This Simple Taco Casserole is so, so good! Starts with seasoned ground beef, beans, cheese and topped off with your favorite toppings. Perfect for a quick, simple and delicious weeknight meal.
Before I even get started, let me just say that I know many of you are casserole haters, but I’m really hoping you’ll stick around and give this recipe a try.
Tacos are a favorite around here. In fact, tacos are part of Parker’s food pyramid. He would be extremely content eating tacos every night for the rest of his life, especially if they were from Taco Bell.
This Simple Taco Casserole is always a giant hit at our house, which doesn’t surprise me at all. I mean it’s basically tacos in casserole form which means Parker inhales it.
This meal comes together in under 30 minutes and has simple, basic ingredients you probably already have at home. It’s honestly one of the easiest casseroles to throw together.
CAN I USE GROUND TURKEY OR CHICKEN?
Of course you can. Ground beef, turkey or chicken all work perfectly with this casserole. Feel free to use whatever you have on hand or is your favorite.
OTHER VARIATIONS/IDEAS FOR TACO CASSEROLE. . .
- Switch up the cheese by using pepper jack, colby jack, sharp, etc.
- Feel free to use black or kidney beans instead of pinto beans. I do suggest that you still use the can of Ranch Style beans because they add an extra layer of flavor to this casserole.
- Use crushed Doritos or Fritos on top instead of tortilla chips.
- Drizzle with Cafe Rio Dressing.
CAN I MAKE THIS CASSEROLE AHEAD OF TIME?
Yes. Once you have it made, cover it with foil or saran wrap and put it in the fridge until you’re ready to bake it. You will need to bake it probably 5 to 10 minutes longer, or until it’s bubbly and cheese is melted.
This casserole is going to quickly become a favorite, I promise. Plus, you’re going to love how easy peasy it is to make.
- 2 pounds ground beef
- 2 (1.25-ounce) packages taco seasoning mix
- 1½ cups water
- 1 can (15-oz) cans pinto beans, drained and rinsed
- 1 can (15 oz) Ranch Style beans
- 2 cups shredded Cheddar cheese
- 2 cups crushed tortilla chips
- Sliced green leaf lettuce
- Chopped tomato
- Chopped green onion
- Sour Cream
- Diced avocado (or guacamole)
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
In a large skillet, cook beef over medium-high heat until no longer pink, drain.
Add seasoning mix, 1½ cups water, both cans of beans and cook over medium-low heat until most of liquid has evaporated, approximately 10 minutes. Spoon into prepared dish. Top with cheese.
Bake until bubbly and the cheese melts, approximately 10 minutes. Top with crushed tortilla chips and desired toppings.
Recipe Source: Adapted slightly from Taste of the South Magazine July 2014