Taco Casserole
Make taco night easier with this simple, cheesy casserole that brings all your favorite taco flavors together in one dish!
Servings: 6 people
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ cup diced yellow onion
- 1 (26-ounce) jar thick salsa
- 1 (1-ounce) package taco seasoning
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 2 cups crushed tortilla chips
- 1 cup shredded Mexican blend cheese
- Optional toppings tomatoes, cilantro, green onions
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound lean ground beef and ½ cup diced yellow onion. Cook for 7–8 minutes, until the beef is no longer pink.
- Stir in the 1 (1-ounce) package taco seasoning, 1 (26-ounce) jar thick salsa, 1 (15.25-ounce) can black beans, drained and rinsed, and 1 (15-ounce) can corn, drained. Cook for 5 minutes.
- Spread the 2 cups crushed tortilla chips in an even layer on the bottom of the prepared baking dish.
- Spoon the meat mixture over the chips, then sprinkle the 1 cup shredded Mexican blend cheese on top.
- Bake for 15 minutes, until the cheese is melted. Serve warm with your favorite Optional toppings!
Notes
Leftover Instructions
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: I don't recommend freezing the finished casserole. The chips get soggy when thawed.
- Reheat: Microwave individual portions until heated through. Add fresh chips for extra crunch!
Nutrition
Calories: 364kcal | Carbohydrates: 28g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 337mg | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 2mg
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