Taco Casserole

This easy taco casserole combines all your favorite taco flavors into one cheesy, satisfying bake. It’s been a staple at our dinner table for years, and for good reason.

If you’re tired of tacos that get soggy or fall apart before the first bite, this layered casserole is the answer. It holds everything together beautifully, is easy to assemble, and makes great leftovers.

Why This Taco Casserole Works

You might’ve had taco casseroles before, but this one stands out for a few key reasons.

• Sneaky good: Pulsed mushrooms blend in seamlessly with the ground beef, adding great texture and flavor without anyone noticing. I use this trick in my Mushroom Blend Meatball Sliders.
• Totally customizable: Swap out ingredients based on what you have. That can include different varieties of tortilla chips, ground turkey instead of beef, different beans, or more veggies. More ideas are listed below.
• Easy prep, big payoff: Everything gets layered in one pan, baked until melty, and served hot with your favorite taco toppings.

---

Ingredients That Make It Great

Exact quantities are in the recipe card below. Note: the recipe card allows you to easily scale the recipe and will automatically adjust ingredient quantities.

• Ground beef: A classic base for taco night that browns beautifully with onion and mushroom.
• Mushrooms + onion: When finely chopped, these blend into the meat to add richness and moisture. This is how I make my Taco Meat with my Homemade Taco Seasoning Blend.
• Tortilla chips: Crushed on the bottom, they provide crunch and soak up all that flavor.
• Refried beans, corn, olives, and salsa: Pantry staples that bulk it up and create irresistible layers.
• Shredded cheese: Use plenty for a melty finish. Cheddar or Mexican blend works best.
• Fresh jalapeño: Optional, but adds heat and color on top.

How to Make Taco Casserole

Always refer to the recipe card below, but here is a quick summary.

1. Cook the meat: Brown ground beef with finely chopped mushrooms and onion, then stir in taco seasoning.
2. Layer the ingredients: Start with crushed chips in a 9×13 dish, then add beans, meat, veggies, salsa, and cheese.
3. Bake until bubbly: Cover with foil and bake at 350°F until hot and melty, removing foil for the last 5 minutes.
4. Serve with toppings: Sour cream, cilantro, and sliced avocado are all perfect finishing touches.

---

Learn From Me: Taco Casserole Tips

Over the years, I’ve made this recipe countless ways and found a few tips that really help.

• Don’t skip the mushrooms: When finely chopped, they mimic the texture of ground beef and even picky eaters won’t notice.
• Add the cheese on top: It gets golden and gooey while holding everything together.
• Make it ahead: Assemble it early, refrigerate, then bake when ready to serve. That’s what makes this recipe perfect for busy nights or dropping off to a friend.

Customize It Your Way

This taco casserole is super flexible. Use what you have and make it your own.

• Switch the meat: Try ground turkey, shredded chicken, or even a vegetarian version with extra beans and veggies.
• Make it spicy: Stir chopped chipotles into the meat or use a hot salsa.
• Change the base: No tortilla chips? Use torn corn tortillas or even cooked rice.

---

What to Serve With Taco Casserole

This dish really is a complete meal, but if you want to round it out, here are a few ideas:

• Cilantro lime slaw: A crisp and tangy contrast to the cheesy casserole.
• Guacamole or sliced avocado: For creaminess and freshness.
• Cilantro lime rice or charro beans: If you’re serving a crowd and want extra sides.