Southwest Taco Casserole takes everything people love about loaded tacos and bakes it into one bubbly, cheesy pan that’s perfect for busy weeknights and game days. Ground beef, beans, corn, salsa, and taco seasoning create a hearty, saucy base layered with crunchy tortilla chips and plenty of melty cheese.
It’s vibrant, flavorful, and loaded with classic Southwestern ingredients like black beans, corn, tomatoes, and chili spices, so every bite hits all the right notes. Serve it hot from the oven and pile it high with cool toppings like lettuce, sour cream, avocado, and fresh cilantro for a complete family-friendly meal.
Equipment
- 9×13-inch baking dish or similar casserole dish
- Large skillet or sauté pan
- Large mixing bowl
- Wooden spoon or spatula
- Colander for draining beans and corn
- Measuring cups and spoons
- Cutting board and knife for chopping onions and toppings
Ingredients
- 1 lb (450 g) ground beef (or ground turkey)
- 1 small onion, finely diced
- 1 packet (about 1 oz / 28 g) taco seasoning, or 2–3 tablespoons homemade
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) corn, drained (or 2 cups frozen corn)
- 1 can (10 oz / 283 g) diced tomatoes with green chilies, undrained (like Rotel)
- 1 cup (240 ml) salsa (mild, medium, or hot)
- 3–4 cups (about 150–200 g) crushed tortilla chips or corn chips
- 2 cups (200 g) shredded Mexican cheese blend or cheddar, divided
- ½ cup (120 g) sour cream (optional, for a creamier layer or serving)
- ½ teaspoon ground cumin (optional boost)
- ½ teaspoon chili powder (optional, for extra heat)
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
Optional toppings for serving: shredded lettuce, diced tomatoes, sliced black olives, sour cream, diced avocado, green onions, fresh cilantro, lime wedges.
Instructions And Steps
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil so the tortilla base doesn’t stick. Set the dish aside while you build the meaty, saucy filling on the stovetop.
Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon or spatula as it cooks. Cook for 5–7 minutes until the meat is no longer pink, then add the diced onion and continue cooking for another 3–4 minutes until the onion softens and turns translucent.
Drain off any excess grease from the skillet to keep the casserole from becoming oily, then return the pan to the heat. Sprinkle the taco seasoning over the meat and onion mixture, along with the optional cumin and chili powder if using, and stir well to coat everything evenly.
Pour in the black beans, corn, diced tomatoes with green chilies, and salsa, then stir to combine into a thick, chunky taco mixture. Let this mixture simmer for 3–5 minutes, stirring occasionally, until it slightly thickens and the flavors meld; taste and adjust salt and pepper if needed.
While the filling simmers, roughly crush the tortilla chips with your hands or in a bag so you have a mix of small pieces and crumbs, not fine dust. Spread about half to two-thirds of the crushed chips in an even layer over the bottom of the prepared baking dish to form a crunchy base.
Spoon the hot taco meat mixture evenly over the tortilla chip layer, spreading it all the way to the edges so every bite has protein, beans, and veggies. If you want a creamier middle, dollop or spread the sour cream over the hot meat mixture in a thin, even layer.
Sprinkle about half of the shredded cheese over this layer so it melts down into the filling as the casserole bakes. Top with the remaining crushed tortilla chips for extra texture, then finish with the rest of the cheese in an even blanket over the entire surface.
Transfer the dish to the oven and bake for 18–25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown in spots. If the chips on top are browning too quickly, loosely tent the casserole with foil for the last few minutes of baking.
Remove the casserole from the oven and let it rest for about 10 minutes so it can set up slightly and is easier to scoop. Just before serving, load the top with your favorite cool taco toppings like shredded lettuce, diced tomatoes, sour cream, avocado, olives, green onions, cilantro, and a squeeze of lime.
Tips And Tricks
Lightly crushing the tortilla chips instead of grinding them too fine helps them keep some structure so the bottom layer softens into a tamale-like base while the top still has crunch. For maximum texture contrast, reserve a handful of fresh chips to sprinkle on right after baking so they stay extra crisp.
Browning the beef well and cooking the onions until soft builds flavor and avoids a bland filling, especially since the casserole relies on taco seasoning and salsa for its main punch. If the filling looks too loose before layering, let it simmer a few extra minutes so some of the liquid cooks off and doesn’t sog up the chips.
Use a salsa you actually like eating with chips; its flavor and heat level will dominate the casserole, so choosing a fresh-tasting salsa makes a huge difference. If cooking for kids or spice-sensitive eaters, go with mild salsa and skip extra chili powder, then serve hot sauce on the side.
For easy make-ahead prep, cook the beef mixture up to 2 days in advance and store it in the fridge, then assemble with fresh chips and cheese just before baking. Leftovers reheat well in the oven or microwave; serve them over shredded lettuce for a quick taco salad-style lunch.
Variations
Swap the ground beef for ground turkey or chicken for a leaner version that still feels hearty and filling. You can also use a mix of beef and chorizo for a richer, spicier Southwestern flavor profile.
Change up the beans by subbing pinto beans, ranch-style beans, or a blend of black and kidney beans for more texture and color. For extra veggies, add diced bell peppers, zucchini, or jalapeños to the skillet when you sauté the onions.
Use flour or corn tortillas cut into wedges instead of chips and layer them with the meat and cheese lasagna-style for a softer, more enchilada-like casserole. Or top the beef mixture with a cornbread batter and bake until golden for a Southwest taco cornbread bake.
To make it creamier, stir some cream cheese or an extra scoop of sour cream directly into the hot meat and bean mixture before layering. For a lighter spin, use baked tortilla chips, reduced-fat cheese, and Greek yogurt in place of sour cream while keeping all the bold taco flavors intact.
