You want a dinner that slaps? This Mexican Ground Beef Taco Casserole is what happens when crispy tacos and bubbly enchiladas have a love child, and yes—everyone fights for seconds. It’s bold, cheesy, layered like a Netflix binge, and weeknight fast with weekend vibes.

The flavor payoff is ridiculous compared to the effort you put in. Minimal dishes, max comfort, and zero judgment if you eat it straight from the pan. Your only problem: leftovers mysteriously vanishing.

Why You’ll Love This Recipe

• Weeknight simple, party-level flavor: Brown beef, layer, bake—done.It tastes like you ordered from your favorite spot without the delivery fee.
• Ultra-customizable: Spice it up, tone it down, make it low-carb, or vegetarian. This casserole is a team player.
• Crunch-meets-creamy: Crispy tortilla edges plus melty cheese and saucy beef? Textural jackpot.
• Kid-approved and crowd-friendly: Build it to your family’s taste, then let the toppings bar do the heavy lifting.
• Great for meal prep: Reheats beautifully and freezes like a champ. FYI: next-day flavor is even better.

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Shopping List – Ingredients

• 1.25 to 1.5 pounds ground beef (80/20 or 85/15 for best flavor)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (or 2–3 tbsp homemade)
• 1 cup salsa (medium heat is a safe bet)
• 1 (10 oz) can enchilada sauce (red preferred)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 8–10 small corn tortillas (or low-carb tortillas if preferred)
• 2 cups shredded cheese (Mexican blend, cheddar, or pepper jack)
• 1/2 cup sour cream (plus more for serving)
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional toppings: chopped cilantro, sliced green onions, diced tomatoes, avocado, jalapeños, lime wedges

Step-by-Step Instructions

1. Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or nonstick spray.
2. Brown the beef: Heat a large skillet over medium-high. Add 1 tbsp olive oil, crumble in the ground beef, and cook until browned, 5–7 minutes.Season with a pinch of salt and pepper.
3. Sauté aromatics: Add the diced onion and cook 3–4 minutes, stirring. Toss in minced garlic and cook 30 seconds until fragrant. No burning—garlic drama is not the vibe.
4. Season and sauce: Stir in taco seasoning, salsa, and enchilada sauce.Bring to a simmer for 2–3 minutes to thicken slightly.
5. Fold in beans and corn: Add black beans and corn. Stir to combine. Taste and adjust salt.If it’s too thick, splash in a couple tablespoons of water.
6. Prep tortillas: Lightly brush tortillas with remaining olive oil and warm them in a dry pan 30 seconds per side. This helps them stay flexible and a bit toasty.
7. Layer 1: Spread a thin layer of meat mixture on the bottom of the baking dish. Add a layer of tortillas, tearing to fit corners.
8. Layer 2: Spoon on more meat mixture, dollop with sour cream, and sprinkle a generous handful of cheese.
9. Repeat: Continue layering tortillas, meat, sour cream, and cheese.Aim for 3 layers, finishing with cheese on top. More cheese = more applause.
10. Bake: Cover loosely with foil (tent to avoid sticking) and bake 15 minutes. Remove foil and bake 10–12 minutes more, until bubbly and lightly golden.
11. Rest and garnish: Let it sit 8–10 minutes so slices hold together.Top with cilantro, green onions, and your favorite add-ons. Squeeze lime for brightness.
12. Serve: Cut into squares and plate with extra salsa, sour cream, and avocado. Prepare for compliments you didn’t ask for.

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Storage Tips

• Fridge: Store in an airtight container for 3–4 days. Reheat covered at 350°F for 15–20 minutes or microwave in 60–90 second bursts.
• Freezer: Wrap tightly in plastic, then foil, or use a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Keep it crisp: Reheat uncovered for the last few minutes to revive tortilla edges. A quick air-fryer blast? Chef’s kiss.

Nutritional Perks

• Protein-packed: Ground beef and black beans deliver a solid protein punch to keep you full and happy.
• Fiber friends: Beans and corn support digestion and add steady energy—no post-dinner crash.
• Customizable calories: Swap in 93% lean beef, use part-skim cheese, or low-carb tortillas if you’re watching macros, IMO.
• Micronutrient boost: Add bell peppers, tomatoes, or spinach to bump up vitamins A, C, and iron without changing the flavor profile.

What Not to Do

• Don’t skip the rest time: Cutting immediately turns it into a saucy landslide. Tasty but messy.
• Don’t drown it in sauce: Soggy tortillas are a mood killer. Aim for saucy, not soupy.
• Don’t skip seasoning: Taste the meat mixture before layering. Bland casserole equals sad dinner table.
• Don’t overbake: Cheese should be melted and bubbling, not brown and brittle. Keep an eye on it.

Mix It Up

• Spice level: Add chopped jalapeños, chipotle in adobo, or hot salsa for heat. For mild, use a mild salsa and half the taco seasoning.
• Protein swaps: Use ground turkey, shredded rotisserie chicken, or plant-based crumbles. Chorizo + beef is next-level.
• Veggie boost: Layer in sautéed bell peppers, zucchini, or spinach. Mushrooms add savory depth.
• Cheese game: Blend cheddar with pepper jack or Oaxaca for melt and stretch. A sprinkle of cotija on top = salty magic.
• Tortilla alternatives: Try flour tortillas for softer layers, or use tortilla chips for a nacho-style crunch. Low-carb tortillas work great too.
• Creamy upgrade: Replace sour cream with a thin layer of queso or a drizzle of crema for extra richness.

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FAQ

Can I make this ahead?

Yes. Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate.

Add 5–10 minutes to the covered bake time since it’s starting cold.

How do I keep the tortillas from getting soggy?

Lightly toasting or oil-warming the tortillas helps. Also, don’t over-sauce the meat layer; it should be thick, not watery. Resting after baking is crucial.

What’s the best beef for flavor?

85/15 is the sweet spot for taste and texture.

Drain excess fat if needed, but leave a little for richness. Leaner beef works—just don’t skimp on seasoning.

Can I make it gluten-free?

Use corn tortillas, a certified gluten-free taco seasoning, and check your enchilada sauce label. Easy win.

How spicy is this recipe?

Baseline is mild-to-medium depending on your salsa and seasoning.

For extra heat, add jalapeños or hot sauce. For minimal heat, use mild salsa and mild seasoning.

What sides go well with it?

Cilantro-lime rice, a simple salad, or charred street corn. Honestly, chips and guac never miss.

Can I add rice to the casserole?

You can.

Use 1 to 1.5 cups cooked rice and fold it into the meat mixture, then layer as usual. Keep sauce amounts the same to avoid dryness.

How do I reheat without drying it out?

Cover with foil and reheat at 350°F until warmed through, then uncover for a few minutes to re-crisp the top. A splash of water or extra salsa helps if it’s looking dry.

Wrapping Up

This Mexican Ground Beef Taco Casserole brings restaurant-level comfort with pantry-level effort.

It’s layered, loaded, and designed for chaotic weeknights and hungry crowds alike. Customize it, top it like a pro, and let the oven do the heavy lifting. One pan, big flavor, zero regrets—pretty much the dinner cheat code you’ve been waiting for.