Cheesy Taco Casserole Recipe for Weeknight Dinners

Taco Casserole is a favorite for weeknight dinners and potlucks — everything you love about tacos combined into one baked dish. Crunchy corn chips form the base, topped with a seasoned mix of ground beef (or chicken), corn, black beans, salsa, and plenty of cheddar, then finished with fresh toppings to taste.

Taco Casserole

This easy taco casserole comes together quickly and feeds a crowd. Start by sautéing ground meat with diced yellow onion, then stir in corn, drained black beans, salsa, taco seasoning, and a portion of shredded cheddar. Spread a layer of your favorite corn chips in a 9×13 (or 9×10) baking dish, top with the meat mixture, sprinkle with remaining cheese, and bake until hot and bubbly. The result is a comforting, flavorful casserole that’s perfect for family dinners or to bring to gatherings.

What toppings should I serve with taco casserole?

Toppings are completely flexible — set up a toppings bar so everyone can customize. Popular choices include diced tomatoes, shredded lettuce, sliced avocado or guacamole, sour cream, pico de gallo, jalapeños, sliced black olives, cilantro, green onions, and extra cheese.

How to Make Taco Casserole

1. Cook the beef: In a medium skillet over medium heat, cook 1 pound ground beef (or chicken/turkey) with ½ cup chopped yellow onion for 4–6 minutes, until cooked through. Drain excess liquid.
2. Make the mixture: Add 2 cups corn, 2 cups drained (but not rinsed) black beans, 1 cup shredded cheddar, 16 ounces salsa, and 1 packet taco seasoning to the cooked meat. Heat for about 5 minutes until warmed through.
3. Assemble the casserole: Arrange corn chips (about a 9.25-ounce bag) in the bottom of a 9×10 or 9×13 baking dish. Spread the meat mixture evenly over the chips and top with the remaining cheese.
4. Bake: Bake uncovered at 400°F for 15–20 minutes, until the cheese is melted and the casserole is heated through.
5. Top it off: Remove from oven and add diced tomatoes, chopped lettuce, cilantro, sliced green onions, and dollops of sour cream or any other desired toppings. Serve immediately.

Storing Taco Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. The corn chips will lose some crunch but remain tasty. Reheat in the microwave or oven until warmed through. Freezing is not recommended because the texture of the chips and some toppings will change.

Can I make this casserole in the Crockpot?

Yes. Assemble the dish as directed and transfer to a slow cooker, or cook the meat mixture first then combine and heat in the Crockpot on low for 2–3 hours until hot and the cheese is melted. For serving at a party, keep the Crockpot set to warm.

Ingredient Notes for Taco Casserole

– Ground beef: You can substitute ground chicken or turkey.
– Black beans: Drain the can but rinsing is optional.
– Cheese: Freshly grated cheddar from a block gives the best melt and flavor compared to pre-shredded cheese.
– Salsa: Use your favorite jarred red or green salsa, or a homemade blender salsa if you prefer.

Enjoy!

~Nichole