BEEF TACO CASSEROLE

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Beef taco casserole on white plate with Fritos


This Bean & Beef Taco Casserole is a fun twist on taco night, and is a great way to feed a crowd or hungry family! Freezer-friendly, this recipe is also great for meal-prepping or taking to a friend in need!
If you’re looking for an amazing way to jazz up a regular taco night, this taco casserole is the recipe for you!  A mixture of seasoned ground beef and black beans is mixed with salsa and cheese, then baked until hot and bubbly.
Play around with toppings like shredded lettuce, chopped tomatoes, sliced black olives, jalapeño slices and more! My favorite topping is some crunchy Fritos corn chips… it gives this taco meat casserole a “w

SERVINGS: 6 SERVINGS
BEEF TACO CASSEROLE
PREP TIME:
 
10 MINS
 
COOK TIME:
 
35 MINS
TOTAL TIME:
 
45 MINS
 
AUTHOR: AMANDA BATCHER
 
COURSE: CASSEROLE
CUISINE: MEXICAN
KEYWORD: TACO CASSEROLE
This beef and bean taco casserole is incredibly easy, made from scratch, freezer-friendly, and a huge hit with families!
INGREDIENTS
  • 2 Tablespoons olive oil
  • 1 pound ground beef
  • 1 medium yellow onion diced
  • 1 jalapeno seeded and diced
  • 3 cloves garlic minced
  • 1 package taco seasoning
  • 15 ounce can black beans drained and rinsed
  • 4 ounce can diced green chiles drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 Tablespoons tomato paste
  • 16 ounce jar of picante sauce or salsa
  • 2 cups Mexican blend shredded cheese divided
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INSTRUCTIONS
  1. Preheat oven to 350 F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside.
  2. Heat a large, deep skillet over medium high heat and add olive oil. Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes.
  3. Add onion and jalapeno to beef. Cook, stirring often, until softened and fragrant, about 4 minutes. Add garlic and cook about 1 minute. Beef should be fully cooked and brown at this point.
  4. Drain any fat and return to skillet. Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste and picante sauce. Cook 1-2 minutes.
  5. Set skillet aside and add 1 cup of shredded cheese.
  6. Transfer beef mixture to prepared baking dish and top with remaining 1 cup of cheese.
  7. Bake approximately 25 minutes, until hot and bubbly and cheese is melted.
  8. Top with desired toppings and serve!
RECIPE NOTES
TO FREEZE Cook beef mixture in skillet and assemble in baking dish, omitting 1 cup remaining cheese on top. Cool completely and cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
Thaw overnight in refrigerator until casserole is completely thawed. Remove plastic wrap and aluminum foil, set out on the counter for about 20 minutes, top with 1 cup of cheese, then bake at 350 F degrees for about 45-55 minutes, until hot and bubbly and cheese is melted.
Topping Options: Salsa, Shredded iceburg lettuce, Sliced black olives, Chopped tomatoes, Sliced jalapenos, Minced fresh cilantro, Lime wedges, Frito corn chips, Cheddar Cheese, Sour Cream, Refried Beans.
NUTRITION INFORMATION
 Calories: 386, Fat: 19g, Saturated Fat: 8g, Cholesterol: 82mg, Sodium: 1461mg, Potassium: 862mg, Carbohydrates: 22g, Fiber: 7g, Sugar: 5g, Protein: 31g, Vitamin A: 15.9%, Vitamin C: 19.6%, Calcium: 31.7%, Iron: 23.3%
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)