Mexican Taco Casserole Bake

Mexican Taco Casserole Bake

This easy taco casserole is a one-dish wonder layered with seasoned ground beef, melted cheese, crispy tortilla chips, and fresh toppings. Perfect for busy weeknight dinners, this family-friendly Mexican bake is always a hit around the table.

For more quick dinner favorites like this, try this creamy baked egg and cheese casserole on tinsuf.com — it’s equally simple, hearty, and delicious.

Ingredients

1 lb ground beef (or ground turkey)

1 packet taco seasoning mix

¾ cup water

1 can (15 oz) refried beans

1 bag tortilla chips (about 8 oz), lightly crushed

1 ½ cups shredded cheddar cheese

1 ½ cups shredded Monterey Jack cheese

1 cup chopped lettuce

1 cup diced tomatoes

½ cup chopped white onion

Optional toppings: sour cream, jalapeños, guacamole

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook the beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat. Add taco seasoning and water. Simmer for 5 minutes until thickened.

Add refried beans: Stir in the refried beans and heat through until smooth and combined.

Assemble the casserole:

Spread half of the crushed tortilla chips in the bottom of the baking dish.

Layer the beef and bean mixture over the chips.

Sprinkle a generous layer of both cheeses over the beef.

Add the remaining crushed chips on top, then more cheese if desired.

Bake: Place the dish in the oven and bake for 20–25 minutes, until the cheese is melted and bubbling.

Top and serve: Remove from oven and let cool for 5 minutes. Top with chopped lettuce, tomatoes, and onions. Serve with a spoonful of sour cream or guacamole if desired.

Tips & Variations

Spicy version: Add sliced jalapeños or use hot taco seasoning.

Vegetarian option: Replace the beef with sautéed bell peppers, onions, and black beans.

Make it low-carb: Use a layer of zucchini or cauliflower rice instead of chips.

Extra creamy: Add a layer of queso or cream cheese before baking.

Storage

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze unbaked casserole (without toppings) up to 2 months. Thaw overnight before baking.

Reheat: Warm in the oven at 350°F (175°C) until hot.

Time & Yield

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6–8 generous portions

Tools Used

Large skillet

9×13-inch baking dish

Mixing spoon

Knife and cutting board

Discover More

Baked Eggs with Cheese – Tinsuf

No-Bake Creamy Cheesecake – Tinsuf

Ham and Cheese Pinwheels – Tinsuf

Final Thoughts

This Mexican Taco Casserole is everything you want in an easy weeknight dinner — cheesy, satisfying, and loaded with flavor. It’s also highly customizable and uses affordable pantry staples. Recipes like this that include high-CPC keywords like taco bake, easy casserole, and quick dinner recipe are ideal for driving valuable traffic to your site like tinsuf.com.