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Beef Taco Casserole – Easy & One Pot

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This Beef Taco Casserole recipe is an easy, one-dish skillet meal. Everything is made right in the same pan, then it’s popped into the oven. It is beefy, crunchy, and cheesy. I can’t wait for you to try this tasty, Beef Taco Casserole. It is so delicious and everyone loved it.

If you’re like me, ground beef is a freezer staple. I always have a couple of pounds of it in there. And, you probably already have a lot of the ingredients for this dish on hand.

Everyone loves layered bean dips, right? Well, this casserole is just like that with layers of cheesy goodness baked right in the same skillet.

Beef Taco Casserole is layered with seasoned ground beef on the bottom, then refried beans, covered by tortilla chips, and topped in cheesy goodness.

Before serving, top the casserole with your favorite taco toppings. Garnishes like chopped tomatoes, green onions, olives, guacamole, sour cream, or jalapeño peppers all look perfect atop this dish. What a presentation it makes!

Making Beef Taco Casserole is easy, and the kids can help assemble the layers before baking.

Plus this can be a make-ahead meal. Just pop it into the oven just before serving. The instructions for this are right in the recipe.

If this sounds like your kind of tasty dish, the recipe is below. Make it tonight and any night is truly a Taco Tuesday kind of night.

Taco Bake INGREDIENTS

  • refried beans
  • Ro-tel tomatoes
  • cilantro
  • hot sauce
  • Colby Jack cheese
  • olive oil
  • onion
  • salt & pepper,
  • garlic
  • chili powder
  • cumin
  • dried oregano
  • lean ground beef
  • apple cider vinegar
  • brown sugar
  • corn tortilla chips
  • green onions
beef taco casserole on a pan

How to Make Baked Taco Casserole

Preheat the oven to 375 degrees F. Mix the refried beans, half of the drained tomatoes, cilantro, and hot sauce together in a bowl, and set aside.

Heat the oil in an 11 – 12-inch skillet over medium heat. Add the onion and 1/2 teaspoon salt. Cook until softened, about 5 to 7 minutes. Stir in the garlic, chili powder, cumin, and oregano and cook until fragrant, about 1 minute. Stir in the beef and lightly brown, breaking up the meat with a wooden spoon, for 5 to 8 minutes.

Stir in the remaining tomatoes, reserved tomato juice, vinegar, and brown sugar. Bring to a simmer and cook until the mixture is thickened and nearly dry, about 10 minutes. Season with salt and pepper to taste.

Smooth down the ground beef with a spatula until level. Spread the refried beans mixture over the ground beef. Sprinkle with 1/2 cup cheese. Scatter the tortilla chip pieces over the top, then sprinkle with the remaining 1/2 cup cheese.

Bake until the filling is bubbling and the top is spotty brown, about 15 minutes. Let the casserole cool for 10 minutes, then sprinkle with the green onions and your choice of toppings.

Garnish with your favorite toppings and serve.

FREQUENTLY ASKED QUESTIONS

How Do You Reheat Frozen Taco Casserole? 

Let the dish thaw overnight in the refrigerator before placing it back into the freezer for a quick thaw. Baking at 350 degrees for 45 minutes using the foil. While the top of the oven is nice and brown, remove the foil.

What are the best things to put on tacos?

If you want to keep it classic, the best taco toppings are cheese, pico de gallo, lettuce, tomatoes, and sour cream. But you can also add in caramelized onions, jalapenos, green chiles, beans, and more!

Beef Taco Casserole Recipe

Beef Taco Casserole
Print Pin
5 from 1 vote

Beef Taco Casserole

This Beef Taco Casserole is the perfect easy dinner. Plus, it's delicious with seasoned ground beef, stewed tomatoes and chiles, and cheesy goodness. And, its gluten-free.
Course Main Course
Cuisine American, Mexican
Keyword Casserole, Main Course, One Pot Meal, Make Ahead, Weeknight Dinner, Easy Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 519kcal

Equipment

  • 10"-11" Skillet

Ingredients

  • 1 16 oz can refried beans
  • 2 10 oz cans Ro-tel tomatoes, drained with 1/2 cup juice reserved
  • 1/4 cup Fresh cilantro, chopped
  • 1 Tbsp hot sauce (can substitute 1/2 tsp chili powder)
  • 8 oz Colby Jack cheese, grated
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • salt & pepper, to taste
  • 4 garlic cloves, minced
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp dried oregano
  • lbs lean ground beef
  • 2 tsp apple cider vinegar
  • 1 tsp brown sugar
  • 2 cups corn tortilla chips, broken
  • 2 green onions, green parts sliced

Instructions

  • Preheat the oven to 375 degrees F. Mix the refried beans, half of the drained tomatoes, cilantro, and hot sauce together in a bowl, set aside.
  • Heat the oil in an 11 – 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic, chili powder, cumin, and oregano and cook until fragrant, about 1 minute. Stir in the beef and lightly brown, breaking up the meat with a wooden spoon, for 5 to 8 minutes.
  • Stir in the remaining tomatoes, reserved tomato juice, vinegar, and brown sugar. Bring to a simmer and cook until the mixture is thickened and nearly dry, about 10 minutes. Season with salt and pepper to taste.
  • Smooth down the ground beef with a spatula until level. Spread the refried beans mixture over the ground beef. Sprinkle with 1/2 cup cheese. Scatter the tortilla chip pieces over the top, then sprinkle with the remaining 1/2 cup cheese.
  • Bake until the filling is bubbling and the top is spotty brown, about 15 minutes. Let the casserole cool for 10 minutes, then sprinkle with the green onions and your choice of toppings. Serve.

Notes

If you can’t find Rotel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles. Save 6 tablespoons of the tomato juice and 2 tablespoons of the chile juice. You can substitute 4 ounces each of Cheddar and Monterey Jack cheeses for the Colby Jack cheese.
TO MAKE BEEF TACO CASSEROLE AHEAD: Prepare the ground beef filling, then let cool to room temperature before continuing to assemble the casserole. Reserve tortilla chips, 1/2 cup cheese, and green onions. Cover with plastic wrap and refrigerate for up to 2 days. Remove the plastic wrap, top with tortilla chips, cheese, and green onions and bake as directed, increasing the cooking time to 20 minutes.

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 31g | Protein: 37g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 591mg | Potassium: 633mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1260IU | Vitamin C: 5mg | Calcium: 364mg | Iron: 5mg

Save this recipe! You’ll be glad you did the next time you’re wondering what to make for dinner.


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