Delicious Taco Casserole is like a taco salad in casserole form! This taco bake is perfect for dinner or your next potluck.
Casseroles are the ultimate solution for weeknight dinners and potlucks! Taco Casserole is one of the more unique casseroles, but everyone loves it! For more potluck dinner ideas, try our Slow Cooker Hash Brown Casserole, or Enchilada Casserole!
Easy Taco Casserole
Taco Bake is so delicious. It has all the great flavor of taco salad making it a family favorite.
You can 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!
How to Make Taco Bake
GROUND BEEF. Cook the ground beef over medium heat, drain, and add the Taco Seasoning. Spread the meat on the bottom of a 9×13 pan or baking 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 lettuce, tomato, cheese – Mexican blend or Monterey jack cheese, and black olives).
Let’s Talk Taco Meat
I love when I can use leftovers from one meal to whip up another meal later in the week. If you have leftover taco meat, keep it 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 lb portions, and freeze it.
We love this recipe as is, but have heard of others using some of the following variations:
- In place of biscuit mix, try cornbread mix or even canned biscuits.
- Use ground turkey instead of ground beef.
- Add other favorite ingredients or vbggies like: corn, onions, bell peppers, etc.
Storing, REHEATING + Freezing
Make ahead of time. After baking the biscuit/meat mix, let cool and cover. If you’ll be eating the casserole within a day or two, also prepare the toppings and store them 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°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.
To reheat. 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.
- 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 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°F for 10-15 minutes, or until warm. Layer remaining ingredients per recipe instructions.
What to serve with taco bake
For more great casseroles:
- Chicken and Broccoli Casserole
- Breakfast Enchilada Casserole
- Tater Tot Casserole
- Chicken and Green Bean Casserole
- Taco Pasta Shells
- Chicken Enchilada Casserole
Taco Casserole Recipe
- 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
- ¾ – 1 cup chopped tomato
- 2 cups shredded cheddar cheese
- Preheat the oven to 400°F.
- 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 9×13 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!