Description

This hearty Taco Casserole combines seasoned ground beef, vibrant vegetables, black beans, and corn layered with tortillas and melted cheddar cheese, baked to bubbly perfection. It’s a comforting and flavorful dish perfect for family dinners or casual gatherings, offering a delicious twist on classic taco flavors in an easy-to-make casserole.

Ingredients

Meat and Vegetables

2 teaspoons olive oil
1 cup chopped yellow or red onion
1 pound ground beef (or ground turkey or ground chicken)
1 red bell pepper, chopped

Spices and Seasonings

1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon black pepper

Additional Ingredients

1 cup frozen corn or canned corn (drained if canned)
15 ounce can black beans (rinsed and drained)
1 ½ cups jarred salsa (divided, medium heat recommended)
8 corn tortillas
8 ounces shredded cheddar cheese (or Mexican cheese blend, about 2 cups)

Optional Toppings

Chopped fresh cilantro
Avocado slices
Chopped red or green onion
Fresh tomatoes
Black olives
Sour cream

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Instructions

Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the casserole.
Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring frequently, for about 2 minutes until softened.
Brown Meat: Add ground beef to the skillet, breaking it apart with a spoon, and cook until browned and no longer pink. Drain excess grease from the pan to reduce fat.
Add Bell Pepper: Stir in the chopped red bell pepper and cook for another 2 minutes, stirring often to slightly soften the peppers.
Season and Combine: Mix in chili powder, ground cumin, garlic powder, dried oregano, salt, black pepper, corn, black beans, and 1 cup of salsa. Stir everything together until combined then remove from heat.
Prepare Baking Dish: Spread the remaining ½ cup salsa evenly across the bottom of a 13×9-inch baking dish to add moisture and flavor to the base.
Layer Tortillas: Arrange 4 corn tortillas side by side on top of the salsa layer, covering the bottom of the dish as completely as possible.
Add Beef Mixture and Cheese: Spread two-thirds of the beef and vegetable mixture over the tortillas, then sprinkle one-third of the shredded cheese evenly over the meat layer.
Second Layer: Place the remaining 4 tortillas on top of the cheese layer. Spread the remaining beef mixture over these tortillas followed by the rest of the shredded cheese.
Bake Covered: Lightly spray the underside of aluminum foil with cooking spray to prevent sticking, then cover the casserole tightly. Bake in the preheated oven for 25 minutes.
Bake Uncovered: Remove the foil and bake uncovered for an additional 5-10 minutes until the casserole is hot, bubbly, and the cheese starts to brown.
Serve: Remove from oven and let sit briefly before serving. Top with optional toppings such as fresh cilantro, avocado slices, chopped onions, tomatoes, olives, or sour cream as desired.

Notes

Ground turkey or chicken can be substituted for beef for a leaner option.
Use your preferred level of salsa heat to adjust spiciness.
Spraying foil prevents the melted cheese from sticking and tearing when removing the cover.
To make it gluten free, ensure the corn tortillas are certified gluten free.
This casserole can be refrigerated overnight and reheated for a quick meal.
Optional toppings add freshness and texture—feel free to customize as you like.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican-American