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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. Nina Giaimo says:

    5 stars
    Very good and very easy! I used turkey instead of beef and it was delicious! I think mixing salsa with the tomatoes would make this recipe even tastier!

    1. Kristyn Merkley says:

      Great options 🙂 Thank you for trying it!

  2. MARY H Myers says:

    5 stars
    thanks for sharing we loved it

    1. Kristyn Merkley says:

      Happy to share 🙂 I am so glad you did!! Thank you!

  3. Cynthia says:

    I’ll need to replace the biscuit mix with cornmeal…do I use the same amount of cornmeal? And can I use polenta? How much? Thank you!!

    1. Kristyn Merkley says:

      I haven’t tried either of those, but I am sure they would both work 🙂 I would keep same measurements.

  4. Shelley D Weaver says:

    5 stars
    A DELICIOUS little switch up to make with leftover taco meat!

  5. Karen says:

    Is there something else you could use instead of sour cream in the taco casserole. My husband does not like sour cream. Thanks

    1. Kristyn Merkley says:

      You could just leave it off. Not really sure what else would be good with this specific recipe. Usually Greek yogurt is a great substitute for sour cream, but not sure it would be great with this..lol!

  6. Lo says:

    5 stars
    Looks tasty! Was wondering the purpose of the biscuit layer? I wanna know if i can make without that steP

    1. Kristyn Merkley says:

      Thank you, it is!! The biscuit layer adds some consistency. Without it, it will just be a pile of meat & toppings, but you can totally leave it out, if you prefer 🙂

  7. FReida Bashay says:

    4 stars
    Cook the refried beans with your ground beef or ground turkey and follow the other instructions. but might I suggest using a corn tortilla shell at the bottom before the meat and do the layering of the other ingredients after that.

    1. Kristyn Merkley says:

      I will have to try that! Thank you!

  8. Leah Guerra says:

    5 stars
    Yum! This recipe is so easy and Super delicious! I made it tonight for dinner and The whole family couldn’t get enough. (And theres 9 of us) i didn’t change the recipe one bit and it was perfect! Thank you for sharing 🙂

    1. Kristyn Merkley says:

      You are welcome! I love to hear that! Thank you so much for letting me know!

  9. Kristin Clark says:

    Could I use canned TOMATOES with mild CHILIES instead of fresh chOpped tomatoeS?

    1. Kristyn Merkley says:

      You sure could. I would just drain them first. Enjoy!

  10. Kristin Clark says:

    Is ther an way i cou add refried bean to this and if sO, how wo I laye it?

    1. Kristyn Merkley says:

      I personally have not tried, but I am sure they could. Not sure how it would be, if you layered them first, then the meat or on top of the meat. You want the mixture to fall in between the meat.

    2. Christina M Meyer says:

      I mixed them with the ground beef once cooked and seasoned