I tucked layers of seasoned beef, beans, cheese and a Doritos or Fritos topping into a make-ahead Taco Casserole that fits right into my Fiesta Meals repertoire.
I used to think casseroles were predictable, but this Taco Casserole made me change my mind. It highlights savory ground beef and a reckless crown of crushed Doritos that turns dinner into something loud and fun, even on a plain weeknight.
You can throw it together days ahead and then forget about it until you need a no-drama meal, which I do more than I admit. The crunch on top is addictive, and people always ask what that secret is, like it’s cheating.
This one lives in my Fiesta Meals rotation, and honestly it never lasts long.
Ingredients
- Ground beef: Rich in protein and iron, adds savory depth but can be high in saturated fat.
- Black beans: Good source of fiber and plant protein, helps fill you up and aid digestion.
- Corn: Sweet, starchy bite, gives carbs and some fiber, not very nutrient dense though.
- Cream cheese: Creamy texture, adds richness and tang but high in fat and calories.
- Doritos or tortilla chips: Crunchy salty contrast, great flavor but loaded with sodium and extra calories.
- Diced tomatoes with green chiles: Bright, slightly spicy, adds vitamin C and acidity to cut richness.
- Cheddar or Mexican blend cheese: Melts well, gives savory umami and calcium, also brings more fat.
- Onion and garlic: Aromatics that boost flavor, offer small amounts of vitamins and antioxidants.
Ingredient Quantities
- 1 lb (450 g) ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
- 1/2 cup water
- 1 (10 oz) can diced tomatoes with green chiles (Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 8 oz (226 g) cream cheese, softened
- 1 cup sour cream
- 2 cups (about 8 oz) shredded cheddar or mexican blend cheese
- 1 (9 to 11 oz) bag Doritos, Fritos or tortilla chips, crushed (about 3 to 4 cups)
- 1 tbsp vegetable oil or olive oil
- 2 tbsp chopped fresh cilantro, optional
- 2 green onions, sliced, optional
- 1 jalapeño, thinly sliced, optional
- Salt and black pepper to taste
How to Make this
1. Preheat oven to 350°F (175°C) and spray or oil a 9×13 inch baking dish; if your cream cheese is cold, microwave it 20 to 30 seconds so it softens and mixes easier.
2. Heat the oil in a large skillet over medium heat, add the diced onion and cook until translucent, about 3 minutes, then add the garlic and cook 30 seconds until fragrant.
3. Add the ground beef, break it up with a spoon and brown until no pink remains, drain excess fat if needed, then return to the pan.
4. Stir in the taco seasoning and 1/2 cup water, then add the can of diced tomatoes with green chiles, drained black beans and drained corn; simmer 4 to 6 minutes until slightly reduced and well combined.
5. Remove from heat and fold in the softened cream cheese and sour cream until the mixture is creamy and mostly smooth; taste and season with salt and black pepper.
6. Crush about 3 cups of Doritos, Fritos or tortilla chips (leave a handful whole-ish if you like more crunch) and spread a single layer in the bottom of the prepared dish.
7. Spoon the beef mixture evenly over the chips, sprinkle the shredded cheddar or Mexican blend over the top, then scatter the remaining crushed chips on top for extra crunch.
8. Bake uncovered for 15 to 20 minutes until the cheese is melted and casserole is bubbling, let rest 5 minutes so it sets up a bit.
9. Top with chopped cilantro, sliced green onions and thin jalapeño slices if using, slice and serve; add extra chips on the side for scooping.
10. Make ahead tip: you can assemble up to 2 days ahead but keep most chips separate until baking so they stay crunchy, or cover and refrigerate fully assembled then bake 25 to 30 minutes from cold until hot through.
Equipment Needed
1. 9×13 inch baking dish, sprayed or oiled
2. Large skillet, roomy enough to brown the beef without crowding
3. Wooden spoon or heatproof spatula to break up meat and stir
4. Chef knife and cutting board for the onion cilantro green onions and jalapeño
5. Measuring cups and measuring spoons for water cheese etc
6. Can opener plus a small colander or sieve to drain beans corn and tomatoes
7. Microwave or microwave safe bowl to soften the cream cheese quick, or a bowl set over warm water works too
8. Mixing bowl and a cheese grater if you need to shred cheddar, plus oven mitts for handling the hot dish
FAQ
Taco Casserole Recipe Substitutions and Variations
- Ground beef: use 1 lb ground turkey or chicken (same amount) for a leaner bake, or 1 lb plant-based crumbles if you want it vegetarian; if using turkey, brown it with a little extra oil since it’s leaner.
- Cream cheese + sour cream: swap with 1 cup full-fat Greek yogurt plus 4 oz blended cottage cheese for a tangy, lighter filling, or use 12 oz ricotta for a milder, slightly grainier texture.
- Diced tomatoes with green chiles (Rotel): replace with 1 can plain diced tomatoes plus 2 Tbsp chopped canned green chiles, or 1 cup chunky salsa; if using plain tomatoes add a pinch of salt and a little cumin to boost flavor.
- Bagged chips (Doritos/Fritos/tortilla chips): crush 3 to 4 cups plain tortilla chips or tostadas, or use crushed cornflakes or panko for a different crunch; for low carb try about 3 cups crushed pork rinds.
Pro Tips
– Soften the cream cheese fast by cutting it into small cubes first or zap it in 10 second bursts, then stir in a couple spoonfuls of the hot meat mix to help it melt smooth. Don’t overdo the heat though or it can get grainy.
– Keep serious crunch by saving at least a cup of chips to sprinkle on right after baking, or toss the chips on a sheet and toast them 3 to 5 minutes first so they dont go soggy under the filling. Thicker chips like Fritos hold up better if you want scoops instead of mush.
– Taste and tweak the filling before you top it. A squeeze of lime or a splash of apple cider vinegar brightens canned tomatoes, a little extra salt or chili powder can bring back flavor if things taste flat. If it seems too sharp, a tiny pinch of sugar calms it down.
– If you want make-ahead convenience, cool the filling and store it separate from the chips, refrigerate up to 3 days or freeze the filling for longer. Reheat slowly on the stove with a splash of water or broth, assemble and finish in the oven, or just add fresh chips and broil a minute for an instant crisp.
Taco Casserole Recipe
I tucked layers of seasoned beef, beans, cheese and a Doritos or Fritos topping into a make-ahead Taco Casserole that fits right into my Fiesta Meals repertoire.
8
servings
646
kcal
Equipment: 1. 9×13 inch baking dish, sprayed or oiled
2. Large skillet, roomy enough to brown the beef without crowding
3. Wooden spoon or heatproof spatula to break up meat and stir
4. Chef knife and cutting board for the onion cilantro green onions and jalapeño
5. Measuring cups and measuring spoons for water cheese etc
6. Can opener plus a small colander or sieve to drain beans corn and tomatoes
7. Microwave or microwave safe bowl to soften the cream cheese quick, or a bowl set over warm water works too
8. Mixing bowl and a cheese grater if you need to shred cheddar, plus oven mitts for handling the hot dish
Ingredients
-
1 lb (450 g) ground beef
-
1 medium yellow onion, diced
-
2 cloves garlic, minced
-
1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
-
1/2 cup water
-
1 (10 oz) can diced tomatoes with green chiles (Rotel)
-
1 (15 oz) can black beans, drained and rinsed
-
1 (15 oz) can whole kernel corn, drained
-
8 oz (226 g) cream cheese, softened
-
1 cup sour cream
-
2 cups (about 8 oz) shredded cheddar or mexican blend cheese
-
1 (9 to 11 oz) bag Doritos, Fritos or tortilla chips, crushed (about 3 to 4 cups)
-
1 tbsp vegetable oil or olive oil
-
2 tbsp chopped fresh cilantro, optional
-
2 green onions, sliced, optional
-
1 jalapeño, thinly sliced, optional
-
Salt and black pepper to taste
Directions
- Preheat oven to 350°F (175°C) and spray or oil a 9×13 inch baking dish; if your cream cheese is cold, microwave it 20 to 30 seconds so it softens and mixes easier.
- Heat the oil in a large skillet over medium heat, add the diced onion and cook until translucent, about 3 minutes, then add the garlic and cook 30 seconds until fragrant.
- Add the ground beef, break it up with a spoon and brown until no pink remains, drain excess fat if needed, then return to the pan.
- Stir in the taco seasoning and 1/2 cup water, then add the can of diced tomatoes with green chiles, drained black beans and drained corn; simmer 4 to 6 minutes until slightly reduced and well combined.
- Remove from heat and fold in the softened cream cheese and sour cream until the mixture is creamy and mostly smooth; taste and season with salt and black pepper.
- Crush about 3 cups of Doritos, Fritos or tortilla chips (leave a handful whole-ish if you like more crunch) and spread a single layer in the bottom of the prepared dish.
- Spoon the beef mixture evenly over the chips, sprinkle the shredded cheddar or Mexican blend over the top, then scatter the remaining crushed chips on top for extra crunch.
- Bake uncovered for 15 to 20 minutes until the cheese is melted and casserole is bubbling, let rest 5 minutes so it sets up a bit.
- Top with chopped cilantro, sliced green onions and thin jalapeño slices if using, slice and serve; add extra chips on the side for scooping.
- Make ahead tip: you can assemble up to 2 days ahead but keep most chips separate until baking so they stay crunchy, or cover and refrigerate fully assembled then bake 25 to 30 minutes from cold until hot through.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 336g
- Total number of serves: 8
- Calories: 646kcal
- Fat: 45g
- Saturated Fat: 19g
- Trans Fat: 0.4g
- Polyunsaturated: 3.5g
- Monounsaturated: 11.5g
- Cholesterol: 88mg
- Sodium: 691mg
- Potassium: 420mg
- Carbohydrates: 36g
- Fiber: 4g
- Sugar: 4g
- Protein: 25g
- Vitamin A: 750IU
- Vitamin C: 2.5mg
- Calcium: 138mg
- Iron: 1.5mg