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Taco Salad Casserole - A Crowd-Pleasing, Layered Weeknight Favorite

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (or ground turkey, chicken, or plant-based crumble)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2–3 tablespoons homemade)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 cup salsa (choose your heat level)
  • 1/2 cup tomato sauce (or crushed tomatoes)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 4 cups shredded romaine (for topping after baking)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup sliced black olives (optional)
  • 1/2 cup sour cream or Greek yogurt (for serving)
  • 1/4 cup chopped cilantro (optional)
  • 1 avocado, diced or sliced (optional)
  • 3–4 cups tortilla chips or tostada shells, roughly crushed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Lime wedges, for serving (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Warm the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook 30 seconds.
  3. Add the ground beef. Cook, breaking it up with a spatula, until browned and cooked through. Drain excess fat if needed.
  4. Sprinkle in the taco seasoning. Stir in the salsa, tomato sauce, black beans, and corn. Simmer 3–4 minutes, just until everything is hot and slightly thickened. Taste and season with salt and pepper.
  5. Spread half the crushed tortilla chips in the baking dish. Top with half the meat mixture and half the cheese. Repeat with the remaining chips, meat, and cheese.
  6. Bake for 12–15 minutes, until the cheese is melted and bubbling.
  7. While it bakes, toss the shredded romaine and cherry tomatoes with a squeeze of lime and a pinch of salt to brighten the flavor.
  8. Remove the casserole from the oven and let it rest 5 minutes. Top with the lettuce-tomato mix, olives, avocado, and cilantro.
  9. Serve with sour cream or Greek yogurt and extra lime wedges. Add hot sauce if you like more heat.