Description
A warm and comforting taco casserole that turns pantry staples into a quick, family-friendly meal perfect for busy weeknights.
Ingredients
- 1 lb ground beef (halal) or ground turkey
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade taco mix)
- 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 cup frozen or fresh sweet corn kernels
- 2 cups shredded cheddar or Mexican blend cheese
- 8 small flour tortillas, torn into pieces (or use corn tortillas for gluten-free)
- 1 cup salsa (mild or hot, according to taste)
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: chopped cilantro, sliced green onions, lime wedges for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Brown the meat: In a large skillet, warm 2 tbsp olive oil over medium-high heat. Add the chopped onion and cook 3–4 minutes until translucent. Add the garlic and cook 30 seconds. Add the ground meat, season with salt, pepper, and taco seasoning, and cook until no longer pink. Drain any excess fat.
- Build the filling: Stir in the black beans, corn, diced tomatoes with chilies, and salsa. Simmer for 3–4 minutes to blend flavors. Taste and adjust seasoning.
- Layer the casserole: Spread a thin layer of the meat mixture on the bottom of the prepared dish. Scatter half the torn tortillas over the meat, dollop half the sour cream, and sprinkle one-third of the cheese. Repeat with the remaining meat, tortillas, sour cream, and another third of the cheese. Finish with the remaining cheese on top.
- Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes until cheese is bubbly and edges are golden.
- Rest and serve: Let the casserole sit 5–10 minutes before cutting. Garnish with cilantro, green onions, and lime wedges.
Notes
Tip: Use warm tortillas for easier layering, and drain excess liquid from tomatoes if necessary. Can be assembled ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican