Taco Casserole
A delicious and comforting weeknight meal, taco casserole layers seasoned ground beef, black beans, corn, and melty cheese on a bed of crispy tortilla chips. It's quick, customizable, and always a crowd-pleaser.
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- ½ cup water
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen corn
- 1 can 10 oz diced tomatoes with green chilies
- 2 cups shredded cheddar cheese
- 3 cups tortilla chips slightly crushed
- Toppings: Sour cream green onions, diced tomatoes, avocado, or any toppings you love
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned.
- Add the diced onion and minced garlic, cooking for 3-4 minutes until softened.
- Stir in the taco seasoning and water, simmering for 5 minutes until thickened.
- Add the black beans, corn, and diced tomatoes (undrained), stirring to combine.
- Spread half of the crushed tortilla chips in a 9x13-inch baking dish.
- Pour the meat mixture over the chips and spread evenly.
- Top with 1½ cups of shredded cheese, then add the remaining crushed chips and sprinkle with the remaining ½ cup of cheese.
- Bake for 20-25 minutes, or until bubbly and golden.
- Let rest for 5–10 minutes before serving. Top with sour cream, green onions, and any other desired toppings.
Notes
- For a spicier version, add chopped jalapeños or a drizzle of hot sauce.
- Substitute ground turkey or chicken for a leaner version.
- This casserole can be made ahead—assemble it and refrigerate until ready to bake.
- Leftovers store well in the fridge for up to 4 days or can be frozen for up to 2 months.