Food and Recipes Meat Beef Easy Taco Casserole 4.3 (7) 6 Reviews A family-friendly spin on a favorite dinner. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Updated on August 1, 2022 Print Share Share Tweet Pin Email 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 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. 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. Heat tortillas in a dry skillet over high, 15 seconds per side. Transfer to a plate; cover with a paper towel to keep warm. 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. Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero Print