Easy taco casserole made with tortillas and taco-seasoned ground beef, melted cheese, crisp lettuce, fresh tomatoes and crunchy tortilla chips. This taco bake captures all the flavors of a taco in casserole form and is perfect for feeding a crowd.
This taco casserole with tortillas is a quick, family-friendly dinner that takes about 10 minutes to prep. Kids and adults love it, and it’s an ideal choice for a busy weeknight or Taco Tuesday.
Why this taco bake works
- Fast and simple way to serve tacos without assembling individual shells.
- Feeds many people and uses fewer dishes than making individual tacos.
- Easily adapted to lower carb or lighter versions.
- Can be a one‑pan meal if you use a large skillet and an ovenproof dish.
- Made with fresh vegetables, homemade or packet taco seasoning, and protein.
How to make the taco bake
- Sauté the onions and green peppers in a large skillet over medium-high heat.
- Brown the ground beef, add minced garlic, then stir in taco seasoning and water (follow packet directions or use a homemade blend).
- Pour the beef mixture into a 9×13 baking dish. Top with shredded Mexican cheese and bake until the cheese is melted and gooey.
- Remove from the oven and scatter tortilla chips over the top. Add more shredded cheese, return to the oven until the cheese melts, then finish with your favorite toppings: shredded lettuce, tomatoes, salsa, sliced jalapeños, olives and a dollop of sour cream.
How to make the taco casserole healthier
To lighten the recipe, substitute ground turkey or chicken for the beef, choose reduced‑fat cheese and sour cream, and use beans and chips that are lower in carbs if you prefer. Canned black beans work well if drained and rinsed. If time allows, use a homemade taco seasoning to avoid excess salt and additives; otherwise a store packet is fine for convenience.
If you don’t have every ingredient, improvise—romaine works if you don’t have shredded lettuce, and adding corn or different beans is delicious. For extra flavor try enchilada sauce or crushed corn chips like Fritos for a fun crunch.
How to freeze taco casserole
To freeze: Cook the beef mixture, pour it into a baking dish, let it cool, then cover tightly with foil (double-wrap if desired) and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight or let sit at room temperature briefly, then bake and finish with chips and cheese as directed in the recipe.
Leftover tips: If you plan to keep leftovers, don’t add fresh toppings like lettuce until serving. Store the leftover portion of the bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven (about 275°F) until warmed through, then add fresh garnishes.
Easy Taco Casserole with Tortillas Recipe
April Boller Wright
Ingredients
- 1 lb ground beefUse at least 80% fat for best flavor
- 1 packet taco seasoningFollow package directions or use a homemade blend
- 1/2 – 1 cup black beansDrained and rinsed
- 2 cups Mexican shredded cheese
- 1 bag tortilla chips
- 2 cups shredded lettuce
- 1/2 cup sour cream
- 1/8 cup jalapeñosOptional, sliced thin
- 1 cup grape tomatoes
- 1/4 cup black olives
- 1 cup red onionsDiced
- 2 tsp garlicMinced
- 2/3 cup green peppersDiced
Instructions
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Preheat the oven to 350°F. In a large skillet over medium-high heat, sauté the diced red onion and green peppers. Add the ground beef and brown. Stir in the minced garlic, then add the taco seasoning and water according to the packet (or use a homemade blend), and simmer briefly.
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Transfer the seasoned beef mixture to a 9×13 baking dish. Sprinkle the shredded cheese evenly over the beef and bake until the cheese is melted and gooey, about 10–15 minutes.
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Remove the dish from the oven, scatter tortilla chips on top, and add a little more shredded cheese. Return to the oven until the top cheese melts. Finish with shredded lettuce, tomatoes, olives, sliced jalapeños and sour cream. Serve immediately.
Notes
Tips to make this taco bake
- Taco seasoning: Use a store packet for convenience or make a homemade blend to control salt and additives.
- Ground beef: 80/20 beef gives more flavor, but leaner beef, turkey, or chicken are fine substitutes.
- Healthier options: Use low‑fat cheese and sour cream, substitute turkey or chicken, choose bean‑based or low‑carb chips, or omit chips entirely for a lower carb dish.
- Add-ins: Corn, chili beans, green chiles, enchilada sauce or refried beans can be layered for extra texture and flavor.
- Toppings: Salsa, shredded lettuce, tomatoes, olives, jalapeños, crushed chips, cilantro or radishes are all great options.
- Freezing: Cool the cooked beef mixture, transfer to a baking dish, wrap tightly with plastic and foil, and freeze up to 3 months. Thaw before finishing the bake as directed.
- Leftovers: If saving portions, store the meat mixture separately from fresh garnishes and add toppings when reheating and serving.
This recipe was published on Jan 11 2018 and updated Jan 28 2019. No changes to the recipe.
Nutrition
Did you make this? Tell us in the comments and save this recipe for later! If you enjoy this ground beef recipe you might also like the author’s meatloaf or other beef and low‑carb recipes.
You may also like these other recipes:
- Low Carb Smothered Chicken with Bok Choy
- Cheeseburger Salad (Low Carb)
- Cheesy Low Carb Crusted Spinach and Mushroom Steak Rolls
- Asparagus Beef Roll Ups
- Chicken Tacos