Tasty Taco Casserole packed with spicy taco goodness with the convenience of a casserole. Just follow the easy step by step photo instructions.
Editor’s Note: Originally published on December 3, 2017. Updated with more detailed instructions and updated photos.
This is Mexican comfort food at its best — a wonderful taco like southwest casserole that is easy enough to be a weeknight recipe.
I do love good Mexican, and I’m showing my Gringo genes when I say I like ground beef for my taco and beef based Mexican. I do like shredded beef, but that is a change of pace. I apologize for that but is just my midwest Gringo coming out.
This recipe had its original inspiration with several recipes called Mexican Lasagna that used dry lasagna pasta and relied on the fluid to cook the pasta.
But this is more of a taco meat version of my popular Healthier Chicken Enchilada Casserole in 60 Minutes and not related very much to the inspiration recipes.
The wife asked for seconds, but we agree on a nice 4.
Pro Tips: Recipe Notes for Taco Casserole
I’m using a slightly modified version of my Spicy Taco Meat. You could use any taco mix, but mine is much better and worth the effort. But I do not include the spiciness.
I want a meaty casserole. Many recipes used the same amount of meat but twice as large pan. Way too thin for me.
There are lots of options for the starch part of this recipe. Some use lasagna noodles and call it Taco or Mexican Lasagna.
Other recipes will use corn chips. They seem to get soggy when I do things like that and fall apart.
To me, tortillas hold up better. Here I’m using flour tortillas which will hold up better. You can use corn tortillas if you want.
Most of the model recipes used a can of enchilada sauce (disgusting stuff). I eventually made my own with the tomato sauce and spices.
Other Great Tex-Mex Casseroles
Preheat the oven to 350 conventional.
Chop one medium onion. In a large skillet, brown 1 pound of ground beef with the onion. Near the end of cooking, add 3 cloves crushed garlic and cook additional 1-2 minutes. Drain fat.
Add 3 tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper. Add a 4 oz can of green chilis, 15 oz tomato sauce, and 14 oz can of low sodium black beans drained and rinsed. Add optional 1 cup frozen corn. Mix well.
Cut six 6-inch flour tortillas in half.
Prep an approximately 10X7 baking pan with a heavy spray of PAM. Start by covering the bottom of the pan with four of the tortilla halves with the straight cut edges to the sides and ends of the pan.
Add 2 cups of the filling mixture and sprinkle with 1/2 cup of shredded cheese.
Repeat layering with tortilla, filling, and cheese twice more, but the final layer of cheese should be 1 cup.
Bake at 350 for 30 to 35 minutes until nicely brown. Serve with topping of your choice.
Originally published on December 3, 2017.