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Cheesy Ground Beef Taco Casserole

Seasoned ground beef, black beans, corn, and melted cheddar layered over tortilla chips and baked until bubbly. A 40-minute weeknight dinner the whole family can customise with their favourite toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the beef filling:
  • 1.5 lbs 680g ground beef, 85% lean
  • 1 medium white onion finely diced
  • 1 green bell pepper finely diced
  • 3 garlic cloves minced
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika
  • 0.75 teaspoon salt
  • 1 can 14 oz diced tomatoes, with liquid
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen or canned corn drained
  • 0.5 cup salsa
  • For the layers:
  • 2.5 cups tortilla chips lightly crushed
  • 2.5 cups shredded cheddar cheese divided
  • Toppings optional, served at the table:
  • Shredded romaine lettuce
  • Diced tomatoes
  • Sour cream
  • Sliced green onions
  • Sliced black olives
  • Sliced pickled jalapeños
  • Fresh cilantro

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
  2. Heat a large skillet over medium-high heat. Add ground beef and cook for 5 to 6 minutes, breaking it up with a spoon, until no pink remains. Drain excess fat.
  3. Reduce heat to medium. Add diced onion and bell pepper. Cook for 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
  4. Add chili powder, cumin, garlic powder, oregano, smoked paprika, and salt. Stir and cook for 1 minute.
  5. Add diced tomatoes (with liquid) and salsa. Stir to combine. Simmer on medium-low for 5 minutes until slightly thickened. Add black beans and corn, stir through, and remove from heat. Taste and adjust seasoning.
  6. Spread crushed tortilla chips in an even layer in the baking dish. Spoon beef mixture evenly over the chips. Sprinkle 1.5 cups of cheddar over the beef, then top with the remaining 1 cup of cheese.
  7. Bake uncovered at 375°F for 20 minutes, until cheese is melted and edges are bubbling.
  8. Rest 5 minutes before serving. Serve with toppings on the side.

Notes

Notes:
  • For a spicier version, add 1 minced chipotle pepper in adobo sauce with the spices in step 4.
  • To make ahead: prepare and refrigerate the beef mixture for up to 3 days. Assemble the casserole just before baking. Add 5 extra minutes to bake time if filling starts cold.
  • Leftovers keep in the fridge for up to 3 days. Reheat at 350°F for 10 to 12 minutes or microwave for 90 seconds, covered.
  • Freezes well for up to 2 months (without fresh toppings). Thaw overnight and reheat at 350°F, covered, for 20 to 25 minutes.
Nutrition per Serving (approximate, excluding toppings):
  • Calories: 520 kcal
  • Protein: 36g
  • Carbohydrates: 34g
  • Fat: 28g
  • Fiber: 8g
  • Sugar: 5g
  • Sodium: 870mg
  • Serving size: approximately 1/6 of the 9×13 dish
  • Servings per recipe: 6
Values are approximate estimates and may vary depending on specific ingredient brands used. This information is not intended as medical advice.
Allergens: Contains dairy (cheddar, sour cream topping). Contains gluten if standard tortilla chips are used. Verify individual labels for allergen and certification needs.