Taco Bake Casserole
Servings: 12
Yield: 1 9x13-inch casserole

cooking spray (such as Pam)
1 ½ pounds ground beef
1 cup chopped onion
½ cup water
1 (1 ounce) package taco seasoning mix
1 (10 ounce) can refried beans (Optional)
1 (6 ounce) can sliced black olives, drained (Optional)
1 (4 ounce) can diced green chiles
½ cup salsa
15 taco shells, broken up, or more to taste
2 cups shredded Cheddar cheese

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease.

Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Reduce heat to low. Add refried beans, olives, green chiles, and salsa; cook and stir until warmed through, 3 to 4 minutes.

Arrange ½ broken taco shells into the prepared baking dish; layer ½ ground beef mixture over broken taco shells.

Sprinkle ½ Cheddar cheese over top. Repeat layers once more.

Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.


Serve hot and enjoy!


Cook’s Note
Turn leftovers into an easy taco salad by reheating the casserole and serving it over shredded lettuce with tomatoes, avocado, and sour cream.

To get ahead, prepare the beef mixture up to one day in advance, then cover and refrigerate. Warm the filling before layering it with the taco shells and cheese, then bake as directed. Assembling just before baking helps keep the shells from becoming too soft.

Nutrition Facts
Calories 360
Total Carbohydrate 21g Dietary Fiber 3g Total Sugars 2g Protein 21g Total Fat 21g Saturated Fat 9g Cholesterol 65mg Vitamin C 9mg Sodium 791mg Calcium 216mg Iron 3mg Potassium 348mg