Have you ever tried “seven-layer dip”? This taco casserole recipe tastes like it, but better! It has a layer of earthy refried beans, one of creamy sour cream, a ground meat one, a cheesy Cheddar layer, a crunchy Fritos layer, and a fresh tomato and green onion layer.
Easy to make, tasty, and satisfying. You can make some of it in advance, refrigerate or freeze it and bake just before serving.
Your whole family will enjoy it! You can add as many extra ingredients as you like so you can really make it different every time. Add lettuce, freshly chopped onions, use another type of cheese, whole beans instead of refried beans, the possibilities are really endless!
HOW TO MAKE TACO CASSEROLE FROM SCRATCH
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Taco Casserole.
- Step 1. preheat oven to 350F.
- Step 2. Sautee onions and ground beef in a skillet over medium heat, until onions are transparent and beef is brown. Remove excess fat.
- Step 3. Add taco seasoning and ¾ cup water and bring to a boil. Reduce heat and cook for 5 mins. Remove from heat and let cool
- Step 4. In a 9×13” baking dish, spread the refried beans evenly
- Step 5. Next, add a second layer of sour cream
- Step 6. Now add the cooled ground beef and onion mixture
- Step 7. Add the two cups of shredded Cheddar cheese
- Step 8. Bake uncovered for 15 minutes or until cheese is melted and bubbly
- Step 9. Top with the sliced olives and Fritos. Bake for 8 more minutes Remove from oven and top with diced tomatoes, chopped green onion, and lettuce (optional)
TIPS FOR BAKING THE PERFECT TACO CASSEROLE
- Be sure to drain the excess fat after cooking the ground beef. You don’t want that excess fat in your taco casserole, or it will make it too runny.
- Do not use light sour cream, it has certain additives that make it clump up when heated.
- Do not buy your cheese already shredded. Shredded cheese has added ingredients to stop it from sticking together and doesn’t melt as well as freshly shredded cheese.
WHAT SIDES TO SERVE WITH TACO CASSEROLE
This taco casserole recipe is a full meal all in itself. It has protein, dairy, carbohydrates, and a bit of vegetable, but if you want to add more veggies to your meal, you can top it with diced bell peppers, avocado, lettuce, or even corn.
CAN YOU FREEZE TACO CASSEROLE?
Yes, you can definitely freeze your taco casserole after adding the cheese. Do not bake it. Wrap it in plastic wrap and refrigerate or freeze it. Before serving, bake until heated through and cheese melts.
Then you can add your olives and chips and bake for 10 more minutes. Do not freeze it after baking or with all your toppings.
OTHER RECIPES YOU MIGHT ENJOY
- LOW CARB MEXICAN CASSEROLE
- CHEESY HAMBURGER CASSEROLE
- JOHNNY MARZETTI CASSEROLE – (GROUND BEEF CASSEROLE RECIPE)
- COPYCAT CRACKER BARREL HASHBROWN CASSEROLE
Taco Casserole
Ingredients
- ¾ cup Doritos or tortilla chips
- 1 lb ground beef
- 1 small yellow onion, diced
- ¾ cup sour cream (do not use light sour cream)
- 2 cups shredded Cheddar cheese
- 1 16oz can refried beans
- 2 tbsp taco seasoning
- ¼ cup sliced black olives
Garnish:
- Green onions
- ⅓ cup diced fresh tomatoes
- ⅓ cup shredded lettuce (optional)
Instructions
- Preheat oven to 350F
- Sautee onions and ground beef in a skillet over medium heat, until onions are transparent and beef is brown. Remove excess fat.
- Add taco seasoning and ¾ cup water and bring to a boil. Reduce heat and cook for 5 mins. Remove from heat and let cool
- In a 9x13” baking dish, spread the refried beans evenly
- Next, add a second layer of sour cream
- Now add the cooled ground beef and onion mixture
- Add the two cups of shredded Cheddar cheese
- Bake uncovered for 15 minutes or until cheese is melted and bubbly
- Top with the sliced olives and Fritos. Bake for 8 more minutes Remove from oven and top with diced tomatoes, chopped green onion, and lettuce (optional)
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