Hey there! So, have you ever had one of those recipes that just becomes a staple in your household? For me, it’s this taco casserole. It’s one of those dishes that you can whip up without too much fuss, and it always seems to make everyone happy. I actually stumbled upon this recipe when I was trying to use up some leftovers. My family loved it so much that it became a weekly thing! Just don’t tell anyone my secret ingredient is a splash of hot sauce (oops, I guess the secret’s out).
Why You’ll Love This
I make this whenever I need a little comfort food (and honestly, who doesn’t need that once in a while?). My family goes crazy for it because it’s cheesy, spicy, and just plain awesome. And, let’s face it, casseroles are like hugs in a dish. Sometimes, I feel like this taco casserole is practically begging me to make it. Plus, it’s a great way to sneak in some veggies (if you call them that).
Ingredients List
- 1 lb ground beef (I sometimes use turkey if I’m feeling extra healthy)
- 1 packet taco seasoning (homemade is great, but store-bought works just fine)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned, whatever you’ve got)
- 1 cup salsa (mild, spicy, or whatever rocks your boat)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 4 cups tortilla chips, crushed
- Optional: sour cream, guacamole, and jalapeños for garnish
Directions
- Preheat your oven to 350°F (175°C). Or a bit more—my oven’s always a bit wonky.
- In a large skillet, brown the ground beef over medium heat. Drain the excess fat (or not, if you want more flavor).
- Stir in the taco seasoning, black beans, corn, and salsa. Let it simmer for about 5 minutes. This is usually where I sneak a taste, just to make sure it’s as good as I remember.
- Layer half of the crushed tortilla chips in a 9×13-inch baking dish. Top with half of the beef mixture, then sprinkle on half of the cheese. Repeat the layers.
- Bake for 20-25 minutes until the cheese is bubbly and everything smells amazing.
- Let it cool a bit (I know, it’s hard to wait!) before digging in.
Notes
Don’t worry if it looks a bit messy—it’s supposed to be. I once tried adding rice, but it turned out a bit too mushy for my taste. You could use refried beans instead of black beans if that’s your jam.
Variations
I’ve tried adding bell peppers and onions for a veggie twist, which is yummy. One time, I tried a pasta version, but it was, well, not my best idea. Stick with the chips!
Equipment
You don’t really need any fancy gadgets. A good ol’ baking dish and skillet should do the trick. No skillet? Use a pot instead. It’ll all taste the same in the end.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days—though honestly, in my house, it never lasts more than a day! You can reheat in the oven or microwave.
Serving Suggestions
Top with a dollop of sour cream and a sprinkle of jalapeños if you’re feeling adventurous. I like to serve it with a side of guacamole and maybe some extra chips for scooping.
Pro Tips
Don’t rush the layering process. I once tried hurrying through it and ended up with a bit of a mess. Take your time and enjoy the process.
FAQ
Can I make this vegetarian? Sure! Just use black beans or your favorite meat substitute. It’ll taste just as delish.
What can I serve with it? Maybe a nice green salad or some Spanish rice. But honestly, it’s pretty filling on its own!
Any tips on making it spicier? Add some diced jalapeños or a dash of hot sauce. Or both! Depends on how brave you are.