Description

This easy taco casserole is a flavorful, family-friendly dish that combines all the best parts of taco night into one convenient baking dish. Loaded with seasoned ground beef, black beans, corn, tomatoes, melty cheese, and crispy tortilla chips or soft tortillas, it’s a comforting and satisfying meal perfect for busy weeknights, meal prep, or casual gatherings. Serve it as-is or top it with sour cream, salsa, and avocado for an extra boost of flavor.

Ingredients

Scale

1 pound lean ground beef
1 cup yellow onion, diced
1/2 cup red bell pepper, diced
2 cloves garlic, minced
1 package taco seasoning
1 15-ounce can of black beans, drained and rinsed
1 15-ounce can of corn, drained
1 10-ounce can Rotel tomatoes with diced peppers
2 cups shredded cheese (I used half cheddar/half Monterey Jack), divided
3 cups Doritos, lightly crushed
Topping suggestions: lettuce, tomatoes, sour cream, green onions

Instructions

Preheat the oven to 350ºF.
Add the ground beef to a large skillet over medium heat. Break the beef into pieces and cook until it is about half-browned.
Add the diced onion, bell pepper, and garlic to the ground beef and continue to cook until the beef is completely browned and the vegetables are softened.
Sprinkle the taco seasoning over the meat mixture and stir well. Cook for 1-2 minutes while stirring constantly.
Add the black beans, corn, and Rotel to the skillet and stir it well. Then stir in half of the shredded cheese.
Place about 2 cups’ worth of broken Doritos into the bottom of a 9×13 baking dish.
Spoon the meat mixture over the Doritos into an even layer.
Top with the remaining Doritos and shredded cheese.
Bake in the preheated oven for about 15 minutes or until the cheese is melted and the chips are toasted on top.
Serve with your favorite taco toppings.

Notes

Meat options: You can use ground turkey, chicken, or a plant-based alternative instead of beef.
Make it ahead: Assemble the casserole up to 24 hours in advance and refrigerate until ready to bake.
Freezing tips: This casserole freezes well. Wrap tightly and store for up to 3 months. Thaw overnight in the fridge before baking.
Add spice: Add diced jalapeños, hot salsa, or a pinch of cayenne for extra heat.
Toppings: Try topping with shredded lettuce, diced tomatoes, guacamole, or crushed tortilla chips after baking for added texture and flavor.
Low-carb version: Swap the chips or tortillas for sliced zucchini or riced cauliflower.
Gluten-free: Use certified gluten-free tortilla chips and check all labels, especially on taco seasoning and canned ingredients.