Taco Casserole
Three cheesy tortilla layers packed with saucy beef and black beans make this easy Taco Casserole recipe a hearty 45-minute dinner that serves eight!
Servings: 8 servings
Calories: 425kcal
Equipment
- 9x13'' Casserole Dish
- Medium Skillet
Ingredients
- nonstick cooking spray $0.01
- 1 lb. ground beef $5.94*
- ½ onion small dice, (135g, 1 cup) $0.47
- 1 green bell pepper medium dice, (125g, 1 cup) $0.78
- 1 Tbsp chili powder $0.08
- 1 tsp ground cumin $0.04
- 1 tsp paprika $0.04
- ½ tsp dried oregano $0.02
- ¼ tsp cayenne $0.04
- ¼ tsp salt $0.01
- ¼ tsp black pepper freshly cracked, $0.04
- 16 oz. jarred mild thick and chunky salsa $1.92**
- 15 oz. can black beans drained and rinsed, $0.92
- 2 cups cheddar cheese grated, (200g) $1.72***
- 6 large flour tortillas burrito size, $1.59
Instructions
- Gather and prepare all ingredients. Preheat oven to 350°F and grease a 9x13 oven-safe baking dish.
- Heat a medium skillet over medium heat. Once hot, add the ground beef, onions, and green peppers, and sauté for 5 minutes until the meat is browned and the vegetables are tender.
- Using paper towels, carefully soak up the excess grease and discard.
- Add the chili powder, cumin, paprika, dried oregano, cayenne, salt, and pepper. Cook for 1 minute.
- Add the salsa and drained black beans and continue cooking for 4 minutes.
- To assemble the taco bake, lay two tortillas overlapping each other on the bottom of the baking dish. Top with ⅓ of the meat filling and ⅓ of the cheese. Repeat the layers three times.
- Bake for 20 minutes in the oven until it is melty. Remove them from the oven, slice, and garnish with any toppings you like!
See how we calculate recipe costs here.
Notes
*I use 80/20 ground beef and drain off the excess fat or carefully blot it with a paper towel after cooking. If you’re using very lean beef, there may be little or nothing to drain. This recipe also works great with ground chicken or ground turkey!
**I use mild, thick, and chunky salsa, specifically the jarred Great Value brand salsa from Walmart. It’s a great price, and it’s not too thin. You can use whatever salsa you enjoy or even make your own pico de gallo. Just make sure it isn’t too watery, or it may make the tortillas soggy.
***You can substitute any other cheese in your fridge. Monterey Jack, Pepper Jack cheese (which will make it spicier), Colby Jack, or any cheese blend you like will work great.
Seasoning note: I make my own taco seasoning using the simple pantry spices listed here. Together, the spices, salt, and pepper come to 2 Tbsp plus ¼ tsp. You can use the same amount of your favorite store-bought taco seasoning instead if preferred. One thing I love about making my own is that I can adjust the flavor and heat. Add more cumin if you’re a big fan like me, or increase the cayenne if you like it spicy!
Suggested toppings: Tomatoes, green onions, cilantro, black olives, avocado, red onions, or shredded lettuce.
Prep it ahead: I don’t recommend layering this taco casserole ahead of time and baking it later because the tortillas will absorb the salsa and become very soft. You can, however, shred the cheese and prepare the taco filling ahead, then store everything separately in the refrigerator. Assemble the casserole shortly before baking and cook it a little longer (since everything is starting cold), until the center is hot and the cheese is melted.Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 30g | Protein: 24g | Fat: 23g | Sodium: 851mg | Fiber: 7g