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taco casserole recipe
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Our ultimate taco casserole recipe combines crispy edges, a creamy, savory filling, and gooey melted cheese in a single dish, perfect for busy weeknights craving vibrant taco flavors with minimal cleanup. It transforms classic taco night into a stress-free meal prep favorite.
Ingredients
- 1 tablespoon vegetable oil
- 1.1 lbs lean ground beef
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 14.5 oz can diced tomatoes, undrained
- 0.5 cup vegetable broth
- 1 large lime, zested and juiced
- 15 oz can black beans, rinsed and drained
- 7 oz can sweet corn, drained
- 7 oz tortilla chips, lightly crushed
- 9 oz shredded sharp cheddar cheese
- 3.5 oz shredded Monterey Jack cheese
- 0.75 cup full-fat plain Greek yogurt
- 0.25 cup fresh cilantro, chopped
- 0.25 cup roasted pepitas (pumpkin seeds)
- 0.5 small red onion, very thinly sliced
Instructions
- Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook Beef and Aromatics: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking it apart, and cook until browned (about 5-7 minutes). Drain any excess fat thoroughly. Add diced onion and cook until softened (about 3-4 minutes). Stir in minced garlic, smoked paprika, cumin, chili powder, dried oregano, salt, and black pepper; cook for 1 minute until fragrant.
- Simmer Meat Mixture: Stir in undrained diced tomatoes, vegetable broth, the juice of 0.5 lime, rinsed black beans, and drained sweet corn. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld and the liquid to slightly thicken. Remove from heat.
- Assemble Casserole Layers: Spread one-third of the lightly crushed tortilla chips evenly over the bottom of your prepared baking dish. Spoon half of the meat mixture over the chips. Sprinkle with one-third of the combined shredded cheddar and Monterey Jack cheeses. Repeat this layering: another one-third of chips, the remaining half of the meat mixture, and another one-third of the cheese. Top with the final one-third of chips, then generously cover with the remaining cheese.
- Bake Casserole: Bake for 25-30 minutes, or until the taco casserole is bubbly around the edges and the cheese is melted and golden brown. For an extra crisp topping, you may place it under the broiler for 1-2 minutes at the very end.
- Make Smoky Lime-Cilantro Crema: Remove the casserole from the oven and let it rest for 5-10 minutes. While it rests, in a small bowl, whisk together the plain Greek yogurt, the juice of the remaining 0.5 lime, and 1 tablespoon of water until smooth and pourable. Add a pinch of fine sea salt to taste. Reserve a pinch of lime zest for garnish, then add the remaining zest to the crema.
- Prepare Garnishes: Finely chop the fresh cilantro. Very thinly slice 0.5 small red onion.
- Serve and Garnish: Serve the casserole directly from the baking dish. Drizzle the creamy Smoky Lime-Cilantro Crema over each serving. Liberally scatter the chopped fresh cilantro and roasted pepitas. Artfully arrange a few thin red onion rings on top.
Notes
For quicker prep, use pre-cooked ground beef, pre-shredded cheese, and pre-chopped onions. Ensure thorough seasoning, avoid overbaking to prevent dry cheese, and drain ground beef properly to prevent a soggy bottom layer. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 550 calories
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 100 mg