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Irresistible Easy Taco Casserole

This Taco Casserole delivers all the flavors of tacos without the fuss of individual assembly. Layers of seasoned ground beef, melty cheese, and your favorite toppings bake together into a comforting and satisfying meal that's sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 ounce taco seasoning packet
  • 1/2 cup water
  • 10 ounce can diced tomatoes and green chilies, undrained
  • 15 ounce can black beans, rinsed and drained
  • 15 ounce can corn, drained
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 10-12 corn or flour tortillas, cut into wedges
  • Shredded lettuce, for topping
  • Diced tomatoes, for topping
  • Sour cream, for topping
  • Guacamole, for topping
  • Salsa, for topping
  • Sliced black olives, for topping
  • Green onions, for topping
  • Jalapeños, for topping

Equipment

  • large skillet
  • Large bowl
  • Separate bowl
  • 9x13-inch baking dish
  • Oven
  • Measuring cups
  • Measuring spoons
  • spatula
  • Whisk or mixer

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  3. Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the beef is well seasoned. Set aside.
  4. In a large bowl, combine the diced tomatoes and green chilies, black beans, and corn. Mix well.
  5. In a separate bowl, beat together the sour cream and softened cream cheese until smooth and creamy.
  6. Lightly grease a 9x13 inch baking dish.
  7. Spread a thin layer of the cream cheese mixture on the bottom of the dish.
  8. Arrange a layer of tortilla wedges over the cream cheese layer, slightly overlapping.
  9. Spread half of the seasoned ground beef over the tortillas.
  10. Top with half of the tomato-bean mixture.
  11. Sprinkle with half of the cheddar and Monterey Jack cheeses.
  12. Repeat layers: tortillas, remaining ground beef, remaining tomato-bean mixture, and remaining cheddar and Monterey Jack cheeses.
  13. Spread the remaining cream cheese mixture evenly over the top layer of cheese.
  14. Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  15. Let the casserole cool for a few minutes before slicing and serving.
  16. Top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.

Notes

Don't overbake the casserole to prevent it from drying out. Shred your own cheese for better melting. Customize your fillings with vegetables like chopped onions, bell peppers, or zucchini. Spice it up with cayenne pepper or hot sauce. The assembled casserole can be stored in the refrigerator for up to 24 hours before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. For a crispier tortilla layer, lightly toast the tortillas before assembling the casserole.