Best taco casserole recipe! This flavorful casserole is made with pantry staples. Includes vegetarian and freezer meal version directions.
Taco casserole is one of my favorite quick and easy dinner recipes. This casserole takes about 30 minutes to make, and it’s made with pantry staple ingredients.
It’s also really flexible and easy to change up to suit your tastes (check out the “tips” section for ideas).
Taco casserole also freezes well. I double up and make one for dinner and freeze the second for another night. I’ve included directions to help you make this as a freezer meal, too.
How to make taco casserole
Cook the ground beef. Drain and set aside.
Drizzle the olive oil in the skillet. Add the onion and garlic to the now-empty skillet. Cook until softened.
Stir in the tomato paste and seasonings. Add the ground beef back in along with the beans.
Remove the skillet from the heat. Stir in the salsa and 3/4 cup of the shredded cheese.
Sprinkle with remaining cheese and cook until the cheese has melted and casserole has cooked through.
Tips
- Ground beef: I like to use 90% lean ground beef in this recipe. You can use ground beef that is leaner (or less lean) if you prefer. Also, feel free to sub ground turkey or ground chicken in place of the ground beef.
- Beans: Other good choices are dark red kidney beans or pinto beans. If you’re looking for a way to stretch this casserole, feel free to add a second can of beans.
- Chili powder: I like to use ancho chili powder because of its smoky flavor. However, you can use regular chili powder instead.
- Salsa: Pick a tomato based salsa that you like. You can use mild, medium, or hot.
- Cheese: Feel free to use a little more or less cheese to taste. Also, other shredded cheese blends, like fiesta or Mexican, work well, too.
- Skillet: If you don’t have an oven-safe skillet, carefully transfer the mixture into a greased 9×13-inch casserole dish after step 11.
- Spicy: The casserole is mild. To give it more heat, increase the amount of chili powder, use medium or hot salsa, or both.
Vegetarian version
To make this casserole vegetarian, skip steps 3-4. In step 9, stir in 1-2 additional cans of beans.
How to serve
How to serveWe eat it this casserole on top of tortilla chips. You can top it with your favorite taco toppings like pico de gallo, lettuce, cilantro, diced fresh tomato, guac or sour cream.
How to freeze
To freeze this casserole, prepare through step 11. Transfer to an oven and freezer-safe casserole dish. I like to use a disposable aluminum pan.
Let it cool to room temperature. Press a sheet of plastic wrap onto the surface of the casserole, and cover tightly with aluminum foil.
Freeze for up to 3 months. To cook, thaw in fridge overnight.
You may find that you need to increase the baking time. Sprinkle remaining cheese on top in the last 15 minutes of baking.
More ground beef recipes!
More ground beef recipes!If you’ve tried this taco casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Taco Casserole
Ingredients
- 1 ½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 medium white or yellow onion (diced)
- 4 cloves garlic (minced)
- 15 ounce can black beans (drained and rinsed)
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 2-15 ounce jars tomato salsa
- 2 cups shredded cheddar or cheddar Jack cheese (divided)
Instructions
- Arrange a rack in the middle of the oven and heat to 350F.
- Heat a large, high-sided skillet over medium heat.
- Add the beef and cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes.
- Remove ground beef to a plate, and drain any remaining fat from the skillet.
- Add the tablespoon of oil to the now-empty skillet, and heat until shimmering.
- Add the onion and garlic.
- Cook, stirring occasionally, until softened, about 5 minutes.
- Turn heat to medium-low.
- Add the chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste, and stir to combine.
- Return the beef to the pan, and stir in along with the beans.
- Cook for 2 minutes.
- Remove the skillet from the heat, and stir in the salsa and 3/4 cup of the cheese.
- Sprinkle with the remaining 1 ¼ cups cheese.
- Bake until the cheese is melted and casserole is heated through, about 15-20 minutes. Let sit for 5 minutes before serving.
Notes
- Ground beef: I like to use 90% lean ground beef in this recipe. You can use ground beef that is leaner (or less lean) if you prefer. Also, feel free to sub ground turkey or ground chicken in place of the ground beef.
- Beans: Other good choices are dark red kidney beans or pinto beans. If you're looking for a way to stretch this casserole, feel free to add a second can of beans.
- Chili powder: I like to use ancho chili powder because of its smoky flavor. However, you can use regular chili powder instead.
- Salsa: Pick a tomato based salsa that you like. You can use mild, medium, or hot.
- Cheese: Feel free to use a little more or less cheese to taste. Also, other shredded cheese blends, like fiesta or Mexican, work well, too.
- Skillet: If you don't have an oven-safe skillet, carefully transfer the mixture into a greased 9x13-inch casserole dish after step 11.
- Spicy: The casserole is mild. To give it more heat, increase the amount of chili powder, use medium or hot salsa, or both.
- How to freeze: To freeze this casserole, prepare through step 11. Transfer to an oven and freezer-safe casserole dish. I like to use a disposable aluminum pan. Let it cool to room temperature. Press a sheet of plastic wrap onto the surface of the casserole, and cover tightly with aluminum foil. Freeze for up to 3 months. To cook, thaw in fridge overnight. You may find that you need to increase the baking time. Sprinkle remaining cheese on top in the last 15 minutes of baking.
- Nutrition values are estimates.
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