Make-ahead? Check. Family-friendly? Check. Delicious? Check. Taco Casserole is a winning dish that checks all the boxes!
If your family is anything like mine, weeknights are hectic. While we used to sit down together for an evening meal, nowadays, with older kids, we are coming and going in different directions and often eat in shifts. My husband and the two younger ones might eat together, while my older son and I roll in after swim practice and eat later in the evening. On those weeknights, it helps to have a meal that is ready to go and reheats well.
Casseroles are great for reheating portions, but my family is not a big fan of classic casseroles, so I am always looking for new ideas. Taco casserole is a perfect choice. It uses ingredients that we all love, is customizable, and reheats beautifully. It’s taco night made simple.
You will love this taco casserole because it is easy to make ahead and stores well, so you can enjoy a hot meal without a lot of fuss on a busy night. While it’s a great dish for families, even if you are cooking for one or two, you can freeze half of it for another time. The flavors are hearty and filling, and you can top it with whatever you’d normally top your handheld tacos with. My favorite toppings are diced avocado, sour cream, and shredded lettuce with a dash of hot sauce.
Why drain and rinse canned beans?
There’s no doubt that canned beans (black beans, for taco casserole) are convenient and easy to use in a variety of recipes. So why don’t we just open the can and dump them into the pot or pan? Why bother draining and rinsing them?
It’s because of how the canned beans are packed. They’re preserved in a mixture of water, salt, and starch to extend shelf life and keep them from sticking together in the can. Draining the beans removes much of that solution, and rinsing them gets rid of any residual starch or slime. An added health benefit is that draining and rinsing the canned beans reduces the sodium content, too.
How do I store leftovers?
Once cooled, leftovers (without the toppings) will keep in an airtight container in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Thaw and then reheat leftovers in the oven at 325°F for 10-12 minutes. Add a fresh layer of crumbled tortilla chips and your toppings of choice when serving.
Serving suggestions
Taco casserole is a complete meal on its own. However, with any kind of taco dish, we love to have some chips and Queso or Salsa on the side. If you want a side dish to serve with this taco casserole, try this Esquites Recipe (Mexican Street Corn Salad) or this Easy Sautéed Broccoli Recipe.
Taco Casserole
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 packet taco seasoning
- 1 can diced tomatoes (15 ounces) undrained
- 1 can black beans (15 ounces) drained and rinsed
- 2 1/2 cups tortilla chips crushed
- 2 cups shredded cheddar cheese
- Preferred toppings such as shredded lettuce, sour cream, or diced avocados
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up while cooking.
- Stir in the diced onion and minced garlic. Cook until the onion is softened, about 3-4 minutes. Add taco seasoning and mix to combine.
- Stir in the diced tomatoes with their juices and the black beans. Simmer for 5 minutes.
- Lightly grease a 9×13-inch baking dish. Spread half of the crushed tortilla chips evenly on the bottom of the prepared baking dish.
- Spoon the beef mixture over the tortilla chips.
- Evenly distribute half of the shredded cheddar cheese over the beef mixture, then add the rest of the crushed tortilla chips on top.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Place in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbling.
- Let the casserole stand for 5 minutes before serving. Garnish with preferred toppings, such as shredded lettuce, sour cream, or diced avocados.
Leave a Comment