Best Taco Casserole Recipe – How to Make a Taco Casserole

Best Taco Casserole Recipe - How to Make a Taco Casserole
the pioneer woman's taco casserole recipe

Caitlin Bensel

Shake up Taco Tuesday with a taco casserole that combines everyone’s favoritesโ€”seasoned beef, tortilla chips, and all the toppingsโ€”in one baking dish. The chips are layered just like noodles in a lasagna and will still keep some of their crunch after baking. As for toppings, the sky’s the limit! Go classic with avocado, sour cream, and shredded lettuce, or try adding pickled jalapeรฑos or your favorite salsa. Add this meal to your list of go-to Mexican recipes for any night of the week.

What is in taco seasoning?

Taco seasoning is a bold blend of chili powder, cumin, paprika, oregano, and a few other spices. You can make your own or pick up a packet at the store for this recipe.

Are poblano peppers spicy?

Large, dark green poblano peppers are mildly spicy, about halfway between the heat of an Anaheim pepper and a jalapeรฑo. Removing the seeds before cooking helps to tame the heat a bit more. You can also swap the poblano for an Anaheim pepper (long and light green).

Do you really need to grease the baking dish?

Coating your baking dish with cooking spray is probably the easiest step to forget, but it’s worth doing. Greasing the dish keeps the cheese from gluing to the corners of the casserole and makes scooping and serving easier. As for another big bonus: it makes cleanup easier!

Recipe by Sloane Layton

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Yields:

6 – 8


servings

Prep Time:

0

hours

30

mins

Total Time:

0

hours

55

mins

For the Saucepan:

2


red and/or yellow bell peppers, stemmed, seeded and thinly sliced

1


yellow onion, thinly sliced

1


poblano pepper, stemmed, seeded and chopped

1 1/2 lbs.

lean ground beef

1


1-oz. packet taco seasoning

1


10-oz. can mild diced tomatoes and green chiles (such as Rotel), drained

1


15-oz. can black beans, drained and rinsed

1 C.

corn kernels, fresh or frozen

1


13-oz. bag round tortilla chips, plus more for serving

1


8-oz. bag shredded Mexican-style cheese blend

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  1. For the casserole: Preheat the oven to 375ยฐ. Heat the oil in a large Dutch oven over medium heat. Add the bell pepper, onion, poblano, and garlic. Cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Add the ground beef and taco seasoning packet. Cook, stirring often to break into small crumbles, until browned, 6 to 8 minutes. Add the canned tomatoes and green chiles, black beans, corn, and salt, and cook, stirring occasionally, until well combined, about 2 minutes. Remove from the heat.
  2. Lightly grease a 13-by-9-inch baking dish with cooking spray. Arrange tortilla chips in a slightly overlapping single layer in the bottom of the baking dish (about 35 chips in a layer). Top with about half of the ground beef mixture in an even layer. Sprinkle evenly with half of the cheese. Repeat layers once, ending with cheese on top. Reserve remaining chips for serving.
  3. Bake the casserole in the preheated oven until the cheese is melted and beginning to brown on top, 16 to 20 minutes. Let cool for 10 minutes before topping and serving.
  4. To serve: Top with shredded lettuce, pico de gallo, avocado, cilantro, sour cream, black olives, and/or hot sauce, if you like. Serve alongside extra, crunchy tortilla chips.

Round tortilla chips work great for making an even layer, but any sturdy tortilla chip will work!

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