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Taco casserole surrounded by the ingredients that made it.

Taco Casserole

Katerina | Diethood
Taco Casserole made with layers of ground beef, tomatoes, tortilla chips and lots of cheese!
Servings : 8 serves
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

For the Casserole
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 pound 98% lean ground beef
  • 4 tablespoons all-purpose flour, divided
  • 2 tablespoons tomato paste
  • cups chicken broth
  • 15 ounces canned tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon paprika
  • salt and freshly ground black pepper
  • 3 cups cooked white rice
  • cups shredded cheddar cheese, divided
  • ½ cup shredded monterey jack cheese
  • ¼ cup sour cream
  • 1 cup crushed tortilla chips
  • 2 tablespoons butter
  • 1 cup milk
For Serving
  • chopped tomatoes, for serving
  • avocado, sliced, for serving
  • hot sauce, for serving
  • sliced green onions, for garnish

Instructions
 

  • Preheat oven to 375˚F.
  • Heat oil In a large oven-proof skillet over medium heat.
  • Add onion and cook for 2 minutes or until it begins to soften.
  • Stir in the ground beef and, using a wooden spoon, break up the meat, and cook until the beef is browned and cooked through. Drain the fat and return the pan to the burner.
  • Stir in 2 tablespoons flour and cook for 1 minute, then add tomato paste and stir to combine.
  • Add chicken broth, tomato sauce, chili powder, cumin, paprika, salt, and pepper.
  • Bring the mixture to a simmer. Reduce heat to low and let simmer 10 minutes.
  • Stir in the cooked rice, 1/2 cup cheddar, Monterey Jack cheese, and sour cream.
  • Top with tortilla chips and bake until the top is golden brown, about 18 to 20 minutes.
In the meantime, make the cheese sauce:
  • Melt the butter in a small saucepan over medium heat.
  • Whisk in remaining 2 tablespoons flour and cook for about a minute.
  • Stir in the milk and bring to a simmer.
  • When milk begins to thicken, stir in the remaining 2 cups of cheddar, whisking constantly until the sauce is smooth. Season with salt and pepper.
  • When the casserole comes out of the oven, pour the cheese sauce over the tortilla chips.
  • Garnish the casserole with green onions, drizzle with hot sauce, and serve.

Nutrition

Calories: 514 kcal | Carbohydrates: 37 g | Protein: 29 g | Fat: 27 g | Saturated Fat: 14 g | Cholesterol: 92 mg | Sodium: 761 mg | Potassium: 655 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1225 IU | Vitamin C: 5.9 mg | Calcium: 405 mg | Iron: 3.4 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: Dinner
Cuisine: Mexican
Keyword: taco casserole, taco casserole recipe, take bake casserole