Our Taco Casserole has everything you love about delicious tacos layered into one irresistible dish! It’s the ultimate easy comfort food for busy families. Perfect for Taco Tuesday or a quick weeknight dinner!
Taco Casserole
My family loves this recipe! I am a huge fan of it because it is a super easy recipe. Casserole are known for being easy, delicious, and filling. It’s amazing how much easier your life becomes when you make a casserole for dinner.
Taco Casserole Ingredients
- Ground beef – Ground sausage, chicken, or turkey would also work in this dish
- Onion – makes a great savory base
- Cream of mushroom soup – A traditional casserole ingredient!
- Cream of chicken soup
- Red enchilada sauce – Can be mild or hot, depending on spice preference
- Canned green chilis
- Cheddar cheese – shredded sharp cheddar or Mexican blend works too
- Tortilla chips – about 1 bag, broken into smaller pieces (not too small, that will make the casserole soggy)
How to Make Taco Casserole
- Preheat the oven to 350F.
- Brown the beef and onion in a large skillet over medium heat. Drain excess fat.
- Mix in soups, enchilada sauce, and chilis to the skillet. Simmer for 5 minutes.
- To a casserole dish, add half of the chips broken into large pieces to cover the
bottom. - Add half of the beef mixture on top of the chips, followed by another layer of chips,
then the rest of the meat mixture. - Top with shredded cheese.
- Bake uncovered for 20 minutes.
- Broil the casserole for 2 minutes at the end of cooking to achieve the golden brown, bubbling cheese
Additional Ingredient Options:
- Guacamole
- Salsa
- Beans
- Rice
- Jalapenos
- Bell Peppers
- Corn
- Cilantro
- Tator Tots in place of tortilla chips
Can I make Taco Casserole Ahead of Time?
- Yes! Cook the beef mixture, assemble the layers in a baking dish, let it cool, and then tightly cover.
- It’ll keep in the fridge for a day or two, or you can freeze it for up to a month.
- If frozen, thaw the casserole in the fridge overnight before baking. It will need a bit more time to bake compared to making it fresh. Cover with foil and bake for 20 minutes. Then, uncover it and cook for another 15 minutes or so until it’s hot.
- Aluminum baking pans are perfect if you’re bringing Taco Casserole to a potluck or making several.
This taco casserole is packed full of outstanding flavor! Taco night is done the easy way when it’s turned into a comforting casserole. No frying shells or assembling tacos:) It is picky-eater approved, making it a great family meal that is done in less than 40 minutes from start to finish. Have fun by customizing your toppings to suit your tastes.
More Dinners by The Blogette to Try Next:
- Chicken Fajita Casserole
- Dorito Casserole
- Taco Bell Gordita Ring
- KFC Chicken Bowl Casserole
- Mexican Chicken and Rice
- Broccoli Cheese Casserole
Taco Casserole
Equipment
- 9×13 Casserole dish
- 12 inch skillet
- Knife
- Cutting board
- spatula or wooden spoon for serving
Ingredients
- 1½ pounds ground beef
- 1 medium onion, diced
- 10½ ounces condensed cream of mushroom
- 10½ ounces condensed cream of chicken
- 10 ounces red enchilada sauce, mild
- 4 ounces canned green chilis
- 16 ounces sharp cheddar cheese, shredded
- 12 ounces tortilla chips, about 1 bag
Instructions
- Preheat the oven to 350°F.
- Brown the beef and onion in a large skillet over medium heat. Drain of excess fat.
- Mix in soups, enchilada sauce, and chilis to the skillet. Simmer for 5 minutes.
- To a casserole dish, add half of the chips broken into large pieces to cover thebottom. Avoid breaking the chips into tiny pieces, as the tortillas will soften.
- Add half of the beef mixture on top of the chips, followed by another layer of chips,then the rest of the meat mixture.
- Top with shredded cheese.
- Bake uncovered for 20 minutes.
- Broil the casserole for a 2minutes at the end of cooking to achieve the golden brown, bubbling cheese.
Can you use the white enchilada sauce instead of the red?
My family loved this, will definitely be adding this to taco nights. I did tweak the recipe a bit, I blended up mushrooms, carrots, onion to Sautee with the meat. It helps with getting extra veggies on my kids plate. I also used Rotel since that is what I had on hand. But it still turned out really good, topped it with black olives, avocado and sour cream.
I made this. Also used more hamburger(2lbs), two pkgs taco seasoning, a can of refried beans, can of Rotel(didn’t have green chilies), and a half a jar of chunky salsa. Turned out great.
I made this pretty much as written. Just subbed 2 cans of cream of chicken and it was a hit!! Making it again this week.