Description
Beef taco casserole brings together all the zesty flavors of your favorite Mexican-inspired dish in one easy baking pan. Layered with seasoned ground beef, crispy tortillas, melted cheese, and fresh toppings, this crowd-pleasing meal delivers maximum taste with minimal effort.
Ingredients
Scale
Protein:
- 1 pound lean ground beef
Vegetables:
- 1 medium red bell pepper
- 1 medium onion
- 2 cloves garlic
- 1 medium tomato
- 1 cup romaine lettuce
Pantry Ingredients:
- 1 can (15-ounces) pinto beans
- 15 ounces tomato salsa
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups Monterey Jack cheese or shredded mild cheddar
- Sour cream or Greek yogurt
Instructions
- Coat a 9×13-inch baking dish with 1 tablespoon olive oil. Position oven rack in middle and preheat to 360°F.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook for 6-8 minutes until completely browned.
- Transfer beef to a plate and drain excess fat from skillet.
- Return skillet to medium heat. Sauté 1 diced onion, 2 minced garlic cloves, and 1 diced red bell pepper for 5 minutes until vegetables soften.
- Add 15-ounce can of pinto beans, browned beef, 1 tablespoon chili powder, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 2 teaspoons ground cumin, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir and cook for 2 minutes.
- Remove skillet from heat. Mix in 15 ounces tomato salsa and ¾ cup shredded cheese.
- Pour mixture into prepared baking dish. Spread evenly and top with remaining ¾ cup cheese.
- Bake at 360°F for 20 minutes until cheese melts completely.
- Remove from oven and let rest 5 minutes.
- Garnish with 1 diced tomato, 1 cup chopped romaine lettuce. Serve with sour cream or Greek yogurt.
Notes
- Use lean ground beef to reduce excess grease and keep the casserole from becoming too oily.
- Drain the beef completely after cooking to prevent a watery consistency in your final dish.
- Chop vegetables finely to ensure they cook evenly and blend smoothly into the casserole.
- For a lower-carb version, swap beans with cauliflower rice or zucchini and use low-carb tortilla chips as a topping.
- Prep Time: 13-15 minutes
- Cook Time: 27 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 95 mg