Description
Easy layered taco casserole with ground beef, beans, corn, and cheese. Great for weeknights or potlucks!
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 cup salsa
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 10–12 flour tortillas (6-inch size)
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, guacamole, chopped tomatoes, lettuce, olives
Instructions
- Prepare the Meat: Brown ground beef in a large skillet over medium-high heat. Drain excess grease. Stir in taco seasoning and water. Simmer for 5-7 minutes, until thickened. Remove from heat.
- Prepare the Cream Cheese Layer: In a medium bowl, combine softened cream cheese, sour cream, and green onions. Mix until smooth and creamy.
- Assemble the Casserole: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread a thin layer of meat mixture on the bottom of the dish.
- Arrange 3-4 tortillas over the meat, overlapping to cover the bottom.
- Spread half of the cream cheese mixture over the tortillas.
- Sprinkle half of the black beans, corn, and diced tomatoes and green chilies over the cream cheese layer.
- Drizzle half of the salsa over the vegetables.
- Sprinkle 1 cup of the shredded cheddar cheese over the salsa.
- Repeat the layers: meat mixture, tortillas, cream cheese mixture, black beans, corn, diced tomatoes and green chilies, salsa, and the remaining 1 cup of shredded cheddar cheese.
- Bake: Cover the baking dish with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let rest for 10 minutes before serving.
- Serve: Cut into squares and top with your favorite taco toppings.
Notes
- Spice it up: Add cayenne pepper to the meat or use spicier salsa.
- Meat variations: Use ground turkey or shredded chicken.
- Vegetable additions: Add bell peppers, onions, or zucchini.
- Cheese variations: Use Monterey Jack, pepper jack, or a Mexican blend.
- Vegetarian option: Omit meat and add more beans/vegetables or a vegetarian ground beef substitute.
- Make ahead: Assemble and refrigerate up to 24 hours before baking (add a few minutes to baking time).
- Freezing: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.
- Tortilla tips: Corn tortillas can be used, but may crack more easily. Warm tortillas for pliability.
- Cream cheese alternative: Use Greek yogurt or sour cream (flavor/texture will differ).
- Serving suggestions: Serve with rice and beans, salad, or tortilla chips and guacamole.
- Prep Time: 25 minutes
- Cook Time: 35 minutes