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This taco casserole recipe is like a taco salad in casserole form! This taco bake is perfect for dinner or your next potluck.

For more Mexican casseroles try Beef Enchilada Casserole, Mexican Casserole, or Chicken Enchilada Casserole!

Piece of taco casserole recipe sliced on plate.

We Love Easy!

Taco Salad is a classic dinner recipe and this taco casserole recipe is a tasty twist. It has all the great flavor of taco salad making it a Mexican dinner staple that we love!

Why we love it:

  • Make it your own. Add all the ingredients you love, but we usually add sour cream, lettuce, tomatoes, cheese, and olives! Try topping it off with a delicious Taco Salad Dressing!
  • An easy dinner. Casseroles are the ultimate solution for weeknight family dinners and potlucks!
  • Quick prep time. Just layer and bake for a filling meal that is on the table in about 40 minutes!


  • ground beef or use ground turkey or ground chicken
  • taco seasoning sprinkle in some cumin, garlic powder, red pepper flakes, or chili powder for extra flavor.
  • large eggs
  • milk
  • biscuit/baking mix – in place of biscuit mix, try cornbread mix
  • black pepper
  • sour cream
  • chopped lettuce
  • chopped tomato
  • shredded cheddar cheese Mexican blend cheese, Colby, or Monterey jack cheese
  • black olives

How to Make Taco Casserole

  1. GROUND BEEF. Cook the ground beef over medium-high heat, drain, and add the Taco Seasoning. Spread the meat on the bottom of a 9×13 casserole dish.
  2. BISCUIT LAYER. Beat the eggs, milk, biscuit mix, and pepper until well combined, and pour over ground beef. Bake at 400°F for 20-25 minutes until golden brown.
  3. TOPPINGS. Let it cool for a few minutes, and then spread on sour cream. Top with your desired toppings. We do shredded lettuce, chopped tomatoes, shredded cheese, and black olives.

More toppings. Other toppings include Pico de Gallo, sliced avocados, Refried Beans, green onions, black beans, Salsa, Guacamole, or fresh cilantro.

Taco casserole recipe baked to perfection.

Recipe Tips

  • For later meals. Keep leftover taco meat in an airtight container in the fridge for about 3 days, or in the freezer for 4-6 months.
    • When I’m thinking ahead, I make a large batch of taco meat (several pounds), divide it into 1 pound portions, and freeze it.
    • The Taco Beef mixture can be used to make meals like Taco Pasta Shells, Taco Pie, and of course this taco casserole.
  • Variations. Mix black beans, bell peppers, or corn into the ground beef mixture.
  • Serving suggestions. Pair this casserole with Spanish Rice, Tortilla Chips & Salsa, Loaded Nachos, or Chili’s Salsa.
Toppings on taco casserole recipe close up image.

Storage Tips

  • Make ahead of time. Let baked biscuit/meat cool and cover. Prepare the toppings and store them in separate containers.
    • Store all ingredients in the refrigerator for up to 24 hours. To serve, heat the biscuit/meat mix in the oven at 350°F for 10-15 minutes, or until warm. Layer remaining ingredients per recipe instructions.
  • STORE. Leftovers can last in the fridge for about 3 days.
    • Remove the topping as best you can. Place the desired serving in the microwave for 30-second increments until hot. Heat it in the oven at 350°F for 5-10 minutes depending on the amount. Once hot, place the lettuce topping mix back on and enjoy!
  • FREEZE. Wrap cooled casserole in plastic wrap then again in aluminum foil. Freeze for up to 3 months.
    • Thaw and bake uncovered in the oven at 350°F for 10-15 minutes, or until warm. Layer remaining ingredients per recipe instructions.
Homemade taco casserole recipe image with piece dished out.

For More Mexican Casseroles:

5 from 110 votes

Taco Casserole Recipe

By: Lil’ Luna
This taco casserole recipe is like a taco salad in casserole form! This taco bake is perfect for dinner or your next potluck.
Servings: 8
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes


  • 2 pounds ground beef
  • 2 (1-ounce) packets taco seasoning
  • 4 large eggs
  • ¾ cups milk
  • 1 ¼ cups biscuit / baking mix
  • dash black pepper
  • ½ cup sour cream
  • 2 cups chopped lettuce
  • ¾ – 1 cup chopped tomato
  • 2 cups shredded cheddar cheese
  • olives


  • Preheat the oven to 400°F.
  • Cook beef over medium heat in a large skillet until no longer pink. Drain meat, add taco seasoning, and prepare according to package directions.
  • Add meat to a greased 9×13 baking dish and set aside.
  • Beat eggs and milk in a large bowl. Stir in one and a quarter cup biscuit mix and pepper, and mix until combined well. Pour over meat and bake until golden brown (about 20-25 minutes).
  • Let cool for a few minutes and then spread on sour cream.
  • Top with lettuce, tomato, cheese, and olives. Serve warm and ENJOY!



Calories: 562kcal, Carbohydrates: 14g, Protein: 32g, Fat: 40g, Saturated Fat: 18g, Cholesterol: 213mg, Sodium: 569mg, Potassium: 474mg, Sugar: 4g, Vitamin A: 660IU, Vitamin C: 0.7mg, Calcium: 317mg, Iron: 3.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I have made this a number of times. Half the recipe as there are only two of us. Normally I add the cheese when it is done
    baking then leave in oven for a few minutes. I was wondering how it would work if I spread cheese over meat before I added biscuit mix. Anyone tried it that way?

    1. I haven’t tried it that way, but I imagine it would turn out just fine! You’d have more of a cheesy meat/biscuit than by just adding it on top.

  2. 5 stars
    I haven’t made it yet but I will tomorrow because we already ate. It looks so good and easy. Thank you for this recipe and sharing it.

  3. This recipe sounds like something my husband would eat because he doesn’t eat taco salad at alll.

  4. 5 stars
    This recipe is quick, easy and oh so yummy!! My whole family loved it! We will be adding this to our weekly meal night menu list <3 Thank you for sharing this with us <3