Taco Casserole is the easiest way to get taco night flavors in one simple, family-style dinner. We basically turned a taco (or taco salad) into a casserole that preps in minutes and feeds a crowd!
It uses seasoned ground beef, a fluffy baked topping, and all the fresh taco fixings make this a crowd-pleasing meal that is perfect for busy weeknights.
Not only do we love that this recipe is delicious and family-approved, but we love how simple it is. You bake the beef with that golden, biscuit-style topping, then finish it with cool sour cream, crunchy lettuce, juicy tomatoes, cheese, and olives. It is so easy to customize based on the ingredients you love most.
Try topping it off with a delicious Taco Salad Dressing! We know you’ll love it.
Why we think you’ll love it:
- Some favorite flavors. This recipe is kind of like a Taco Salad or Navajo Tacos but in casserole form!
- Preps in 5 minutes! Cook up your ground beef and layer. This is one easy dinner, perfect for busy nights or any night!
- Enough to feed the family. It’s hearty and filling and makes around 8 servings so there’s plenty for everyone! Add a couple of sides (like Spanish Rice and Refried Beans) to make it go even further.
Taco Casserole Ingredients
- Ground beef (2 pounds): Makes the casserole hearty and filling, and it holds the taco seasoning flavor perfectly. You can also use ground chicken or ground turkey.
- Taco seasoning (2 (1-ounce) packets): Adds all the classic taco spices quickly without measuring a bunch of seasonings. Store-bought or 2 tablespoons of homemade Taco Seasoning.
- Large eggs (4 large eggs): Helps the biscuit topping set and bake up fluffy and sliceable.
- Milk (¾ cup): Keeps the topping tender and helps the batter mix smoothly.
- Biscuit / baking mix (1¼ cups): Creates that easy baked “crust” layer on top of the taco meat.
- Black pepper (dash): Adds a little extra flavor and balances the richness.
- Sour cream (½ cup): Adds a cool, creamy layer that tastes amazing against the warm casserole.
- Chopped lettuce (2 cups): Adds crunch and freshness right before serving.
- Chopped tomato (¾-1 cup): Adds juicy freshness and a classic taco topping vibe.
- Shredded cheddar cheese (2 cups): Adds melty, cheesy goodness and makes everything extra satisfying.
- Olives (olives): Adds salty bite and that classic taco casserole finishing touch.
- Optional mix-ins: corn kernels, onions, jalapenos
- More toppings: Fresh cilantro, diced avocado, Pico de Gallo, and Guacamole
How to Make Taco Casserole
GROUND BEEF. Cook 2 pounds of ground beef over medium heat, drain, and add 2 packets of Taco Seasoning. Spread the meat on the bottom of a 9×13 pan or baking dish.
BISCUIT LAYER. Beat eggs, milk, biscuit mix, and a dash of black pepper until well combined, and pour over ground beef mixture.
BAKE. Bake at 400°F for 20-25 minutes until golden brown.
- Let it cool for a few minutes and spread on sour cream. Top with your desired toppings. Add chopped lettuce, chopped tomato, cheese, and black olives.
Kristyn’s Recipe Tips
- Fully brown the ground beef and drain the beef well so the casserole does not get greasy or watery.
- Spread the beef into an even layer so the topping bakes evenly across the whole pan.
- Add extra spice with red pepper flakes or chili powder.
- Let the casserole cool for a few minutes before adding sour cream so it spreads easily and does not melt too much.
Taco Casserole Recipe
Video
Ingredients
- 2 pounds ground beef
- 2 (1-ounce) packets taco seasoning
- 4 large eggs
- ¾ cup milk
- 1¼ 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the casserole, cover, and refrigerate overnight. Let the casserole sit on the counter while the oven preheats and bake.
To freeze, fully bake and cool. Cover the casserole with plastic and again with foil. Freeze for up to 3 months.
Thaw and bake uncovered in the oven at 350°F for 10-15 minutes, or until warm. Add toppings and serve.
Remove toppings, place leftovers in a container, and store toppings in a separate airtight container(s). Refrigerate for about 3 days or freeze for 2-3 months. Reheat in the microwave or oven.
Complete The Meal
Sides
Homemade Spanish Rice Recipe
45 mins
Mexican Bean Salad
1 hr 10 mins
Mexican Corn on the Cob
14 mins
Refried Black Beans
15 mins
Desserts
Taco Recipes
Collections
This recipe was originally published August 2017.
I try to make a new beef taco variation each week. Not all are keepers but this one was a hit.
This is sooooo yummy! Even my picky 13 year old loved it, thank you!
We love doing taco tuesdays, this is the most perfect taco dish!! we love it! Thanks for the recipe!
LOVE it! Easy to make and gets the family to the table.
This recipe is so Delicious! Made a few changes, but it was Awesome!
My friend made this for dinner one evening and my husband and I loved it so much that I got her to give me her recipe and that was about 23- 24 yrs ago. Her recipe name was Taco Quiche. The only thing we do differently is we bake the meat/ bisquick part, cut in in cake size pieces and then we each put our own toppings on it, that way everyone can choose what topping they like best. We love this one!
Thanks for sharing what you do! So glad you love the recipe! It’s a favorite here too.
I found this recipe too bland the way it is and I think it’s the bisquick crust. If I try it again I’ll make it with corn chips and spicy salsa.
Thanks for the feedback and for giving the recipe a try!
Can you use a cornbread mix and how would I swap it out
Yes, you can! Just use it in place of the biscuit mix… so 1 1/4 cup cornbread mix instead.
I will be making this later this week and have picked up a Betty Crocker Bisquick Buttermilk Biscuit mix that you need to just add water to. It also cooks at 425 for 8-11 minutes. These are the instructions to make individual biscuits. Should I follow the instructions on pkg or your instructions (Beating 4 eggs with 3/4 cup milk and then adding the 1 1/4 cup Bisquick.) Pour onto the casserole and bake 20-25 min. Thanks so much!
very easy and delicious