Cheesy Taco Casserole
Ground beef, salsa, and melty cheese come together in this cozy taco casserole that smells like Tuesday night happiness. Layered like lasagna but with beefy taco guts, cheesy crowns, and crunchy tortilla chips tucked in—it's perfect for scooping straight from the dish with a fork you probably didn’t need to set the table for anyway.
6
servings
Ingredients
Main Ingredients
- 1 lb (450 g) ground beef
- 1 cup (240 ml) salsa not too watery
- 1 cup (165 g) corn kernels frozen or canned, drained
- 1 small onion diced
- 1/3 cup (80 ml) mayonnaise
- 2 tsp chili powder
- 1 tsp ground cumin
- 3 cups (90 g) crushed tortilla chips
- 1 cup (110 g) cheddar cheese shredded
- 1 cup (110 g) Monterey Jack cheese shredded
To Serve
- sour cream for dolloping
- fresh cilantro chopped
- tomato diced, for topping
- green onions sliced, for topping
Equipment
- 2-quart casserole dish
- Large skillet
- Mixing spoon
- Knife
- Cutting board
- Cheese grater
- Aluminum foil
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.
- Dice the onion and shred the cheeses if not using pre-shredded.
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Drain excess fat.
- Add salsa, corn, onion, mayonnaise, chili powder, and cumin to the beef. Stir and cook for 2–3 minutes until combined and warmed through.
- Layer half of the beef mixture into the casserole dish and spread evenly. Sprinkle with half the crushed tortilla chips and half the cheese.
- Repeat the layers: add remaining beef mixture, then chips, then the rest of the cheese.
- Cover with foil and bake for 30 minutes, until cheese is melted and bubbly.
- Let the casserole rest for 5 minutes. Top with sour cream, cilantro, tomatoes, and green onions before serving.
Notes
This casserole is flexible—swap in ground turkey or black beans for beef to make it lighter or vegetarian. For extra crunch, reserve some chips to sprinkle on during the last few minutes of baking.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- To freeze: assemble the casserole, cover tightly, and freeze before baking for up to 2 months. Defrost and bake as directed, adding 10 minutes to the bake time.
Nutrition
Calories: 550kcal | Carbohydrates: 32g | Protein: 28g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 920mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 350mg | Iron: 3.6mg