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Easy Beef Taco Casserole

A mouthwatering slice of beef taco casserole layered with tortillas, seasoned ground beef, and melted cheese.

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A simple, one-dish Tex-Mex bake with ground beef, beans, tortillas, and cheese, perfect for family dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 can (15 ounces) refried beans
  • 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 810 corn tortillas, cut into strips
  • Optional toppings: salsa, guacamole, chopped cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Brown the ground beef in a skillet over medium-high heat. Drain off any excess grease.
  3. Stir in the taco seasoning and cook according to package directions.
  4. In a large bowl, combine the cooked ground beef, refried beans, Rotel tomatoes, and sour cream. Mix well.
  5. In a 9×13 inch baking dish, layer half of the tortilla strips.
  6. Spread half of the beef mixture over the tortilla strips.
  7. Sprinkle with half of the cheddar and Monterey Jack cheeses.
  8. Repeat the layers with the remaining tortilla strips, beef mixture, and cheeses.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  10. Let stand for 5 minutes before serving. Serve with your favorite toppings.

Notes

  • For a make-ahead option, assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
  • To freeze, assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
  • You can adapt this recipe for a slow cooker. Brown the beef and mix with other ingredients. Place tortilla strips in the bottom of the slow cooker, top with the beef mixture, and sprinkle with cheese. Cook on low for 4-6 hours or on high for 2-3 hours.

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