This post may contain affiliate links. Please read our disclosure policy.
This Easy Taco Casserole recipe is made with 3 layers of corn tortillas, ground beef, corn, black beans, the best taco seasoning, and lots of melted cheese!
Looking to add some variety to your weekly taco night menu? Then you’ve got to try this taco casserole recipe!
Sometimes referred to as taco lasagna, this dish is made with 3 layers of corn tortillas, a flavorful ground beef filling made with corn and black beans, and lots of ooey-gooey melted cheese.
This is one of those dishes that seems to have everything going for it – it makes 8 servings, it takes less than an hour to make from start to finish, kids LOVE it, and it’s freezer friendly! I mean, it’s just a no-brainer. Oh, and it’s taco flavored, which means it tastes amazing!
How to Make Taco Casserole
First, prepare the meat and veggie mixture. Cook some diced onions and poblanos in a large skillet over medium-high heat; add a little minced garlic and cook for 30 seconds, and then add some ground beef and cook until browned, about 8 to 10 minutes.
When the meat is cooked, it’s time to season it with taco seasoning. I used 3 tablespoons of my homemade taco seasoning, but if you don’t want to make your own, you can use your favorite store-bought taco seasoning.
Next, add in the black beans, corn, diced tomatoes, and lime juice. Mix everything together, give it a taste, and add some salt and pepper if necessary.
Next, assemble the casserole. Start by laying down 6 corn tortilla halves along the edges of the baking dish. Then place 1 whole corn tortilla in the very middle. This should create a full “sheet” of tortillas that completely covers the bottom of the dish.
Top the tortillas with 1/3 of the meat and veggie mixture and 1/3 of the shredded Monterey Jack cheese. Repeat the process and create 2 more layers.
Last but not least, bake the taco casserole. Place the casserole in a 375°F oven and bake for 20-25 minutes until the cheese is fully melted.
For a super pretty presentation (because we eat with our eyes first!), I like topping the casserole with freshly chopped cilantro and tomatoes. Then for serving, top each slice with a dollop of sour cream and a few dashes of your favorite hot sauce. I’m a big fan of Cholula or Valentina hot sauces.
All that’s left to do is eat!
Freezing and Reheating
If you’ve got some leftovers, you can store them in the fridge for up to 5 days or freeze them in a freezer-safe container for up to 3 months!
To reheat leftovers, heat on high in the microwave for 2 to 3 minutes until warmed through.
More recipes you’ll love
Easy Taco Casserole
Ingredients
- cooking spray
- 1 ½ tablespoons olive oil
- ½ yellow onion, chopped
- 2 teaspoons minced garlic (about 4 cloves)
- 1 poblano pepper diced
- 1 pound lean ground beef
- 3 tablespoons homemade taco seasoning (or store-bought)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can whole kernel yellow corn, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 2 tablespoons lime juice (about the juice of 1 lime)
- 12 corn tortillas
- 4 cups shredded Monterey Jack cheese
- For topping: chopped cilantro and sour cream
Instructions
- Preheat oven to 375°F. Grease a 3-quart 13×9-inch baking dish with cooking spray and cut 9 of the corn tortillas in half. Set aside.
- In a large nonstick skillet over medium-high heat, add oil, onions and poblanos. Cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
- Add the ground beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.
- Add taco seasoning, black beans, corn, diced tomatoes and lime juice. Stir until fully combined, taste and season with salt and pepper. Remove from heat.
- Assemble the casserole by placing 6 tortilla halves and 1 whole tortilla in the baking dish so that the bottom is completely covered. Top with 1/3 of the meat mixture and 1/3 of the shredded cheese. Repeat and make 2 more layers.
- Bake for 20 to 25 minutes, until cheese is completely melted. Garnish tomatoes, cilantro and serve with sour cream.
Video
Notes
- To store, cover baking dish with plastic wrap or place leftovers in an airtight storage container in the fridge for up to 5 days.
- To freeze, let casserole cool completely. Transfer leftovers to an airtight freezer-safe storage container and freeze for up to 3 months. Reheat in the microwave on high for 2-3 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This taco casserole turned out fantastic! It was easy and delicious!
Hi-Looks amazing and want to try for company, do you think I could sub ground beef with vegetarian meat crumbles..?
Hi Dee! Yes you definitely can!
Great recipe for a family, crowd, brunch or meal prep.
Delicious Southwest flavors in an easy to prep casserole. We made recipe as written except added additional topping options: thinly sliced radishes, avocado, quest fresco and jalapeños. Everyone asked for recipe!
Made this Taco Casserole recipe X10 for the homeless. It has everything they need in this casserole and it is delicious !!
Hi Julia! What a great cause, thank you for using our recipe!
This recipe is delicious! My husband wanted me to use up all the little tortilla chip pieces in the bag somehow so I made a layer of them over the top layer of cheese and then added more cheese on the chip pieces and drizzled on some hot green sauce before I baked it. The crispy layer on top was another great texture and the hot green sauce gave it a kick. I’ll definitely be making this again. Thank you for helping me figure out what to do with my left over taco meat and corn tortillas. This was a perfect find on Google.
Hi Tasha! We’re so glad you and your family enjoyed this recipe. I love to use this recipe for that same reason!
This was easy and my family loved it. Covering my pan required more tortillas than yours (or maybe my tortillas are smaller?) but it turned out great. Thanks for the recipe!
thank you for sharing, Teresa!
Delicious! Didn’t have any poblano peppers so I used pepper jack cheese and Rotel tomatoes and it was the right flavor for us. Easy to prepare! This will go into our monthly rotation!
I once had an appetizer recipe with a layer of ground meat, another of salsa, cheese, sliced olives then repeated layers with salsa on top. It was baked and served with tortilla chips on side to dip. Omg it was so good but I’ve lost the recipe. Might you know how to make it?
I love your page, all of the recipes and ordering recommendations. I just got the tortilla warmer and press. Can’t wait to make healthier tortillas! Thank you!
PS oh and a layer of refried beans.
That sounds like a 7-layer Mexican dip. Lots of various recipes for it.
Hi Jeannie! We haven’t made that before but it sounds delicious. Do you mind elaborating what’s in it? We’re always looking for new recipe ideas!
I love this recipe. I have made it several times and it’s always enjoyed. Question … if you refrigerate overnight, how long would you put in the oven to heat it through?
Hi Angela! For reheating in the oven, we recommend using the original cooking instructions, and then checking at the halfway mark. In this case for 20-25 minutes and checking them around the 10-15 minute mark.
Hello do you drain the can tomato or add the juice as well thank you
Hello Cindy! For this recipe, we suggest adding all contents in the can. Thank you!