There’s something irresistibly comforting about a hot, bubbling Layered Taco Bake fresh from the oven. This crowd-pleasing dish combines all your favorite taco flavors in a convenient casserole format that’s perfect for busy weeknights. The layers of seasoned ground beef, tortillas, and melted cheese create a satisfying meal that will have everyone asking for seconds.
What makes this recipe special is how it transforms simple ingredients into something that feels like a fiesta on a plate. The beauty lies in its simplicity—familiar flavors stacked together to create something greater than the sum of its parts. Whether you’re feeding a family or meal prepping for the week ahead, this Layered Taco Bake delivers big on flavor without demanding too much of your time.
Why You’ll Love This
- Ready in just 45 minutes from start to finish—perfect for weeknight dinners
- Uses pantry staples and ingredients you likely already have on hand
- Can be prepped ahead and baked when needed
- Customizable with your favorite taco toppings and add-ins
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 1 can (16 oz) refried beans
- 1 cup salsa
- 1 cup sour cream
- 2 cups shredded Mexican cheese blend
- 6-8 flour tortillas (8-inch size)
- ¼ cup sliced black olives
- ¼ cup chopped green onions
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking dish.
- Brown ground beef, drain fat. Add taco seasoning and water, simmer 5 minutes until thickened.
- Spread refried beans on bottom of dish. Add layer of tortillas, trimming to fit.
- Layer half of beef mixture, salsa, sour cream, and half of cheese.
- Add another tortilla layer, remaining beef, salsa, and cheese.
- Cover with foil, bake 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.
- Garnish with black olives and green onions before serving.
Tips & Variations
- For a spicier version, add a diced jalapeño to the beef mixture or use pepper jack cheese instead of the Mexican blend.
- Make it vegetarian by replacing the ground beef with an additional can of beans or 2 cups of sautéed vegetables like bell peppers, zucchini, and corn.
- Corn tortillas can be substituted for flour tortillas for a more authentic flavor and to make the dish gluten-free.
- For a lighter version, use ground turkey or chicken instead of beef, and Greek yogurt instead of sour cream.
- Add a layer of corn or diced bell peppers for extra vegetables and color.
- This casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake—just add 10 minutes to the covered baking time.
Serving Suggestions
Serve this hearty Layered Taco Bake with a side of fresh guacamole, extra sour cream, and pico de gallo for topping. A simple green salad dressed with lime vinaigrette makes a perfect light side dish to balance the richness of the casserole.
For a complete fiesta, pair with Mexican rice or cilantro-lime rice and some chilled Mexican beer or a batch of homemade horchata for the perfect family dinner.
Notes
- Leftovers will keep well in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes.
- The casserole can be frozen after baking. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For best results, use a thicker salsa rather than a watery one to prevent the casserole from becoming soggy.
FAQs
Can I make this ahead of time?
Yes! You can assemble the entire casserole up to 24 hours ahead, cover and refrigerate. Add about 10 minutes to the covered baking time if cooking from cold.
How do I know when the Taco Bake is done?
The cheese on top should be completely melted and starting to brown slightly at the edges. The casserole should be bubbling around the sides.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will give a more authentic flavor and make the dish gluten-free. They may absorb less moisture than flour tortillas, resulting in a slightly different texture.
What can I substitute for the canned tomatoes with green chilies?
You can use a regular can of diced tomatoes plus a small can of diced green chilies, or a cup of fresh diced tomatoes and a diced poblano or green bell pepper.
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