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Taco Salad Casserole
Sana Yousaf

Taco Salad Casserole Recipe

A hearty, Tex-Mex-inspired casserole layered with seasoned ground meat, crunchy tortilla chips, melted cheese, and fresh toppings, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey for a leaner option
  • 1 packet taco seasoning or 2 tbsp homemade taco seasoning
  • 1 cup salsa mild or spicy, depending on preference
  • 1 can 15 oz black beans, drained and rinsed (or pinto beans)
  • 1 can 15 oz corn, drained (or 1 cup frozen corn)
  • 2 cups crushed tortilla chips use gluten-free chips for dietary needs
  • 2 cups shredded cheddar cheese or Mexican blend cheese
  • 1 cup sour cream or Greek yogurt for a lighter option
  • 1 can 10 oz diced tomatoes with green chilies, drained
  • 1 small onion diced
  • 2 cups shredded lettuce optional, for topping
  • 1 avocado diced (optional, for topping)
  • 1/4 cup chopped cilantro optional, for garnish
  • Salt and pepper to taste
  • Optional toppings: sliced jalapeños diced tomatoes, olives, or green onions

Method
 

  1. Preheat the oven: Set oven to 375°F (190°C).
  2. Cook the meat: In a large skillet over medium heat, brown the ground beef (or turkey) with the diced onion, breaking it up as it cooks, about 5–7 minutes. Drain excess fat.
  3. Season the meat: Add taco seasoning, salsa, and diced tomatoes with green chilies. Stir well and simmer for 3–4 minutes until thickened.
  4. Add beans and corn: Stir in black beans and corn, mixing until combined. Remove from heat.
  5. Assemble the casserole: In a greased 9x13-inch baking dish, layer half the crushed tortilla chips. Spread the meat mixture evenly over the chips, then top with 1 cup of shredded cheese. Add another layer of tortilla chips and the remaining cheese.
  6. Bake the casserole: Bake for 20–25 minutes until cheese is melted and bubbly.
  7. Add fresh toppings: Spread sour cream over the top (optional) and garnish with shredded lettuce, avocado, cilantro, or other toppings. Serve warm!

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave.
  • Substitutions: Swap ground beef for ground chicken, turkey, or plant-based meat for a vegetarian version. Use quinoa instead of corn for extra protein.
  • Make it spicy: Add diced jalapeños, cayenne pepper, or hot sauce to the meat mixture for extra heat.
  • Low-carb option: Replace the tortilla

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