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Overhead view of a baked taco casserole in a square baking dish with a serving missing from the corner, with a spatula left in the pan.

Easy Taco Casserole

Katerina | Diethood
Skip the taco shells and dig into this Taco Casserole prepared with layers of tender beef, flour tortillas, veggies, and cheese.
Servings : 6 servings
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour

Ingredients
  

For The Casserole
  • 2 tablespoons olive oil
  • 1 small poblano pepper, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 teaspoon chili powder, or to taste
  • ½ teaspoon ground cumin
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon fresh ground black pepper, or to taste
  • 2 large fresh tomatoes, diced
  • 9 ounces fresh baby spinach
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • butter for dish
  • 4 eight-inch flour tortillas
For Serving, Optional
  • Avocado Slices
  • Cherry Tomatoes
  • Tortilla Chips

Instructions
 

  • Preheat oven to 350˚F.
  • Heat olive oil in a large skillet set over medium-low heat.
  • Add the diced poblano and cook for 3 minutes, or until just tender; stir in the garlic and cook for 15 seconds or until fragrant.
  • Stir in the beef and season with chili powder, ground cumin, salt, and pepper.
  • Cook until meat is browned, stirring occasionally to break up the beef, about 6 minutes.
  • Add diced tomatoes and continue to cook for 2 minutes.
  • Stir in fresh spinach and cook for an additional 1 to 2 minutes or until spinach is wilted. Remove from heat.
  • Combine the shredded cheeses in a bowl and set aside.
  • Coat a 2-quart or 3-quart baking dish with butter.
  • Cover the bottom of the baking dish with a layer of the meat sauce.
  • Top with 1 flour tortilla and sprinkle some shredded cheese over the tortilla.
  • Repeat layers, and top each layer with meat mixture and cheese before adding the next flour tortilla.
  • Finish off by spreading the remaining meat mixture on top and the remaining cheeses.
  • Cover and bake for 30 minutes; remove cover and continue to cook for 5 to 8 more minutes or until bubbly.
  • Remove from oven and let stand for 10 minutes; garnish with slices of avocado, cherry tomatoes, and tortilla chips, and serve.

Notes

  • Make Ahead: This casserole can be prepared 1-2 days ahead. Brown the meat and layer the casserole in a baking dish following the recipe. Cover tightly and refrigerate the unbaked casserole and bake as directed whenever you’re ready!
  • Seasoning: Make your own Homemade Taco Seasoning to use in place of chili powder.
  • Grate the Cheese: Use freshly grated cheese whenever you can, as the bags of pre-shredded cheese don't melt as nicely.
  • Grease the Baking Dish: Coating the baking dish with butter or Crisco makes scooping, serving, and cleaning much easier.
  • Store leftover taco casserole in the fridge for up to 4 days and reheat as needed. It can also be used as a beef burrito filling.
  • Freeze the casserole, before or after baking, for up to a month. Thaw in the fridge overnight before baking or reheating, adding extra time if needed.

Nutrition

Calories: 379 kcal | Carbohydrates: 16 g | Protein: 29 g | Fat: 23 g | Saturated Fat: 10 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.3 g | Cholesterol: 82 mg | Sodium: 476 mg | Potassium: 732 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 4971 IU | Vitamin C: 31 mg | Calcium: 363 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main
Cuisine: Tex-Mex
Keyword: mexican casserole recipe, taco bake, taco casserole