Baked Taco Casserole
All the flavor of taco night without the assembly line — seasoned ground beef, black beans, salsa, and a double layer of Mexican cheese blend baked over crushed tortilla chips. Ready in 35 minutes, feeds six, and holds up better than individual tacos ever do.
Ingredients
Meat & Protein
- 1.5 lbs ground beef 80/20
Produce
- 1 yellow onion diced
- 3 garlic cloves minced
- 3 green onion thinly sliced, for topping
- 1 roma tomato diced, for topping
- 1 avocado sliced, for topping
Dairy
- 2.5 cups shredded Mexican cheese blend divided
- ½ cup sour cream for serving
Pantry & Canned Goods
- 3 cups tortilla chips lightly crushed — restaurant-style, not flavored
- 1 can black beans drained and rinsed
- 1 cup salsa store-bought, your preferred heat level
- 1 tbsp olive oil
Seasonings & Spices
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin coat of olive oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds. Add the ground beef and cook, breaking it up, until fully browned — about 7 to 8 minutes. Drain excess fat.
- Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the skillet. Stir to coat the beef evenly and cook for 1 minute. Add the drained black beans and salsa and stir to combine. Remove from heat.
- Spread the crushed tortilla chips in an even layer across the bottom of the prepared baking dish. Press lightly so they form a base layer.
- Spoon the beef mixture evenly over the chip layer. Sprinkle 1.5 cups of the shredded cheese evenly over the beef. Top with the remaining 1 cup of cheese.
- Bake uncovered for 18 to 20 minutes, until the cheese is fully melted and the edges are bubbling. Do not overbake — the chips on the bottom will soften significantly if it goes much longer.
- Remove from the oven and let it rest for 3 to 4 minutes before serving. Top with diced tomato, sliced green onion, and avocado. Serve with sour cream on the side.
Notes
The chips soften as the casserole bakes and rest — that's intentional. They soak up the beef juices from the bottom and become something between a crunchy base and a soft layer. If you want more crunch, add a small handful of fresh chips on top right before serving.
Homemade taco seasoning works perfectly here. Use 1 tbsp total if substituting a store-bought packet — the spice blend in this recipe is more flavorful and less salty than a packet but either works.
Make ahead: assemble everything up to the point of baking, cover with foil, and refrigerate for up to 24 hours. Add 5 minutes to the bake time if going from cold.
Leftovers keep for 3 days in the fridge. The chips will soften completely by day 2 — still tastes good, just a different texture.
Tried this recipe?Let us know how it was!