Best taco casserole recipe! This flavorful casserole is made with pantry staples, and the recipe includes vegetarian and freezer meal 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 can easily be changed up to suit your tastes (check out the “recipe 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.
Ingredient notes and substitutions
- 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.
How to make taco casserole
Step 1: Cook the ground beef. Drain and set aside.
Step 2: Drizzle the olive oil in the skillet. Add the onion and garlic to the now-empty skillet. Cook until softened.
Step 3: Stir in the tomato paste and seasonings.
Step 4: Add the ground beef back in along with the beans.
Step 5: Remove the skillet from the heat. Stir in the salsa and 3/4 cup of the shredded cheese.
Step 6: Sprinkle with remaining cheese and cook until the cheese has melted and casserole has cooked through.
Recipe Tips!
- Vegetarian version: To make this casserole vegetarian, skip steps 3-4. In step 9, stir in 1-2 additional cans of beans.
- Spicy: The casserole is mild. To give it more heat, increase the amount of chili powder, use medium or hot salsa, or both.
- 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.
How to serve
We eat it this casserole on top of tortilla chips or with tortilla chips for scooping up the casserole. You can top it with your favorite toppings like pico de gallo, lettuce, cilantro, diced fresh tomato, guacamole, 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. Remove the plastic wrap before baking.
You may find that you need to increase the baking time. Sprinkle remaining cheese on top in the last 15 minutes of baking.
Storage
Store any leftover taco casserole in an airtight container in the refrigerator. It should keep for up to 4 days when properly stored in the fridge.
More ground beef recipes!
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Taco Casserole
Equipment
- Oven safe skillet
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 9×13-inch casserole dish after step 11.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Tom says
Great recipe. I used ground chipotle instead of ancho and Lucky Habanero medium salsa. It did take over an hour not 33 minutes though.
Kate says
Thank you!
Samra says
I made this for dinner a couple nights ago. We each had seconds and there was just enough left for me to have some for lunch today, lucky me! The recipe was easy and satisfying. Will make it again.
Kate says
Thank you! I’m glad that you liked it!
Jen says
Made this for dinner tonight and it was a success. The kids loved it and my husband had seconds. The only thing we were sad about is there were no leftovers for lunch the next day. Next time I’ll double the recipe.
Kate says
I’m so glad that it was a hit! =) Thank you!
Mary Ann says
This was a delicious casserole. I served it over tortilla chips then topped with sour cream and guacamole. It was so, so good!
Kate says
Thank you! I’m glad you enjoyed it!
Kristina says
My friend dropped off this freezer meal as a gift and it was a hit! She added some bell peppers and we ate it with tortillas. We didn’t have leftovers so I had to text her for the recipe so I could make more!
Kate says
Yay!! What a nice friend! Freezer meals make such a good gift. =) I’m glad that you enjoyed it, and thank you for taking the time to come on and leave a comment! =)
Delores says
I was looking for a recipe to use what I had in the house and came across this recipe. We loved it! I added an extra can of beans and followed your picture and put it over chips. The kids want this one again.
Kate says
I’m so glad! My kids love this, and I love how easy it is to make! =)