Easy Taco Casserole

4.3
(7)

A family-friendly spin on a favorite dinner.

Active Time:
20 mins
Total Time:
30 mins
Servings:
6

This hearty casserole will please everyone around the dinner table, especially if you serve the toppings on the side and let people help themselves. Fire-roasted tomatoes give the usual mix of ground beef and taco seasonings a big punch of flavor. Choose a hefty corn tortilla, such as La Tortilla Factory brand, which will retain its texture and not break down while baking.

Ingredients

  • 1 tablespoon canola oil

  • 1 1/2 pounds ground sirloin

  • 1 medium-size red onion, diced, divided

  • 1 (15-oz.) can diced fire-roasted tomatoes

  • 1 (15-oz.) can pinto beans, drained and rinsed

  • 1 (1-oz.) pkg. taco seasoning

  • 9 (8-inch) corn tortillas

  • 12 ounces Cheddar cheese, shredded (about 3 cups)

  • 1 cup shredded iceberg lettuce

  • 1/2 cup pico de gallo

Directions

  1. Preheat oven to 400°F. Heat oil in a large skillet over high. Add beef; cook, stirring often, until browned, 6 minutes. Add half of onion to skillet. Cook, stirring often, until softened, 5 minutes.

  2. Add tomatoes, beans, taco seasoning, and 1/2 cup water to skillet, stirring to combine. Bring to a boil; reduce heat to medium. Simmer, stirring often, until slightly reduced, 3 minutes. Remove from heat.

  3. Heat tortillas in a dry skillet over high, 15 seconds per side. Transfer to a plate; cover with a paper towel to keep warm.

  4. Place 3 tortillas in an 8-inch square baking dish. Top with 2 cups of the beef mixture; sprinkle with 1/2 cup of the cheese. Repeat layers 2 more times. Bake in preheated oven until cheese is melted, 8 minutes. Remove from oven. Top with lettuce, pico de gallo, and remaining onion.

    Easy Taco Casserole
    Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero
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