven to 350 °F and lightly grease a 9×13‑inch baking dish.
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I heat a skillet over medium‑high heat, add olive oil, then cook the onion until translucent. I add the ground beef (or turkey) and cook until browned, stirring to crumble.
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I stir in the taco seasoning and continue cooking for a minute or two, then add salsa and beans, reducing heat to simmer until mixture thickens and most liquid is absorbed (about 3–7 minutes).
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I slightly crush the tortilla chips (or tortillas) and layer them evenly across the bottom of the baking dish to maintain crunch.
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I spoon the beef‑bean-salsa mixture over the chips, spreading evenly.
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I sprinkle shredded cheese over the top.
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I bake for about 20 minutes or until cheese is melted and casserole is heated through.
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I remove from oven and pile on my desired toppings before serving.
Servings and timing
Serves about 4–6 people depending on portion size
Prep time: roughly 10 minutes
Cook time: around 20–25 minutes
Total time: approximately 30–35 minutes
Variations
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I sometimes swap ground beef for turkey or chicken—or go vegetarian by doubling beans or adding sautéed veggies like bell peppers and corn.
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To make it crunchy‑chip-free, I layer corn or flour tortillas instead, slightly fried first for texture.
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For more heat I stir in diced green chiles, jalapeño, or hot salsa.
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I can also experiment with cheese types or use a Doritos layer for extra flavor and crunch.
storage/reheating
I enjoy these fresh—shrimp doesn’t reheat well and can get tough. If I have leftovers, I store them in the fridge for just one day and reheat gently in a low oven to avoid overcooking.
FAQs
How can I keep the chips from getting soggy?
I gently crush the chips and layer them at the bottom first, which helps maintain their crunch. I also avoid adding toppings until just before serving.
Can I make this in advance?
Absolutely—I can cook the beef mixture a day ahead and refrigerate it. I add the chips and cheese just before baking to keep layers crisp.
What if I don’t eat beef?
I often use ground turkey, chicken, or even a meat substitute. For vegetarian, I double beans or use sautéed veggies with taco seasoning.
How can I make it spicier or milder?
I customize the spice by using mild or hot taco seasoning, adding green chiles or jalapeños, or adjusting the salsa heat to my taste.
Is it gluten‑free?
Yes, as long as I use gluten‑free tortilla chips or corn tortillas and verify that taco seasoning and salsa are gluten‑free.
Conclusion
I love how this Easy Taco Casserole Bake brings all the fun of tacos into one layered dish that’s quick, flexible, and always crowd‑pleasing. It’s customizable, simple to prepare, and perfect for feeding a hungry family or saving for leftovers.
Print
Easy Taco Casserole Bake
An easy, layered taco‑inspired casserole loaded with seasoned ground beef, beans, crunchy tortilla chips, and lots of cheese—topped with fresh fixings for a crowd‑pleasing dinner in under an hour.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
1 lb (approx. 450 g) lean ground beef
1 small onion, finely chopped
1 (1 oz) envelope taco seasoning or equivalent homemade blend
1 cup (240 ml) mild chunky salsa
1 (15 oz) can black beans or chili beans, drained (rinse if desired)
3 cups sturdy tortilla chips, lightly crushed
2 cups shredded cheddar or Mexican blend cheese
Optional for garnish: sour cream, diced tomato, sliced green onion, shredded lettuce, sliced olives, cilantro
Instructions
Preheat oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish or oven‑safe skillet.
Heat a tablespoon of oil in a large skillet over medium‑high heat. Add onion and cook until translucent, about 3–5 minutes, then add ground beef. Cook, breaking up meat, until browned (~5–7 minutes). Do not drain fat—this keeps the mixture juicy
Stir in the taco seasoning and salsa. Reduce heat to medium and simmer, scraping up juices, until most liquid is absorbed (~7 minutes)
Stir in the drained beans and warm through (~2 minutes).
Spread crushed tortilla chips in an even bottom layer of the baking dish. Top with beans layer, then the beef mixture. Sprinkle cheese evenly on top
Bake for 20‑30 minutes, or until cheese is melted and casserole is heated through
Remove from oven and let rest briefly. Top with garnishes like sour cream, diced tomato, lettuce, olives, green onion, or cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
