Easy Taco Casserole That Makes Weeknights Exciting Again
Easy taco casserole is the ultimate weeknight dinner savior. After making it dozens of times, I’ve discovered the secret to a crispy topping and a creamy filling. Keep reading for my best tips and how to prevent the #1 mistake. If you love recipes like this, you’ll also enjoy Meal Prep Unstuffed Pepper Bowls and The Scala Chopped Salad.
Why This Easy Taco Casserole That Makes Weeknights Exciting Again Is Pure Comfort
- Crispy topping with a creamy filling
- Better than takeout taste
- Customizable with your favorite toppings
- Perfect for meal prep and freezer-friendly
What You'll Need for Easy Taco Casserole That Makes Weeknights Exciting Again
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground beef
- Taco seasoning
- Canned diced tomatoes
- Cream of mushroom soup
- Shredded cheese
- Crushed tortilla chips
- Taco seasoning
- Cumin
- Chili powder
- Garlic powder
- Onion powder
- Salt and pepper
- Optional: Sour cream
- Optional: Guacamole
- Optional: Salsa
- Optional: Fresh cilantro
- Optional: Diced avocado
- Optional: Shredded lettuce
📝 Ingredient Notes
- Ground beef: You can substitute with ground turkey or chicken.
- Canned diced tomatoes: Drain the juice before adding to the casserole.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked ground beef every time. → See on Amazon
- 9×13 baking dish — Perfect size for this casserole and many others. → See on Amazon
How to Make Easy Taco Casserole That Makes Weeknights Exciting Again
- Brown the ground beef: Cook ground beef in a large skillet over medium heat until browned and cooked through. Drain excess fat.
- Mix the filling: In a large bowl, combine cooked ground beef, taco seasoning, diced tomatoes, and cream of mushroom soup. Stir until well combined.
- Assemble the casserole: Spread half of the crushed tortilla chips in the bottom of a greased 9×13 baking dish. Top with the beef mixture, followed by the remaining tortilla chips and shredded cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the topping is crispy.
Cook's Tips for Perfect Easy Taco Casserole That Makes Weeknights Exciting Again
- Common mistake and fix: The #1 reason this recipe fails is using too much liquid. Drain the juice from the canned tomatoes and don't add extra water to the beef mixture to prevent a watery casserole.
- Pro tip: For an extra crispy topping, sprinkle some crushed tortilla chips on top of the cheese during the last 5 minutes of baking.
- Pro tip: Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Storing & Reheating Easy Taco Casserole That Makes Weeknights Exciting Again
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the casserole up to 24 hours ahead. Bake as directed when ready to serve.
Freezing Easy Taco Casserole That Makes Weeknights Exciting Again
Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The topping may not be as crispy.
Recipe Notes
- Chef tip: For a spicier casserole, add some diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Best substitution: Instead of crushed tortilla chips, you can use crushed cornflakes or crushed crackers for the topping.
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the topping isn't crispy enough, broil the casserole for 2-3 minutes, watching closely to prevent burning.
Want to level up this recipe?
Food processor — Makes quick work of crushing tortilla chips and chopping vegetables for this casserole and many others. → Check price on Amazon
Easy Taco Casserole That Makes Weeknights Exciting Again
Ingredients
Main Ingredients
- Ground beef
- Taco seasoning
- Canned diced tomatoes
- Cream of mushroom soup
- Shredded cheese
- Crushed tortilla chips
Seasonings
- Taco seasoning
- Cumin
- Chili powder
- Garlic powder
- Onion powder
- Salt and pepper
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Diced avocado
- Shredded lettuce
Instructions
- Brown the ground beef: Cook ground beef in a large skillet over medium heat until browned and cooked through. Drain excess fat.
- Mix the filling: In a large bowl, combine cooked ground beef, taco seasoning, diced tomatoes, and cream of mushroom soup. Stir until well combined.
- Assemble the casserole: Spread half of the crushed tortilla chips in the bottom of a greased 9×13 baking dish. Top with the beef mixture, followed by the remaining tortilla chips and shredded cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the topping is crispy.
Notes
- Chef tip: For a spicier casserole, add some diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Best substitution: Instead of crushed tortilla chips, you can use crushed cornflakes or crushed crackers for the topping.
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the topping isn't crispy enough, broil the casserole for 2-3 minutes, watching closely to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The topping may not be as crispy.
- Make ahead: You can assemble the casserole up to 24 hours ahead. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 25g
- Carbs: 35g
- Fiber: 4g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Taco Casserole That Makes Weeknights Exciting Again FAQs
Yes, you can assemble the casserole up to 24 hours ahead. Bake as directed when ready to serve.
The #1 reason this recipe fails is using too much liquid. Drain the juice from the canned tomatoes and don't add extra water to the beef mixture to prevent a watery casserole.
Yes, you can freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is not suitable for the air fryer. The casserole needs to bake in the oven to ensure the topping is crispy and the filling is heated through.
Instead of crushed tortilla chips, you can use crushed cornflakes or crushed crackers for the topping.
A Warm Final Note
I can’t wait for you to try Easy Taco Casserole That Makes Weeknights Exciting Again and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
