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Taco Casserole

In the world of weeknight dinners, Taco Casserole stands out as an easy-to-make, no-fuss option. This dish brings the familiar flavors of Taco Tuesday to your table without the fuss of assembling individual tacos.

Start by browning ground beef or turkey in a skillet, toss in onions and garlic, and let them mingle until things look cooked. Sprinkle in a packet of taco seasoning – you know, the one you can find at any grocery store – and mix it up.

Now, here comes the easy part. In a baking dish, layer the cooked meat, add some black beans, corn, and cherry tomatoes. Top it all with a heap of shredded cheddar and Monterey Jack cheese because who doesn’t love melted cheese? And for that extra kick, throw in some crushed tortilla chips on top.

Pop the dish into a preheated oven for about 20-25 minutes, or until the cheese turns into that gooey perfection we all adore. Take it out, let it chill for a bit, then garnish with diced avocados, a dollop of sour cream, pico de gallo, and maybe some fresh cilantro if you’re feeling fancy.

Scoop it onto plates, and there you have it – Taco Casserole. It’s not a culinary masterpiece, just a simple, tasty dish that combines all the taco goodness without the hassle. And hey, it won’t take up your entire evening in the kitchen. It’s a no-drama, straightforward solution for a satisfying dinner that won’t disappoint.

Taco Casserole

Taco Casserole

Taco Casserole, a Tex-Mex delight, melds seasoned ground beef with black beans, corn, and tomatoes. Topped with a blend of cheeses, crunchy tortilla chips, and garnished with avocado, sour cream, and pico de gallo, this baked dish is a convenient and festive ode to Taco Tuesday, delivering a flavor-packed fiesta in every bite.
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6 people
Calories 450 kcal


  • Large skillet
  • Baking dish (9×13 inches)
  • Mixing bowls
  • Chef's knife
  • Cutting board


  • 1 lb ground beef or turkey
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup crushed tortilla chips
  • 1 avocado diced
  • ½ cup sour cream
  • ½ cup pico de gallo
  • Fresh cilantro chopped (for garnish)

Inline Ingredients:

  • Taco seasoning
  • Crushed tortilla chips
  • Pico de gallo
  • Sour cream


  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Cook the Meat: In a large skillet over medium heat, cook the ground beef or turkey until browned. Add chopped onions and garlic, sauté until onions are translucent. Drain excess fat.
  • Season the Meat: Stir in the taco seasoning, following the packet instructions. Add a splash of water if needed. Mix well.
  • Layer the Casserole: In a greased 9×13-inch baking dish, spread the seasoned meat evenly as the base layer.
  • Add Beans and Veggies: Scatter black beans, corn, and halved cherry tomatoes over the meat layer.
  • Cheese and Crunchy Topping: Sprinkle a generous layer of cheddar and Monterey Jack cheese over the veggies. Top with crushed tortilla chips for a satisfying crunch.
  • Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Garnish and Serve: Remove from the oven, and let it rest for 5 minutes. Garnish with diced avocado, a dollop of sour cream, pico de gallo, and fresh cilantro.
  • Serve and Enjoy: Scoop out servings, making sure each portion has a bit of every layer. Enjoy the flavor-packed journey of Taco Tuesday in a single casserole dish!


  1. Customize your taco casserole with additional toppings like sliced jalapeños or olives.
  2. Make it vegetarian by substituting the meat with plant-based alternatives.
  3. This casserole can be prepared in advance and refrigerated; simply bake when ready to serve.
Keyword Casserole Dish, Taco Casserole, Taco Tuesday, Tex-Mex
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Erika Herbert
Erika Herbert