This Taco Casserole Recipe is loaded with all of your Mexican favorites and topped with Doritos, Fritos, or Tortilla Chips! It’s easy to assemble days ahead of time and bake later for an easy dinner!
Be sure to try my Salsa Chicken recipe next!
I’ve been on a casserole kick lately, especially ones that you can make ahead of time. It’s amazing how much easier your life becomes when you do a little meal prep ahead of time.
The fact that you can assemble this up to 2 days ahead of time is really handy. And the ingredients are really easy to customize.
Layers in Taco Casserole
This recipe includes the following layers of ingredients, in order from first to last:
- Refried Beans
- Sour Cream – avoid using light sour cream as this can cause it to curdle and separate.
- Seasoned Ground Beef and Onions
- Cheese
- Black Olives
- Tomatoes
- Crunchy Toppings. (Tortilla Chips, Doritos, and/or Fritos.)
Additional Ingredient Options:
- Shredded Chicken, beef, or Pork
- Finely sliced steak. (Sirloin, flank steak, or skirt steak is best.)
- Ground chicken or turkey.
- Guacamole
- Salsa
- Black Beans
- Rice
- Diced Jalapenos
- Bell Peppers
- Corn
- Cilantro
- Tator Tots (because, why not?!)
How to Make it
Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won’t be going from cold to hot right away.
Cook/crumble the ground beef and onions in a pan over medium-high heat.
Drain excess grease, add water and taco seasoning. Bring to a boil, reduce to a simmer for 5 minutes, then remove from heat.
Spread the refried beans in an even layer over a 9 x 13″ casserole dish. Top with sour cream.
Add the seasoned ground beef and onions on top.
Top with cheese. Bake uncovered at 350°F for 15 minutes, until the cheese is hot and melted.
Add the black olives and crunchy toppings. Bake uncovered for 8 minutes.
Garnish with green onions, diced tomatoes, and/or shredded lettuce if desired and serve!
Make-Ahead Method
This Taco Casserole can be made up to 2 days ahead.
- To do so, cook the ground beef and onions and layer all of the ingredients in a casserole dish.
- Let it cool and cover it. Refrigerate for up to 2 days.
- Let it sit out and come to room temperature for 35 minutes prior to baking. This will prevent the sour cream from curdling.
- Bake, covered, in a 350° oven for 25 minutes.
- Uncover, and bake for 5 more minutes to fully melt the cheese.
- Add black olives along with the crunchy toppings. Bake for 8 additional minutes.
- Add the shredded lettuce, diced tomatoes, and green onions prior to serving.
Crock Pot Taco Casserole
- This recipe is easy to assemble within a Crock Pot and heat right away or up to 2 days later.
- You’ll still need to brown the ground beef first, then layer the ingredients per the recipe instructions.
- Save the crunchy toppings and shredded lettuce/tomatoes/green onions until you’re just ready to serve.
Heating right away: High 2-3 hours or Low 4-5 hours
Heating from a cold state: Let it sit out for 35 minutes prior to heating to prevent the sour cream from curdling. Heat on high 4-5 hours or Low 6-7 hours
This Crock pot allows you to sear/brown meat right on the stove top. It also switches to warm once the cooking time is up.
Note that Crock Pots vary in terms on how quickly they heat up and how hot they get.
Taco Casserole for a Crowd or Potluck
- These aluminum foil pans make it easy to prepare this recipe for a crowd and the pans can be disposed of afterwards.
- This recipe serves 6 people. Click the number of servings to reveal a slider. Move the slider right to increase the number of servings if you’re making this for a larger crowd.
Storing Leftovers
- Leftovers should be refrigerated in an airtight container and are best if used within 3-4 days.
- Reheat in a microwave or a 350°oven until heated through.
Pro Tip: Leftovers make a great dip or filling for burritos!
Freezing
- Taco casserole makes a good freezer food and can be stored for up to 3 months, although I recommend that you leave out the sour cream and serve it on the side with this casserole if you plan on freezing.
- Leave out the crunchy toppings and shredded lettuce when you freeze as well.
- Let it defrost overnight and bake as instructed, or bake it frozen and add 1 hour of baking time.
More Mexican Favorites
- Taco Lasagna
- Taco Pasta – (One Pot!)
- Salsa Chicken
- Taco Soup
- Homemade Restaurant Salsa
- See all of my Mexican Recipes
Try These Next
-
- Ground Beef Pasta
-
- Chicken Broccoli Rice Casserole
-
- Country Fried Chicken
-
- Hamburger Steak with Gravy
-
- Slow Cooker Beef Stew
-
- Baked Meatballs
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Taco Casserole
This Taco Casserole Recipe is loaded with all of your Mexican favorites and topped with Doritos, Fritos, or Tortilla Chips! It’s easy to assemble days ahead of time and bake later for an easy dinner!
Ingredients
- 1 lb. ground beef, I use 80% lean
- 1 small yellow onion, diced
- 1 oz. taco seasoning, equivalent to 2 Tablespoons
- 16 oz. refried beans
- ¾ cup sour cream, *see notes
- 2 cups shredded cheddar cheese
- ¼ cup black olives, sliced
- ¾ cup crunchy toppings such as tortilla chips, Doritos, and/or Fritos
To garnish:
- Green onions, (optional)
- 1/3 cup lettuce, shredded
- 1/3 cup tomatoes, diced
Instructions
- Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won't be going from cold to hot right away.
- Preheat oven to 350 degrees.
- Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
- Drain excess grease.
- Add ¾ cup water and taco seasoning.
- Bring to a boil.
- Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
- Spread the refried beans in an even layer within a casserole dish. (Mine was 9 x 13" but varying sizes are fine.)
- Spread the sour cream over the refried beans.
- Top with cooked ground beef mixture, then with cheese.
- If you’re preparing this head of time, let it cool and cover and refrigerate until ready to bake.
Baking:
- If baking right away: Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.
- If baking after the casserole has been refrigerated: Bake, covered, for 25 minutes. Remove the cover and bake for an additional 5 minutes.
Add the toppings:
- Top the casserole with black olives and crunchy toppings. (Add additional cheese if you like as well.)
- Bake uncovered for 8 minutes.
- Garnish with green onions, diced tomatoes, and/or shredded lettuce and serve!
Video
Notes
*Avoid using light sour cream as this can cause it to curdle and separate. Also ensure that it gets to near room temperature when adding to the casserole.
*A combination of Cheddar and Monterey Jack cheese works well too!
*A combination of Cheddar and Monterey Jack cheese works well too!
Crock Pot Taco Casserole
- This recipe is easy to assemble within a Crock Pot and heat right away or up to 2 days later.
- You'll still need to brown the ground beef first, then layer the ingredients per the recipe instructions.
- Save the crunchy toppings and shredded lettuce/green onions until you're just ready to serve.
Heating right away: High 2-3 hours or Low 4-5 hours Heating from a cold state: Let it sit out for 35 minutes prior to heating to prevent the sour cream from curdling. Heat on high 4-5 hours or Low 6-7 hoursThis Crock pot allows you to sear/brown meat right on the stove top. It also switches to warm once the cooking time is up.
Nutrition
Calories: 547kcal, Carbohydrates: 24g, Protein: 28g, Fat: 38g, Saturated Fat: 18g, Cholesterol: 108mg, Sodium: 1273mg, Potassium: 359mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1175IU, Vitamin C: 4.9mg, Calcium: 374mg, Iron: 3.2mg
This was such a delicious treat. Thank you Thank you I will make this again forever.
You’re very welcome! I’m so happy this was a hit!❤️ Definitely a good way to mix things up for an extra fun taco Tuesday! Thanks so much for the review!