Taco Casserole Recipe

An overhead view of a baking dish of taco casserole with a slice taken out. Lettuce, tomatoes, and black olives on top.

This easy Taco Casserole is a fun twist on taco night! Layers of tortilla chips, refried beans, taco meat, tomatoes, and melty cheese are baked in the oven and then loaded with your favorite toppings.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 460kcal

Author John Kanell

Ingredients

1 tablespoon olive oil
1½ pounds lean ground beef (675g)
1 yellow onion diced (253g)
1 (14.5-ounce/411g) can diced tomatoes (undrained)
¼ cup taco seasoning (32g)
2 cups tortilla chips (77g)
1 31-ounce can refried beans (878g)
3 cups shredded cheddar cheese (252g)

Toppings (optional):

Sour cream
Diced tomatoes
Shredded lettuce
Sliced black olives
Avocado

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
Heat the olive oil in a large skillet over medium-high heat. Add the beef and onion, and cook until the beef is browned, about 5 minutes. Stir in the tomatoes and their juices and taco seasoning. Reduce the heat to medium and bring to a simmer. Cook, stirring occasionally, until the mixture is thickened and most of the liquid has evaporated, about 7 minutes. Remove from the heat.
Slightly crush the tortilla chips and layer in the bottom of the baking dish. Spoon the beans in an even layer over the chips. Spread the beef mixture over the beans and top with the cheese.
Bake for 20 minutes or until the cheese melts and the beans are heated through. Add your favorite toppings and serve hot with tortilla chips.

Notes

Do not drain the liquid off the cooked beef. Cooking the beef and onion will create some liquid in the pan, but don't discard it! It adds needed moisture and flavor to this taco bake recipe, and it will be too dry if you drain it. Once cooked, the beef mixture should be a 'sloppy joe' consistency.

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