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Taco Casserole (with Corn Chips)

Have a little fun with your dinner tonight when you serve Taco Casserole! All of your favorite taco elements are baked together to make one seriously satisfying bite. This casserole is flavor packed, kid approved, and such an easy weeknight dinner recipe! All you need is a handful of simple and inexpensive ingredients to make this delicious baked entree. 

When you serve Taco Casserole for dinner, you’ll need to complete the meal with some seriously good sides. Consider serving Mexican Rice or some chips with Restaurant Style Salsa to complete your meal. Oh, and don’t forget to wash it all down with a Margarita!

Baked casserole topped with corn chips.

Taco Casserole

It can be all too easy to get stuck in the cycle of easy weeknight dinner routines. Shake things up with recipes like this Taco Casserole! It’s a fun (and oh so simple) way to get creative with your usual taco Tuesdays.

Deliciously seasoned ground beef is baked with ingredients like sour cream, corn, beans, and cheese. After just about 20 minutes in the oven, it all melts together in the most delicious way.

The best part of all might just be the chips spread across the top! They add such a satisfying crunch to the casserole that helps it hit the spot even more.

How to Make Taco Casserole

  1. Preheat the oven to 350°F, and lightly grease a 9×13-inch baking dish.
  2. Heat the oil in a large skillet over medium heat. Then add the onion and cook until it begins to soften and becomes translucent.
  3. Add the beef and garlic and cook until the beef is cooked through, about 6-8 minutes. Stir in the diced tomatoes and taco seasoning until combined. 
  4. Next, add the sour cream and stir until well mixed. Add the corn, beans and 1 cup of the cheese until melted. 
  5. Transfer the mixture into the prepared baking dish and spread into an even layer.
  6. Sprinkle the olives over the top, and sprinkle with the remaining cheese and crushed corn chips.
  7. Bake for 20-25 minutes or until the cheese starts to bubble around the edges.
  8. Serve with lime wedges, minced cilantro and sour cream if desired.
Collage showing how to make a taco casserole.

Tips and Variations:

  • For the best flavor, we always recommend using Homemade Taco Seasoning.
  • You can always swap out the ground beef for ground turkey or chicken. You can even replace it with a plant based alternative if preferred. 
  • Make sure you don’t add the garlic to the pan too soon. You don’t want it to burn! It should be tossed in after the onions along with beef to ensure it doesn’t turn bitter.
  • Canola oil is our favorite to use here, but any neutral flavored oil will get the job done. Vegetable, avocado, and olive oil all work.
Spoon in a pan of taco casserole.

Storage and Reheating

Storage: Any leftovers you have of this casserole will stay fresh in an airtight container for up to 3 days.

Reheating: Taco Casserole leftovers reheat just fine in the microwave, but even better in the oven.

More Casserole Recipes Worth Baking:

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Tex-mex casserole with sour cream.

Taco Casserole

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Bake Time: 25 minutes
Total Time: 1 hour
Servings: 10 Cups

Ingredients

  • 1 tablespoon canola oil
  • ½ white onion diced
  • 1 pound ground beef lean
  • 2 cloves garlic finely minced
  • 1 (15 ounce) can diced tomatoes with sauce
  • 1 ounce packet taco seasoning
  • ½ cup sour cream
  • 1 (15 ounce) can sweet corn drained and rinsed
  • 1 (15 ounce) can black beans drained and rinsed
  • 2 cups Colby jack cheese shredded off the block
  • 1 (4 ounce) can black olives drained
  • 2 cups corn chips (similar to Fritos) crushed

Instructions

  • Preheat the oven to 350°F, and lightly grease a 9×13-inch baking dish.
  • Heat the oil in a large skillet over medium heat. Then add the onion and cook until it begins to soften and becomes translucent.
  • Add the beef and garlic and cook until the beef is cooked through, about 6-8 minutes. Stir in the diced tomatoes and taco seasoning until combined. 
  • Next, add the sour cream and stir until well mixed. Add the corn, beans and 1 cup of the cheese until melted. 
  • Transfer the mixture into the prepared baking dish and spread into an even layer.
  • Sprinkle the olives over the top, and sprinkle with the remaining cheese and crushed corn chips.
  • Bake for 20-25 minutes or until the cheese starts to bubble around the edges.
  • Serve with lime wedges, minced cilantro and sour cream if desired.
  • See post for tips, variations, and storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1cup | Calories: 461kcal | Carbohydrates: 32g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 914mg | Potassium: 515mg | Fiber: 6g | Sugar: 4g | Vitamin A: 808IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 3mg
Recipe Rating