This cheesy, layered taco casserole brings all the bold flavors of your favorite taco night into one cozy, oven-baked dish. With layers of seasoned ground beef, black beans, melty cheese, and tender corn tortillas, it’s perfect for feeding a crowd—or guaranteeing leftovers that actually get eaten.
📋 Quick Recipe Snapshot
🍽 Servings: 6–8
⏱ Prep Time: 20 minutes
🔥 Cook Time: 40 minutes
🕒 Total Time: 1 hour
📎 Tags: Mexican-Inspired | Make-Ahead Friendly | Family Dinner | Gluten-Free Option
🛒 Ingredients
🔸 Meat Filling
450 g ground beef
1 medium yellow onion, diced
2 tsp minced garlic
60 g taco seasoning (about 1 packet)
120 ml water
410 g canned fire-roasted diced tomatoes (with juices)
115 g canned green chiles
425 g canned black beans, drained and rinsed
🔸 Assembly
18 corn tortillas
650 g shredded jack and cheddar cheese blend
🔸 For Serving
1–2 medium tomatoes, diced
1 bunch green onions, sliced
Sour cream, to taste
👩🍳 Step-by-Step Instructions
Preheat & Prep
Preheat oven to 175°C (350°F).
Lightly grease a 23×33 cm (9×13 inch) baking dish.
Cook the Meat Mixture
In a large skillet, brown the ground beef and diced onion over medium heat until beef is no longer pink and onion is softened.
Add minced garlic and cook for 1 minute until fragrant.
Season & Combine
Stir in taco seasoning and water. Mix well.
Add fire-roasted tomatoes (with juices), green chiles, and black beans. Stir to combine and heat through. Remove from heat.
Layer the Casserole
Place 6 corn tortillas on the bottom of the baking dish, overlapping as needed.
Spread ⅓ of the meat mixture evenly over the tortillas.
Sprinkle ⅓ of the cheese (about 215 g) on top.
Repeat this process two more times for a total of 3 layers.
Bake
Cover the dish with aluminum foil.
Bake for 30–40 minutes, until bubbling and the cheese is fully melted.
Rest & Garnish
Let the casserole rest for 10 minutes before slicing. This helps the layers stay intact.
Top with diced tomato and sliced green onions. Serve with sour cream.
💡 Tips for Success
Make it spicy: Use hot green chiles or add jalapeños to the meat layer.
Gluten-free friendly: Corn tortillas are naturally gluten-free—just double-check labels.
Freezer-friendly: Assemble and freeze (unbaked) for up to 2 months. Thaw overnight and bake as directed.
Add veggies: Stir in corn or sautéed bell peppers for extra texture and nutrition.
🍴 What to Serve With
Side of Mexican rice or cilantro-lime rice
Tortilla chips and salsa or guacamole
Fresh avocado slices or shredded lettuce
🧊 Storage & Reheating
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Microwave individual portions or reheat in the oven at 160°C (325°F) until warmed through.
❓ FAQ
Q: Can I use flour tortillas instead of corn?
A: Yes, but flour tortillas may get softer and less structured when layered and baked.
Q: Can I make this vegetarian?
A: Absolutely! Omit the beef and double the beans or add a plant-based ground meat substitute.
Q: Can I assemble it in advance?
A: Yes—assemble up to 1 day in advance and refrigerate. Bake as directed.
🥄 Final Thoughts
This taco casserole checks all the boxes: cheesy, hearty, satisfying, and easy to make ahead. Whether it’s taco Tuesday, game day, or a cozy family dinner, it’s guaranteed to disappear fast. 🌮💛