When Taco Tuesday meets comfort food, you get this irresistible Taco Casserole! This crowd-pleasing dish combines all the bold flavors of your favorite tacos with the heartiness of a casserole, creating the ultimate weeknight dinner solution.
I developed this recipe after years of watching my family devour tacos but struggle with the inevitable mess of shells cracking and toppings falling everywhere. This casserole delivers all those beloved taco flavors in a convenient, scoop-and-serve format that’s perfect for busy families.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- One-dish meal that minimizes cleanup
- Kid-friendly but still exciting for adults
- Customizable with your favorite taco toppings
- Perfect for meal prep—tastes even better the next day
Ingredients
- 1½ pounds ground beef, nice and fresh
- 1 medium onion, diced into small pieces
- 1 can (10½ ounces) condensed cream of mushroom soup
- 1 can (10½ ounces) condensed cream of chicken soup
- 1 can (10 ounces) mild red enchilada sauce
- 1 small can (4 ounces) green chilies
- 4 cups sharp cheddar cheese, freshly shredded (16 ounces)
- 1 bag (12 ounces) tortilla chips, broken into large pieces
Instructions
- Get your oven hot and ready at 350°F while you prepare everything else.
- Grab your skillet and cook the ground beef with the diced onion over medium heat until the meat is no longer pink. Make sure to drain off any extra fat so your casserole isn’t greasy.
- Now stir both soups, the enchilada sauce, and those flavorful green chilies right into your beef mixture. Let everything simmer together for about 5 minutes so the flavors can get friendly.
- Take half of your tortilla chips and break them into big chunks – nothing too small or they’ll turn to mush. Spread them across the bottom of your casserole dish to make a crunchy base.
- Spoon half of your beef mixture over the chips, then add another layer of chips, and top with the remaining beef mixture. The layers are what make this dish special!
- Cover the whole thing with a generous blanket of shredded cheddar cheese. Don’t skimp here – the cheesy top is the best part!
- Pop your masterpiece in the oven, uncovered, and bake for about 20 minutes until everything is hot and bubbly.
- For an extra special touch, switch your oven to broil for the last 2 minutes to get that cheese golden brown and slightly crispy on top.
Tips & Variations
- For a spicier version, add a diced jalapeño or a dash of hot sauce to the meat mixture.
- Ground turkey or chicken works beautifully as a leaner alternative to beef.
- Make it vegetarian by replacing the meat with an extra can of beans or 2 cups of cooked quinoa.
- Add a layer of refried beans at the bottom for extra creaminess.
- Prep this casserole up to 24 hours ahead—just add the chips and cheese right before baking.
- For a lower-carb option, use sliced bell peppers instead of tortilla chips.
Serving Suggestions
Serve this hearty taco casserole with a simple side salad dressed with lime vinaigrette for a refreshing contrast. A bowl of guacamole and extra salsa on the side allows everyone to customize their plate to taste.
For a festive gathering, set up a toppings bar with diced avocado, pickled jalapeños, diced tomatoes, and different hot sauces so guests can dress up their portions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes or until heated through.
- The casserole is done when the edges are bubbling and the cheese is completely melted with slight browning.
- If the top is browning too quickly, cover loosely with aluminum foil.
FAQs
Can I freeze this taco casserole?
Yes! Prepare the casserole without the tortilla chips and cheese topping, freeze for up to 3 months, then thaw overnight in the refrigerator. Add the chips and cheese before baking, adding 10-15 extra minutes to the baking time.
How can I make this casserole healthier?
Use lean ground beef or turkey, reduced-fat cheese, Greek yogurt instead of sour cream, and add extra vegetables like bell peppers or zucchini to the mix.
Can I use a different type of beans?
Absolutely! Pinto beans, kidney beans, or even white beans work well in this recipe. Use what you have on hand.
What if I don’t have taco seasoning?
Make your own by combining 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and 1/2 teaspoon each of garlic powder, onion powder, oregano, salt, and black pepper.
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