Taco Casserole is a family favorite weeknight dinner and a great potluck recipe! Everything you love about a taco is baked into one casserole dish. Crunchy corn chips are topped with a seasoned mixture of ground beef, corn, black beans, cheese and more. Top it off with all of your favorite fixings and enjoy this easy casserole recipe that’s so filling and flavorful!
I love when I can just toss a bunch of tasty ingredients into a casserole dish and call it dinner - and that’s exactly what this easy taco casserole recipe is all about! Ground beef is cooked with onions before being tossed together with corn, black beans, cheese, salsa, and taco seasoning. That seriously satisfying mixture is then spread into an even layer over your favorite brand of crunchy corn chips and baked to perfection in just 15 minutes until that cheese is fully melted and making your mouth water! It’s an incredibly easy taco casserole recipe that’s perfect for both weeknights at home with the family or big potlucks with friends.
What toppings should I serve with taco casserole?
The options here are pretty limitless! Black olives, sour cream, avocado slices, Guacamole, Pico de Gallo, jalapeño peppers, cilantro, more cheese… You see what I mean about limitless? I recommend serving this taco casserole with a toppings bar, that way everyone can top off their serving exactly how they want. More cheese for me, please!
How to Make Taco Casserole
Cook the beef. Cook the ground beef and yellow onions over medium heat for 4-6 minutes or until the meat is fully cooked. Drain any excess liquid once cooked.
Make the mixture. Add the corn, black beans, cheese, salsa, and taco seasoning to the meat mixture. Cook for just 5 minutes to heat through.
Assemble the casserole. Place the corn chips in the bottom of a 9x10 baking dish. Top with the meat mixture in an even layer.
Bake. Bake for 15-20 minutes uncovered at 400°F until the cheese has melted and the casserole is heated all the way through.
Top it off! Remove the casserole from the oven and top with tomatoes, lettuce, cilantro, green onions, sour cream and whatever else your heart desires. Enjoy!
Storing Taco Casserole
You can store leftover taco casserole in an airtight container in the fridge for up to 3 days. Note that with time, the corn chips won’t be as crunchy as they first were, but they’re still tasty. Reheat in the microwave or oven until warmed through. I do not recommend freezing this taco casserole recipe.
Can I make this casserole in the Crockpot?
Yes! Taco casserole can be made in the slow cooker following all of the same steps. Cook it on low for 2-3 hours to fully melt the cheese and warm it all the way through. It’s great to serve it at parties this way, that way it stays nice and warm the whole time. If serving out of the Crockpot, keep the heat set to warm, not low or high.
Ingredient Notes for Taco Casserole
Ground Beef - Feel free to swap this with ground chicken or turkey if you’d prefer.
Black Beans - Make sure to drain the black beans, but don’t worry about rinsing them.
Cheese - If possible, grate the cheddar cheese straight off of the block. It’ll have a much better flavor and consistency that way instead of using pre-grated cheese that’s coated in anti-caking powder.
Salsa - Grab your favorite jar of red or green salsa or use my favorite Easy Blender Salsa recipe!
Easy Taco Casserole
- Cook the ground beef and yellow onion on medium heat for 4-6 minutes or until the meat is fully cooked in a medium-sized skillet. Drain any excess liquid from the beef.
- Add the corn, black beans, 1 cup of cheese, salsa, and taco seasoning to the meat mixture. Cook for 5 minutes to heat through. Set aside.
- Place the corn chips in the bottom of the 9x10 baking dish.
- Top with the meat mixture.
- Bake for 15-20 minutes uncovered at 400 ° F until melted and heat all the way through.
- Remove from the oven and top with tomatoes, lettuce, cilantro, green onion, and sour cream.
- Serve immediately.