Taco Casserole

This easy casserole brings together all the best parts of a classic taco dinner in one baking dish. Think seasoned ground beef, black beans, corn, crunchy tortilla chips, plenty of cheese, and all your favorite toppings layered together, almost like a Tex-Mex lasagna! This casserole can be assembled in just 30 minutes and on the table in under an hour for a convenient family dinner everyone at the table will love.

For a full Taco Tuesday spread, serve it with queso dip, fresh restaurant-style salsa, and plenty of tortilla chips for scooping!

What's in taco casserole?

This recipe has three parts. First, there's a meat mixture made of ground beef, sweet bell peppers, onions, tomatoes, black beans, and corn kernels. Then there's shredded, melty Mexican-style cheese, and finally tortilla chips. The components get layered into a casserole dish and baked, then topped with your favorite fresh taco toppings like guacamole, sour cream, pico de gallo, fresh cilantro, and crisp shredded lettuce.

Can you use frozen corn in taco casserole?

You sure can! Fresh and frozen corn both work great in this casserole. If using fresh, there's no need to cook the corn first. If using frozen, you don't even have to thaw it; just toss the frozen kernels right into the beef mixture.

Can you use a different kind of beans for taco casserole?

Certainly. If you don't have black beans, pinto or kidney beans will work well. The beans are there to soak up all the flavor from the taco seasoning, so you really can't go wrong with the variety.

Are poblano peppers spicy?

Large, dark green poblano peppers are mildly spicy. They're somewhere between the heat of an Anaheim pepper and a jalapeño. Removing the seeds before cooking helps lessen the heat if you're worried about making this dish too spicy. You can also swap the poblano for a milder Anaheim pepper (it's long and light green). Here’s a full rundown of different types of hot peppers.

Can you make taco casserole ahead of time?

The answer is mostly yes! The ground beef, pepper, and onion mixture can be made up to two days in advance and stored in an airtight container in the refrigerator. Wait until just before baking to assemble the casserole so the chips still have some crunch. Leftovers can be stored in the refrigerator for up to three days—the chips will soften over time, but the casserole will still be delicious.

How to Make Taco Casserole

INGREDIENTS

• Peppers: Bell peppers bring sweetness, color, and a tender bite, while the poblano adds a mild smoky heat that gives the filling a little extra depth.
• Onion: Once cooked down, onion gives the casserole a savory base and plenty of flavor.
• Garlic: A few cloves of garlic bring bold, savory flavor to the beef and veggie mixture.
• Ground beef: Hearty, filling, and full of classic taco flavor, ground beef is the backbone of the casserole. Stick with lean ground beef for this, or use ground turkey if you want something lighter.
• Taco seasoning: All those familiar taco spices come together in one easy packet.
• Diced tomatoes with green chiles: This brings a little tang, moisture, and gentle heat to help round out the filling.
• Black beans: Extra heartiness and a creamy texture make the filling feel more substantial.
• Corn: Little pops of sweetness balance the savory beef and spices.
• Salt: Add salt to the ground beef filling to boost the flavor. This recipe calls for kosher salt, so if table salt is what you have, use a little less.
• Tortilla chips: Crunchy layers give the casserole its taco-night personality and help soak up the flavorful filling. Sturdy chips are best so they don’t disappear into the casserole.
• Shredded cheese: Melty, gooey cheese holds the layers together and adds plenty of comfort-food appeal. This recipe calls for a Mexican-style blend, but cheddar, monterey jack, or a mix of both would all be delicious.

STEP-BY-STEP INSTRUCTIONS

Start by cooking the bell peppers, onion, poblano, and garlic until they’re nice and tender. Don’t rush this step—giving the vegetables a little time helps build lots of flavor right from the start.

Add the ground beef and taco seasoning, then cook until the meat is browned and broken up into small crumbles. Stir in the tomatoes and green chiles, black beans, corn, and a little salt. This becomes the filling for the casserole.

Spread a layer of tortilla chips in the bottom of the baking dish, then spoon half of the beef mixture evenly over the top and finish with a good layer of cheese. Repeat the layers once more. Try to get the filling all the way to the edges so every scoop has a little bit of everything.

Add a final sprinkle of cheese then pop the casserole in the oven until the cheese is fully melted and just starting to turn golden on top.

Once the casserole is out of the oven, let it sit for about 10 minutes before serving so it has a chance to settle a bit. That little rest makes it much easier to scoop.

Spoon big helpings onto plates, then load them up with all the good stuff: lettuce, pico, avocado, cilantro, sour cream, black olives, and hot sauce. Serve extra tortilla chips on the side for scooping. This is one of those casseroles that’s extra fun because everyone can fix up their own plate exactly how they like it.

A full list of ingredients and directions can be found in the recipe below.