This delicious Taco Casserole is like a taco salad in casserole form! With a ground beef and biscuit base, layers of sour cream, lettuce, tomatoes, cheese, and olives, this taco bake is perfect for dinner or your next potluck.
Casseroles are the ultimate solution for weeknight dinners and potlucks! This taco version is one of the more unique casseroles, but everyone loves it! If you need another idea to take to a potluck dinner, try our slow cooker hash brown casserole, or enchilada casserole!
Easy Taco Casserole
Taco Salad is a classic dinner recipe. Today’s recipe is a twist on that meal but in casserole form – Taco casserole.
Yes, this Potluck Taco Casserole is so delicious and has all the great flavor of taco salad making it a family favorite. We made it years ago and had almost forgotten about it until we recently re-made it. We forgot how great it was and wanted to make sure you got to try this easy taco bake recipe.
The biscuit and ground beef base taste just like chips and beef in regular taco salad and the toppings make it taste just like it too. You can add all the ingredients you love but we usually add sour cream, lettuce, tomatoes, cheese and olives!
How to Make Taco Bake:
Like I mentioned before, this recipe is kind of like a Taco Salad or Navajo Taco, but in casserole form! It has all the same ingredients as a taco (with a biscuit layer instead of chips, tortillas, or fry bread).
- Ground beef
- Sour Cream
Ground beef. To make the taco bake, just cook the ground beef over medium heat, drain, and add the taco seasoning. Spread the meat on the bottom of a 9×13 pan.
Biscuit layer. Beat the eggs, milk, biscuit mix, and pepper until well combined, and pour over ground beef. Bake at 400° 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 lettuce, tomato, cheese, and olives), and ENJOY!
We love this recipe as is, but have heard of others using some of the following variations:
- In lue of biscuit mix try cornbread mix or even canned biscuits.
- Ground turkey instead of ground bee
Making ahead and storing
You can make this ahead of time. After baking the biscuit/meat mix, let cool and cover. Prepare toppings and store in separate containers.
Store all ingredients in the fridge for up to 24 hours. When you’re ready to serve it, heat the biscuit/meat mix in the oven at 350 degrees F for 10-15 minutes or until warm. Layer remaining ingredients per recipe instructions.
Leftovers can last in the fridge for about 3 days. Reheating gets a little tricky as you don’t want to put lettuce in the microwave or oven. I’d suggest removing the topping as best you can. Place the desired serving in the microwave for 30 second increments until hot.
You can also heat in the oven at 350 degrees for 5-10 minutes depending on the amount. Once hot, place lettuce topping mix back on and enjoy!
You can freeze the base of the taco casserole for up to 3 months. Once the biscuit/meat has been baked, allow to cool, wrap in plastic wrap then again with aluminum foil, and place in the freezer.
When you’re ready to use, thaw and bake uncovered in the oven at 350 degrees F for 10-15 minutes or until warm. Layer remaining ingredients per recipe instructions.
What to serve with taco bake?
For more great casseroles, check out:
- Chicken and Broccoli Casserole
- Breakfast Enchilada Casserole
- Tater Tot Casserole
- Chicken and Green Bean Casserole
- Corn and Bacon Casserole
- Meatball Parmesan Casserole
Taco Casserole Recipe
This delicious Taco Casserole is like a taco salad in casserole form! With a ground beef and biscuit base, plus layers of sour cream, lettuce, tomatoes, cheese, and olives, this casserole is the perfect way to switch up your dinner routine.
- 2 lbs ground beef
- 2 packets taco seasoning
- 4 large eggs
- 3/4 cups milk
- 1 1/4 cups biscuit / baking mix
- dash pepper
- 1/2 cup sour cream
- 2 cups chopped lettuce
- 3/4 - 1 cup chopped tomato
- 2 cups shredded cheddar cheese
Preheat oven to 400.
Cook beef over medium heat in a large skillet until no longer pink. Drain meat and add taco seasoning and prepare according to package directions.
Add meat to a greased 9x13 pan 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!