This taco casserole with tortilla chips and black beans packs everything you love about taco night into one cheesy baking dish. Seasoned ground beef, black beans, corn, and tomatoes with green chilies are layered with crunchy crushed chips and plenty of melted cheese.
It is quick enough for a weeknight and easy to scale up for a crowd. The meat mixture comes together in one skillet in about 15 minutes, and the oven does the rest. Add your favorite toppings at the table and everyone can build a plate the way they like it.
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Why This Works
Everything in the filling is already cooked or ready to eat, so the oven time is mostly about melting the cheese and bringing the layers together. That is why the bake is short and why the casserole is ready in about 45 minutes from start to finish.
The canned tomatoes with green chilies add moisture and a mild kick without needing extra spices, while the black beans and corn bulk up the filling and add fiber. Using a packet of taco seasoning keeps the flavor familiar and takes the guesswork out of the spice mix.
Layering crushed tortilla chips through the casserole gives it texture. The chips on the bottom soak up some of the juices and turn tender like a casserole base, while the top layer stays a little crisp. Cheese in two layers means every scoop is gooey.
Ingredients
- 1 lb ground beef or ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups tortilla chips, crushed
- 2 cups shredded cheddar or Mexican blend cheese, divided
- Sour cream, sliced green onions, and salsa, for serving
How to Make Taco Casserole
1. Heat the oven.
Preheat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
2. Brown the meat.
In a large skillet, cook the ground beef or turkey over medium heat, breaking it up, until it is fully cooked and no longer pink. Ground beef should reach 160 degrees F and ground turkey 165 degrees F. Drain off any excess fat.
3. Build the filling.
Stir in the black beans, corn, diced tomatoes with green chilies, and taco seasoning. Cook, stirring, until everything is heated through.
4. Layer the casserole.
Spread half of the crushed tortilla chips over the bottom of the baking dish. Spoon the meat mixture over the chips and sprinkle with half of the cheese. Top with the remaining chips and finish with the remaining cheese.
5. Bake.
Bake for 18 to 20 minutes, until the cheese is melted and bubbly and the casserole is hot throughout.
6. Add toppings and serve.
Let the casserole rest for a few minutes, then top it with sour cream, green onions, and salsa and scoop it onto plates.
How to Serve
Serve the casserole with a bowl of guacamole and extra chips for scooping. A side of easy Rotel Mexican rice turns it into a full spread, and homemade corn salsa adds a fresh, crisp contrast. For a party spread, a pan of creamy burrito casserole makes a great second dish.
How to Store and Reheat
Cool the casserole and refrigerate it within two hours of baking. Store it in an airtight container for about 3 days. Reheat individual portions in the microwave or cover the dish with foil and warm it in a 350 degree F oven until hot throughout. For longer storage, freeze the casserole tightly wrapped. The chips will soften in the fridge, so add a handful of fresh chips on top when serving for crunch.
Tips and Variations
If you expect leftovers, add toppings only to the portions you plan to eat. Sour cream, salsa, and fresh onions do not hold up well when stored on the casserole. Crush the chips by hand into small pieces so they layer evenly, and avoid pulverizing them into crumbs.
Ground meat needs to be fully cooked. This guide to handling leftovers safely from Michigan State University Extension recommends reheating leftovers until they are steaming hot and refrigerating them within two hours.
For variations, swap the black beans for pinto beans, use a spicier blend of cheese, or add diced bell peppers and onion to the skillet with the meat. A spoonful of sour cream stirred into the filling makes it richer. Ground chicken also works if you cook it to 165 degrees F.
FAQ
Can I make taco casserole ahead of time?
Yes. Assemble it, cover it, and refrigerate it until you are ready to bake. Because the ingredients will be cold, it may need a few extra minutes in the oven.
Will the tortilla chips get soggy?
The bottom layer softens as it absorbs the juices, which is part of the appeal. The top layer stays crisper. For extra crunch, sprinkle fresh chips over each serving.
Can I use ground turkey or chicken?
Yes. Cook ground turkey or chicken until it reaches 165 degrees F, and season it well, since leaner meats have less flavor than beef.
Can I freeze taco casserole?
You can freeze the cooked meat mixture, or freeze the baked casserole tightly wrapped. Thaw it in the refrigerator overnight before reheating.
What toppings go well with taco casserole?
Sour cream, salsa, guacamole, sliced green onions, diced tomatoes, shredded lettuce, and sliced olives are all good choices.
Taco Casserole with Tortilla Chips and Black Beans
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cup tortilla chips crushed
- 2 cup shredded cheddar or Mexican blend cheese divided
- sour cream, green onions, and salsa for serving
Instructions
Cooking
- Preheat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
- Brown the ground beef or turkey in a large skillet over medium heat until fully cooked, then drain the fat.
- Stir in the beans, corn, tomatoes with green chilies, and taco seasoning and heat through.
- Spread half of the crushed chips in the dish, top with the meat mixture and half of the cheese, then add the remaining chips and cheese.
- Bake for 18 to 20 minutes, until the cheese is melted and bubbly.
- Rest for a few minutes and serve with sour cream, green onions, and salsa.
