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Why I Love This Taco Casserole
I love a good casserole, and this taco casserole—what we called “taco squares”—is always a favorite. Growing up in Iowa, casseroles were part of our weeknight meal rotation, and this taco casserole proves that simple, easy food can still be full of flavor.
A casserole is really the homemade version of fast food. The dish can be made ahead and baked before dinner. And if the dish is large enough, there’ll be leftovers for many meals afterward. The best part is that even if you’re not someone who plans ahead, this goes together quickly, making for a meal in just over an hour!
In all honesty, this is pretty much ground beef tacos but layered into a lasagna. All that’s needed is the taco toppings (sour cream, salsa, lettuce, pickled peppers), and this becomes a meal that can be completely personalized. And where you’re dealing with picky and non-picky eaters, this recipe satisfies both!
Here’s why you’ll love making this casserole:
- Everything bakes together in one dish, then each serving can be topped as desired.
- Corn tortillas soak up just enough of the seasoned tomato mixture and help the casserole slice into squares.
- You can feed a crowd with this one!
- Assemble it earlier in the day or the night before, then bake when it’s time for dinner.
Taco Casserole Ingredients
This taco casserole has easy ingredients that are easy to find and likely already in your kitchen:
- Ground beef – The main ingredient of the casserole; I go with 85% lean.
- White onion – Cooks right with the beef, adding flavor without an extra sautéing step.
- Kosher salt – Seasons the meat.
- Chili powder, cumin, dried oregano, and garlic powder – Give the casserole its classic taco flavor!
- Diced tomatoes – Help to create the sauce that binds everything together. It’s great to buy these from the store, but you can also make your own diced tomatoes.
- All-purpose flour – Thickens the filling so the casserole is sliceable, not soupy. A little bit goes a long way!
- Corn tortillas – Layered like a lasagna to give the casserole its taco character. To give them a little more flavor and texture, char them slightly if you have a gas range.
- Cheddar cheese – Melts between the layers as well as on the top for a classic cheese-filled finish.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Taco Casserole
This casserole comes together so easily in just a few steps:
Brown the beef – Add the ground beef to a skillet over medium heat. Break it into small pieces as it cooks, then add the diced onion and salt. Cook until the beef is browned, and the onion has softened.
Bloom the spices – Add the chili powder, cumin, oregano, and garlic powder, and stir into the beef. Then, add the diced tomatoes and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and cook so the tomatoes and spices can come together. Sprinkle the flour over the meat mixture and stir it in, cooking just until the mixture tightens. Remove the skillet from the heat and let it cool slightly.
Bonus Flavor Tip
Char the tortillas – If you have a gas stove, turn a burner to low and place one tortilla over the flame for about 30 seconds, just until lightly charred in spots. Flip and repeat on the second side. Continue with the remaining tortillas.
This step is optional, but it adds a little smoky flavor and texture.
Assemble – Spread some of the meat mixture in the bottom of a greased 9 x 13-inch baking dish. Arrange the tortillas over the bottom, slightly overlapping them and letting them come up the edges of the dish just a bit. Spread on half of the remaining meat mixture, then half of the shredded cheddar cheese. Repeat, ending with the remaining cheese.
At this point, the casserole can be covered and refrigerated for up to 1 day before baking.
Bake the casserole – Bake in a preheated 350°F oven until the casserole is hot all the way through and the cheese is melted, 30-40 minutes. If baking straight from the refrigerator, the casserole may need a few extra minutes. Remove the casserole from the oven and let it rest for 5-10 minutes. Cut into squares and serve with any of your favorite Tex-Mex-style toppings.
Recipe Tips
- Season the meat early – I always talk about seasoning at every layer, but it’s really true! Adding salt while the beef cooks seasons the filling from the inside out.
- Let the spices bloom – It seems trivial, but that one minute in the skillet helps the chili powder, cumin, oregano, and garlic powder become more fragrant and flavorful.
- Add just enough flour – One tablespoon is all you need. It gives the filling body without making it thick or gluey.
- Char the tortillas if you can – This is optional, but a little char adds flavor and keeps the corn tortillas from tasting a little flat. They’ll still be delicious even if you don’t do this step!
- Let the casserole rest before slicing – A few minutes on the counter after coming out of the oven helps the layers settle so the first serving comes out cleaner.
Follow These Tips
Serving & Storage
Serving – Let the casserole sit for a few minutes once it comes out of the oven, then cut into squares, and let everyone add their own toppings. There are so many options that work: lettuce, salsa, avocado, sour cream, jalapeños, hot pickled peppers, guacamole, cilantro, and/or a squeeze of lime.
It definitely feels like a full dinner on its own, but it’s also great with a green salad, rice, black beans, or chips and salsa.
Refrigerate – Store leftovers in an airtight container in the fridge for up to 5 days. The tortillas will continue to soften as they sit, but the flavor stays delicious.
Freeze – Freeze the baked casserole in individual portions or as a larger section for up to 3 months. Wrap tightly or use a freezer-safe airtight container. Thaw overnight in the refrigerator before reheating.
You can also assemble the entire casserole in a freezer-safe baking dish and place it in the freezer right before baking. When ready to bake, place it in the refrigerator to thaw.
Reheat – Individual portions can be reheated in the microwave until warm.
More Casserole Recipes
- Chicken pot pie casserole
- Lasagna casserole
- Chicken pot pie with cheddar crust
- Pizza casserole
- If you want a more complex version of this casserole, you have to make loaded taco casserole!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Taco Casserole
Ingredients
- 2 lbs ground beef
- 1 medium white onion diced
- 1 ½ tsp kosher salt
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¾ tsp garlic powder
- 1 28-oz can diced tomatoes
- 1 tbsp all-purpose flour
- 12 corn tortillas
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick baking spray and set aside.
- Brown the beef: Add the ground beef to a 12-inch skillet over medium heat. Break into small pieces, then add the onion and salt. Cook until the meat is browned and the onion is soft, 8-10 minutes.2 lbs ground beef, 1 medium white onion, 1 ½ tsp kosher salt
- Season: Once the meat is cooked, with the skillet still over medium heat, add the chili powder, cumin, garlic powder, and oregano. Stir and cook for 1 minute, and add the tomatoes. Bring to a simmer and cook for 5 minutes on low. After 5 minutes, sprinkle in the flour and cook for 1 minute. Remove from the heat and set aside.1 tbsp chili powder, 1 tsp ground cumin, ½ tsp dried oregano, ¾ tsp garlic powder, 1 28-oz can diced tomatoes, 1 tbsp all-purpose flour
- If a gas stove is available, char the tortillas: Turn a burner on low and set a tortilla on for 30 seconds until slightly blackened. Then flip, repeat, and then remove from the flame. Charring is simply an optional step. If not available, move on to the assembly.
- Layer the casserole: In the prepared baking dish, add ½ cup of the meat mixture and spread it over the dish. Add 6 tortillas, slightly overlapping and covering the bottom of the baking dish. Add half of the meat mixture and spread evenly. Then sprinkle with half of the shredded cheese. Repeat one time with the remaining tortillas, meat mixture, and cheese. At this point, the casserole can be covered with plastic wrap and stored in the refrigerator for one day before baking.12 corn tortillas, 2 cups shredded cheddar cheese
- Bake in the preheated oven until warmed through, 30-40 minutes. Once baked, remove from the oven, cut into squares, and serve with your favorite taco toppings!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
This is so good and in permanent dinner rotation at our house!
I made this for the grandkids and the whole family loved it! Grandson even had some for breakfast!!
The Taco Squares Casserole was delicious and easy to make. The video and the recipe were spot on. My husband and I really enjoyed the casserole, and I will definitely make it again very soon. Yum! Perfect for these freezing cold days! Thanks, Kaleb
Made this tonight! Easy week night meal, and delicious!
So good, thank you.
My family loves this dish.❤️❤️❤️
I love all your recipes! They are easy for me to duplicate in my kitchen and make me feel more confident in my ability to try new things!! Thank you so much!!
This was delicious, thank you Kaleb! I did half with the meat recipe and half with shrimp with your seasoning and it was terrific. Thank you!