This taco casserole has everything you love about tacos but in a delicious easy baked Tex-Mex recipe. This recipe is a bit more complicated than most but your family and friends will love it and you will be the talk of the party.
This taco casserole can be made with a wide variety of fillings, including beef, pork, chicken, and seafood, allowing for great versatility and variety.
Support the Hispanic Food Network
Totally Texan Taco Casserole
- 1 1/2 lbs ground beef
- 7 oz can diced green chiles
- 1 medium onion diced
- 2 tbsp salted butter
- 1 tbsp cumin
- 2 tsp salt
- 2 tsp chili powder
- 2 tsp garlic powder
- 12 corn tortillas cut in half
- 2 tbsp olive oil
- 14.5 oz can black beans rinsed and drained
- 2 cups salsa divided
- 2 cups corn kernals canned or frozen
- 3 cups shredded cheddar cheese divided
Garnish Options :
- 1 bunch cilantro chopped
- 1 cup sour cream
- 2 limes wedges
- 1 cup lettuce chopped
- 1 avocado slices
- 1 cup tomatos chopped or sliced
- 1 jalapeno minced
- 1 bunch green onions sliced
- 1 cup black olives sliced
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 pan.
- In a large skillet over medium-high heat, cook onion in the butter until the onion softens and starts to brown a bit, about 3-5 minutes. Add in beef, green chiles, cumin, salt, chili and garlic powder and cook beef until it browns, about 6-8 minutes.
- In a separate skillet, brown the corn tortilla halves in a very small amount of oil in a pan over medium heat. Flip after about 1 minute and get both sides of tortilla golden in color.
- Line the bottom of a 9×13 dish with 8 of the tortilla halves. Sprinkle with 1 cup of cheese. Spoon half of the ground beef mixture on top of the cheese layer.
- Layer on all of the black beans, then spoon 1 cup of salsa on top of the beans. Layer 6-8 more browned tortilla halves on top of the salsa.
- Layer the remaining ground beef across the tortillas, spoon the corn on top of the ground beef and then top that with the remaining cup of salsa. Top the casserole with the remaining 2 cups of shredded cheddar cheese.
- Bake, uncovered, until bubbly and cheese is browning, about 25-30 minutes. Garnish with additional toppings as desired.
History of the Taco
The taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.