Layered Taco Casserole
This easy layered taco casserole is made with seasoned ground beef, flour tortillas, black beans, green chiles, red onion, enchilada sauce, and plenty of melted cheddar cheese. It's an easy, family-friendly dinner that's perfect for busy weeknights.
Servings 8 servings
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 4-ounce can diced green chiles
- 6 –8 medium flour tortillas
- 1 15-ounce can black beans, drained and rinsed
- ½ small red onion diced
- 1 10-ounce can red enchilada sauce
- 2½ cups shredded cheddar cheese
For serving, optional:
- Sour cream
- Avocado
- Cilantro
- Diced tomatoes
- Jalapeños
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Add the ground beef to a large skillet over medium-high heat. Cook, breaking the beef apart as it cooks, until browned and cooked through. Drain any excess grease.
- Stir the taco seasoning and diced green chiles directly into the cooked ground beef. Cook for another 1–2 minutes. No additional water is needed.
- Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish.
- Arrange flour tortillas over the enchilada sauce, overlapping or cutting them as necessary to cover the bottom.
- Spread half of the seasoned ground beef over the tortillas. Top with half of the black beans, red onion, enchilada sauce, and shredded cheddar cheese.
- Add another layer of flour tortillas. Repeat with the remaining ground beef, black beans, red onion, enchilada sauce, and cheddar cheese.
- Finish with a final layer of tortillas. Pour the remaining enchilada sauce over the tortillas and top with the remaining cheddar cheese.
- Cover loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 5–10 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 10 minutes before slicing.
- Serve warm with sour cream, avocado, cilantro, tomatoes, jalapeños, or your favorite taco toppings.
Notes
Make sure the top tortillas are well coated with enchilada sauce so the edges don't become dry while baking.
Drain the black beans thoroughly before layering them into the casserole.
There's no need to prepare the taco seasoning with water. Adding it directly to the beef gives you plenty of flavor without introducing extra liquid into the casserole.
For a cheesier casserole, add extra cheddar between the layers or sprinkle additional cheese over the top before baking.
Leftovers can be stored covered in the refrigerator for 3–4 days.