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A close-up of a cheesy taco casserole, topped with crushed tortilla chips and diced tomatoes, perfect for Taco Tuesday recipes.

Taco Tuesday Casserole

This easy taco casserole is perfect for busy weeknights. It's a crowd-pleaser that can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Simmer Time 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 556
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds ground beef
  • 1/2 cup diced onion
  • 1 1/2 cups water
  • 9 tablespoons taco seasoning mix
  • 5 flour tortillas
  • 1 (10 ounce) can whole kernel corn, drained
  • 2 cups shredded Cheddar cheese
  • 8 corn tortilla chips, or more to taste
  • 1/4 cup diced tomatoes, or to taste (Optional) Optional
  • 2 tablespoons chopped olives, or to taste (Optional) Optional

Equipment

  • 9x13-inch baking dish
  • Large skillet

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until almost browned and crumbly, about 5 minutes. Add onion; cook and stir until beef is browned and onion is softened, about 5 minutes more.
  3. Mix water and taco seasoning into beef mixture; simmer until water evaporates, about 5 minutes.
  4. Line the prepared baking dish with tortillas and top with 1/2 of the ground beef mixture. Spoon 1/2 of the corn over the beef layer and top with 1/3 of the Cheddar cheese. Crush tortilla chips over cheese layer. Repeat layers with remaining ingredients, ending with Cheddar cheese, tomatoes, and olives.
  5. Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes.

Nutrition

Calories: 556kcalCarbohydrates: 33gProtein: 31gFat: 32g

Notes

This taco casserole is a great make-ahead option. You can assemble it a day in advance and bake it when you're ready to serve. For a gluten-free option, use corn tortillas. For a lower-carb version, omit the corn and use fewer tortilla chips.

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