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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.
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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!

Ingredients

  • 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

Ingredients 

  • 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

Instructions 

  • 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!

Video

Nutrition

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.

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!

So Easy & So Yummy

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5 from 110 votes (110 ratings without comment)

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Recipe Rating




351 Comments

  1. Rosie says:

    5 stars
    I love love love this recipe. Thank uou for sharing❤️❤️❤️

    1. Kristyn Merkley says:

      You are so welcome! I am glad you do 🙂

  2. sheryl lipscomb says:

    This kooks really good going to try it after i go to the store when our storm passes.

    1. Kristyn Merkley says:

      I hope you like it, as much as we do!!

  3. Joanne Bal says:

    Im making this on Sunday for dinnwe! Can i uSe canNed biscuits insteaD of biscuit miX?

    1. Kristyn Merkley says:

      Sorry, to not get back to you sooner? Did you try it with the biscuits? I was going to say that I haven’t tried, but it would work.

  4. Tim Hill says:

    5 stars
    We had this last October for my bday and it was delicious. I love how simple this recipe is to make. The only changes we made were to omit the biscuit mix and instead we layered corn tortilla strips on top of the meat and then put the sour cream and lettuce on top of the strips. Super easy to dress this up anyway you like, we just added some cilantro for flavor. A great week night rotation recipe. Many thanks. IT is sometimes hard to find uncomplicated recipes these days!

    1. Kristyn Merkley says:

      Sounds great! Thank you for sharing what you did. Glad you liked it!

  5. Maria S says:

    5 stars
    Ok…. Did this recipe. I substituted with Turkey ground meat. And instead of sour cream I used fat free Greek Yogurt. Yum!

    1. Kristyn Merkley says:

      Great option! Thank you for sharing that!

  6. Chelayne says:

    5 stars
    I made this recipe once before and it was a huge hit! Everyone loved it. I was just wondering if it would be just as good if I followed the recipe for Biscuits on the bisquick box?

    1. Kristyn Merkley says:

      I am sure it would 🙂 Enjoy!!

  7. Denise M Fischer says:

    5 stars
    This Taco pie is to die for! I’m not a big fan of mexican food, but this… is a wow factor! Make it, you won’t be sorry!

    1. Kristyn Merkley says:

      Yay!! I am happy you tried it & liked it!! Thank you so much!

  8. Bob says:

    Looks easy to prep and lioks goo to eat.

    1. Kristyn Merkley says:

      It really is!! Hope you give it a try 🙂

  9. Jessie ingram says:

    Can you use corn bread mix instead of biscuit mix

    1. Kristyn Merkley says:

      Yes, you could 🙂 I have not tried, but it will work.

  10. Carole says:

    5 stars
    very good

    1. Kristyn Merkley says:

      Glad you think so 🙂 Thank you!!