Description
Layered like a Tex-Mex lasagna with smoky taco-spiced ground beef, black beans, corn tortillas, and melted sharp cheddar and Monterey Jack cheese, this 30-minute taco casserole is an easy family dinner winner.
Ingredients
Scale
Smoky Ground Beef & Black Bean Filling
- 1 and 1/2 pounds (680g) 85% lean ground beef
- 1 medium yellow onion, finely diced (1 cup)
- 1 medium red bell pepper, diced (1 cup)
- 3 cloves garlic, finely minced
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1 can (14.5 oz; 411g) fire-roasted diced tomatoes, lightly drained
- 1 cup (240ml) red enchilada sauce or mild taco sauce
- 1 can (15 oz; 425g) black beans, rinsed and drained
- 1 cup (150g) sweet corn kernels (frozen or drained canned)
- 2 ounces (56g) full-fat cream cheese, cut into cubes
Tortilla & Cheese Layers + Toppings
- 12 (6-inch) yellow corn tortillas (or 8 medium flour tortillas)
- 2 cups (226g) freshly shredded sharp cheddar cheese
- 1 cup (113g) freshly shredded Monterey Jack cheese
- Fresh cilantro, diced avocado, sour cream, and sliced jalapeños, for serving
Instructions
- Preheat oven and lightly toast tortillas: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Arrange the 12 corn tortillas on two baking sheets and bake for 4 minutes just until dry and pliable-crisp so they hold up in the casserole.
- Brown the beef and peppers: In a large 12-inch skillet over medium-high heat, cook the ground beef, diced onion, and diced red bell pepper for 7 to 8 minutes, breaking the beef into small crumbles, until browned. Drain off excess fat.
- Add taco spices and simmer filling: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and salt for 60 seconds. Add the fire-roasted tomatoes, enchilada sauce, drained black beans, corn, and cubed cream cheese. Simmer over medium-low heat for 3 minutes until the cream cheese melts into a thick, saucy filling.
- Assemble Layer 1: Spread a thin 1/3 cup layer of the meat sauce over the bottom of the 9×13-inch dish. Overlap 6 corn tortillas across the bottom (halving 2 tortillas to fit the straight edges). Spoon half of the beef mixture over top and sprinkle with half of the combined cheddar and Monterey Jack cheeses (1.5 cups).
- Assemble Layer 2 and bake: Top with the remaining 6 tortillas, the rest of the beef mixture, and the remaining 1.5 cups shredded cheese. Bake uncovered at 375°F (190°C) for 18 to 20 minutes until bubbling and golden around the edges.
- Rest and garnish: Cool on a wire rack for 10 minutes to set the layers, then top with fresh cilantro, diced avocado, sour cream, and jalapeños before slicing into 8 squares.
Notes
- Make Ahead & Freezing Instructions: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking (add 5 to 7 minutes to the bake time). Or freeze unbaked or baked for up to 3 months; thaw overnight in the fridge before baking.
- Special Tools: 9×13-Inch Ceramic or Glass Baking Dish | 12-Inch Skillet | Box Grater | Silicone Spatula.
- Crunch Upgrade: Scatter 1 cup of crushed tortilla chips or Doritos over the top cheese layer during the final 5 minutes of baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 475
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 96mg