Crispy Taco Casserole🍖 Main

Name: Crispy Taco Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tbsp salted butter; 1 medium white onion; 1.5 lb ground beef (80/20 or leaner); 1 (7 oz can) diced green chiles; 1 tbsp ground cumin; 2 tsp salt; 2 tsp chili powder; 2 tsp garlic powder; 12 (6-inch) corn tortillas; 2 tbsp olive oil (divided); 1 (14.5 oz can) black beans (rinsed and drained); 2 cups salsa (divided); 2 cups corn kernels (divided); 12 oz shredded cheddar cheese (divided, about 3 cups)

Forget about mushy textures! This layered taco bake features crisp-fried corn tortillas that hold up beautifully when piled high with seasoned ground beef, beans, salsa, and melted cheese.

By Sarah Chen, Home Cook Enthusiast

Prep: 20 minCook: 30 minServes: 8

mexican casserole beef taco easy family-friendly

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Good Mexican-inspired cooking is all about bold flavors and fresh ingredients coming together without fuss, and this recipe captures that spirit perfectly. This crispy taco casserole is the kind of meal that gets everyone to the table fast — it is vibrant, satisfying, and endlessly customizable to suit your household's tastes.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

Set out the toppings buffet-style and let everyone build their own — it is half the fun and means everyone gets exactly what they want. This recipe also works beautifully as a base for burrito bowls, nachos, or a loaded quesadilla the next day.

Ingredients

2 tbsp salted butter
1 medium white onion
1 1/2 lb ground beef (80/20 or leaner)
1 (7 oz can) diced green chiles
1 tbsp ground cumin
2 tsp salt
2 tsp chili powder
2 tsp garlic powder
12 (6-inch) corn tortillas
2 tbsp olive oil (divided)
1 (14 1/2 oz can) black beans (rinsed and drained)
2 cups salsa (divided)
2 cups corn kernels (divided)
12 oz shredded cheddar cheese (divided, about 3 cups)

Nutrition (Per 8 servings)*

669

Calories

35g

Protein

46g

Carbs

40g

Fat

10g

Fiber

1512mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33-cm) baking dish.
Dice 1 medium white onion.
In a large skillet over medium-high heat, melt 2 tablespoons salted butter. Add in the diced onion and cook until softened and lightly browned, about 3 to 5 minutes.
Add 1 1/2 pounds ground beef, 1 (7 ounce can) diced green chiles, 1 tablespoon ground cumin, 2 teaspoons salt, 2 teaspoons chili powder, and 2 teaspoons garlic powder. Cook, stirring occasionally, until the beef is browned and fully cooked, about 6 to 8 minutes. Remove from heat.
In a medium skillet over medium heat, add 1/4 to 1/2 teaspoon olive oil. Working one at a time, brown all 12 (6-inch) corn tortillas until lightly golden, about 1 minute per side, adding more oil as needed. Once browned, cut each tortilla in half, giving you 24 halves. You'll use half of them (12 halves) for the bottom layer and the remaining halves for the middle layer of the casserole.
Arrange half of the tortilla halves in the bottom of the prepared baking dish. Sprinkle with 1 cup shredded cheddar cheese. Spread half of the ground beef mixture over the cheese.
Evenly layer the drained 1 (14.5 ounce can) black beans over the beef. Spoon 1 cup salsa over the beans. Arrange the remaining tortilla halves on top.
Spread the remaining ground beef mixture over the tortillas. Spoon 2 cups corn kernels evenly on top, followed by the remaining 1 cup salsa. Sprinkle with the remaining 2 cups shredded cheddar cheese.
Bake, uncovered, for 25 to 30 minutes, until bubbly and the cheese is golden brown.
Let cool slightly before serving. Add toppings as desired.