Cheesy Taco Beef Casserole

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
2. Place a large skillet over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and the onion is tender, breaking the meat into small crumbles as it cooks. Drain off excess grease.
3. Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Stir in the taco seasoning and water. Reduce the heat slightly and simmer for 2–3 minutes, stirring occasionally, until the beef is well coated and most of the liquid has been absorbed.
5. Add the black beans, corn, drained tomatoes with green chiles, and salsa. Stir until evenly combined and cook for another 3 minutes.
6. Arrange half of the corn tortillas across the bottom of the prepared baking dish, overlapping them slightly as needed to create an even layer.
7. Spoon half of the taco beef mixture over the tortillas and spread evenly. Sprinkle with about one-third of the shredded cheese.
8. Add another layer using the remaining tortillas. Spread the remaining beef mixture over the top, then finish with the remaining shredded cheese.
9. Bake uncovered for 20–25 minutes, or until the casserole is bubbling around the edges and the cheese is completely melted and lightly golden.
10. Remove from the oven and let the casserole rest for 5–10 minutes. Top with black olives, diced tomato, green onions, and fresh cilantro before slicing and serving with sour cream.

Variations

• Spicy: Add chopped jalapeños to the beef mixture or use hot salsa and Pepper Jack cheese.
• Chicken: Substitute cooked shredded chicken for the ground beef.
• Turkey: Use lean ground turkey for a lighter variation.
• Extra Cheesy: Add a layer of queso or cream cheese to create an even richer casserole.
• Vegetarian: Skip the beef and increase the black beans, corn, and vegetables.
• Tortilla Chip Casserole: Replace the corn tortillas with sturdy tortilla chips for a nacho-inspired version.

Tips

• Drain the tomatoes and corn thoroughly so excess liquid doesn’t make the casserole watery.
• Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese.
• Allow the casserole to rest for 5–10 minutes after baking. This helps the layers set and makes individual portions easier to serve.
• For extra crunch, scatter crushed tortilla chips over the casserole immediately before serving rather than before baking.
• Add fresh toppings only after baking so tomatoes, cilantro, and green onions stay bright and fresh.
• Serve with guacamole, sour cream, pico de gallo, extra salsa, or lime wedges for an easy taco-night spread.