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Taco Bake Casserole Recipe
Ben Carraoli

Taco Bake Casserole Recipe

When I first made this taco bake casserole, I was surprised by how simple yet satisfying it turned out to be. I’d been craving something fun, cheesy, and full of Tex-Mex flavor—and this delivered.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 – less fat means less grease to drain off.
  • 1 medium onion chopped – yellow or white work well, but avoid using frozen onion (it can get mushy).
  • 1 packet taco seasoning – store-bought is fine or make your own for custom spice.
  • 1 15 oz can tomato sauce – plain variety is best, to control flavors.
  • 1 15 oz can black beans, rinsed and drained – removes excess sodium and starch.
  • 1 15 oz can corn, drained – canned or fresh kernels are okay (if fresh, cook briefly first).
  • 1 4 oz can chopped green chilies – adds mild heat and moisture.
  • 1 cup sour cream – full fat yields a creamier texture.
  • 8 oz cream cheese softened – bring to room temp so it blends smoothly.
  • 12 flour tortillas 6-inch – these sizes work well for layering; corn tortillas can be used for gluten-free versions.
  • 2 cups freshly shredded cheddar cheese – grating fresh melts better than pre-shredded.
  • Optional toppings: shredded lettuce diced tomatoes, salsa, guacamole, extra sour cream

Method
 

  1. First, in a large skillet over medium-high heat, brown the ground beef. Break up clumps so the meat is fine and even. Once browned, drain off excess grease so the casserole isn’t soggy. Add chopped onion and cook until it becomes translucent and soft—about 5–7 minutes.
  2. Then stir in the taco seasoning and tomato sauce. Lower the heat and simmer gently for 5–10 minutes to let flavors meld. Finally, fold in the rinsed black beans, drained corn, and green chilies; simmer another 2–3 minutes so everything’s heated through.
  3. In a bowl, combine softened cream cheese and sour cream. Use a hand mixer or whisk to blend until smooth and lump-free. This creamy layer gives richness and helps bind the casserole layers.
  4. Preheat your oven to 350 °F (175 °C). Lightly grease a 9×13-inch baking dish. Lay down a first layer of tortillas (you may need to overlap or trim). Spread half of the meat mixture over the tortillas, then spread half the cream cheese mixture over that. Sprinkle one cup of cheddar over it. Repeat: another tortilla layer, then the remaining meat, then the remaining creamy mixture, and top with remaining cheddar.
  5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden. Let it rest about 10 minutes before cutting and serving—to help it set and hold nicer squares.

Notes

  • Use lean beef so after browning you won’t have too much grease to deal with.
  • Let the cream cheese soften fully before mixing, so you avoid lumps in your creamy layer.
  • After baking and removing the foil, tilt the dish slightly so excess liquid doesn’t pool on top.
  • I sometimes add a dash of cayenne pepper or hot sauce to the meat mixture for a bit more kick.