Tex-Mex Taco Casserole is a cozy, all‑in‑one spin on classic tacos that’s perfect for feeding a hungry crowd with minimal effort. Instead of building individual tacos, you cook up a savory mixture of seasoned ground beef, beans, corn, tomatoes, and chiles, then layer it with tortillas or crunchy tortilla chips and loads of cheese before baking until hot and bubbly.
The tortillas soften into a tamale‑like base while the top turns golden and gooey, so every square is packed with Tex‑Mex flavor. Serve it with your favorite taco toppings, and you’ve got an easy weeknight or game‑day favorite.
Equipment
- 9×13‑inch baking dish (or similar 3–4 quart casserole dish), lightly greased.
- Large skillet or Dutch oven for browning beef and simmering the filling.
- Mixing bowl (optional if you want to combine some ingredients off‑heat).
- Wooden spoon or spatula, plus measuring cups and spoons.
Ingredients
- 1 ½ lb (about 680 g) lean ground beef.
- 1 small onion, finely diced.
- 2–3 cloves garlic, minced, or 1 teaspoon garlic powder.
- 1 packet (about 1 oz / 28 g) taco seasoning OR 2–3 tablespoons homemade.
- 1 can (14–15 oz / 400–425 g) black beans or pinto beans, rinsed and drained.
- 1 cup corn kernels (frozen, canned, or fresh).
- 1 can (10 oz / 283 g) diced tomatoes with green chiles (like Rotel), undrained.
- ½–1 cup salsa (mild, medium, or hot).
- ½ cup water or beef broth (as needed for simmering with taco seasoning).
- 8 small flour or corn tortillas, or about 4–5 cups crushed tortilla chips (or a mix).
- 3 cups (about 300 g) shredded cheese, divided (Mexican blend, cheddar, Colby Jack, or a mix).
- ½ teaspoon salt, or to taste.
- ½ teaspoon black pepper, or to taste.
Optional creamy/topping elements:
- ½–1 cup sour cream (for serving or a middle layer).
- Sliced green onions, diced tomatoes, shredded lettuce, sliced black olives, cilantro, jalapeños, lime wedges for topping.
Instructions And Steps
Preheat the oven to 350°F (175°C) and lightly grease the 9×13‑inch baking dish with oil or cooking spray. This keeps the tortillas or chips from sticking and helps the edges get a little crisp.
In a large skillet over medium‑high heat, add the ground beef and diced onion. Cook, breaking the meat apart with a spoon, until the beef is browned and the onion is softened and translucent, then drain off any excess grease from the pan.
Stir in the minced garlic (or garlic powder) and cook for about 30–60 seconds until fragrant. Sprinkle the taco seasoning over the beef mixture, add the water or broth called for by the seasoning directions, and stir to coat. Simmer for a few minutes until the liquid reduces and clings to the meat.
Add the rinsed beans, corn, diced tomatoes with green chiles (with their juices), and salsa to the skillet. Stir everything together and let it simmer gently for 5–10 minutes to thicken slightly and let the flavors mingle; taste and adjust salt and pepper if needed.
While the filling simmers, decide whether you want to use tortillas or chips for your layers. For tortillas, you’ll cut or arrange them to cover the bottom of the baking dish like lasagna sheets. For chips, lightly crush them so you get a mix of small pieces and crumbs, not fine dust, then use them as crunchy layers.
To assemble with tortillas, spread a thin layer of salsa or a few spoonfuls of the beef mixture on the bottom of the baking dish, then arrange about half of the tortillas (cut as needed) to cover the base in a single layer. Spoon half of the beef and bean mixture over the tortillas and spread it evenly, then sprinkle with about one‑third to one‑half of the shredded cheese.
Lay the remaining tortillas on top of the meat and cheese layer, again covering as much surface as possible. Spread the rest of the beef mixture over this second tortilla layer, then top with the remaining cheese in an even blanket.
To assemble with tortilla chips, spread a generous but even layer of crushed chips over the bottom of the dish. Spoon about half of the beef mixture over the chips and spread it out; if you want a creamy middle, dollop or spread some sour cream over this layer. Sprinkle with about half of the cheese, then repeat the layers with more chips, the remaining beef mixture, and the rest of the cheese on top.
Cover the dish with foil for the first stage of baking, especially if using chips, to help everything heat through without over‑browning the cheese. Bake for about 20–25 minutes, then remove the foil and bake another 5–10 minutes, until the casserole is hot and bubbly and the cheese on top is fully melted and just starting to brown at the edges.
Remove the casserole from the oven and let it rest for 5–10 minutes so it sets slightly and is easier to slice. Top with shredded lettuce, diced tomatoes, sliced olives, green onions, cilantro, jalapeños, or extra salsa as desired. Cut into squares or scoop into bowls and serve with dollops of sour cream and lime wedges on the side.
Tips And Tricks
Brown the ground beef thoroughly and drain it well so the casserole isn’t greasy; excess fat can also make the layers slip when slicing. Letting the seasoned meat and veggie mixture simmer briefly with tomatoes, beans, and salsa helps cook off some moisture and concentrate flavor before layering.
Tortillas give a more “Mexican lasagna” texture, softening into sturdy, tender layers that hold together well when cut. Chips give a crunchier, nacho‑like vibe at first, then soften slightly under the sauce for a tamale‑ish, scoopable casserole. Either way, avoid over‑soaking the bottom: don’t add too much liquid directly under the first layer.
Using a mix of cheeses – like cheddar plus Monterey Jack or a Mexican blend – gives better melt and flavor than a single cheese. Reserve enough cheese for a generous top layer; that bubbly, browned cheese is a big part of the appeal.
Taste the filling before you bake. Taco seasoning, salsa, and canned tomatoes each bring salt and spice, so adjust with more seasoning, a pinch of sugar, or even a splash of lime juice depending on the brand and your taste. If you’re serving spice‑sensitive eaters, choose mild salsa and Rotel and offer hot sauce at the table instead.
Letting the baked casserole sit for a few minutes before slicing keeps it from falling apart on the plate. For cleaner slices with tortillas, use a sharp knife or bench scraper; for chip versions, think more in terms of scoops with a big spoon or spatula.
Variations
Swap the ground beef for ground turkey, shredded rotisserie chicken, or a plant‑based ground to lighten things up or cater to different diets; the Tex‑Mex profile comes mostly from the seasoning, salsa, and toppings. For a vegetarian version, double the beans, use veggie crumbles, and add extra corn or diced peppers.
Change the starch layer by using cooked rice or pasta instead of tortillas or chips. Mixing the cooked grain directly into the beef and bean mixture before baking makes more of a Tex‑Mex rice or pasta bake that you can top with cheese and bake until bubbly.
Add refried beans as an extra layer by spreading them on the tortillas, almost like you’re building enchiladas or Mexican lasagna. This gives a creamier, heartier interior and helps the layers stick together when sliced.
Play with toppings to steer the casserole’s personality. A “supreme” style version might get lettuce, tomatoes, olives, sour cream, and crushed tortilla chips on top after baking. A more street‑taco style version might be finished simply with diced onions, cilantro, and a squeeze of lime.
To make it extra cheesy and indulgent, whisk some queso or salsa con queso into the beef mixture or drizzle it between layers along with the shredded cheese. For a slightly lighter, fresher take, reduce the cheese by about a third and add extra veggies like zucchini or spinach into the filling while keeping all the bold Tex‑Mex flavors.
