Ingredients
Scale
- 1 lb ground beef or turkey (lean)
- 1 packet taco seasoning (or homemade)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup salsa (mild or spicy)
- 1 cup corn (frozen or canned)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas, cut into strips
- 1 bell pepper, diced
- ½ cup sour cream (optional, for garnish)
- 1 handful cilantro, chopped (optional)
- Salt and pepper, to taste
Instructions
- Brown the Meat: Heat a skillet over medium heat. Cook the ground beef or turkey, breaking it apart until browned and fully cooked. Drain excess grease. Stir in taco seasoning with a splash of water and simmer for a few minutes.
- Add the Veggies: Stir in black beans, corn, and diced bell pepper. Add salsa and mix well. Let cook for 2–3 minutes.
- Layer the Casserole: Grease a 9×13-inch baking dish. Layer half the tortilla strips at the bottom, followed by half the meat mixture and a layer of shredded cheese. Repeat the layers, finishing with cheese on top.
- Bake Until Bubbly: Preheat oven to 375°F (190°C). Bake for 20–25 minutes until the cheese is melted and golden.
- Garnish & Serve: Let the casserole cool for a few minutes. Top with sour cream and cilantro before serving.
Notes
- Make it Spicier: Add diced jalapeños or cayenne for heat.
- Vegetarian Option: Substitute the meat with sautéed mushrooms, lentils, or tofu.
- Low-Carb Version: Use thin slices of zucchini instead of tortillas.
- Make Ahead: Assemble ahead and refrigerate. Bake when ready.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: Per Serving - 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 50mg
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