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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!
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
- 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.
- 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.
- 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.
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.
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.
For More Mexican Casseroles:
Taco Casserole Recipe
This taco casserole recipe is like a taco salad in casserole form! This taco bake is perfect for dinner or your next potluck.
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.
This was pretty good and easy! We used ground chicken and mixed Mexican cheese in the batter.
My family thought it was ok. Won’t make it again, though.
It was good. I used Jiffy baking mix. Next time I might jazz it up with adding refried beans when it comes out of the oven. I would add some green chilies or jalapeños.
We LOVE Mexican food, and this was a fun twist. The kids loved it!
I love casseroles this time of year and Mexican food is always a hit! This recipe is so yummy and so easy to put together!
So easy and yummy! I love the fresh lettuce and tomatoes on top. You don’t even need to serve sides with this one-pan meal. The whole family loves it! Thanks for another great recipe!
My favorite part about this recipe is that it is easy AND delicious! My kids love all types of Mexican food so this has been a great “Mexican food” variation to mix things up a bit!
My family loves this casserole!! We make taco salad a lot & this is a nice change! It’s more hearty, but has the same delicious flavors!
This is one of our new favorite ways to make tacos now! I also like to do it with other taco meats like shredded chicken or pork. So good!
Tacos are our fav!! Love that it is in a casserole form… makes it easy and slick for dinner/serving! Thank you!!