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Taco Bake

A close up of a plate of food, with Taco
Soft tortillas are layered with beef, seasonings, and toppings to make this cheesy, easy taco bake. It makes a perfect weeknight family dinner.
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Table of Contents
  1. TACO BAKE INGREDIENTS
  2. HOW TO MAKE THIS TACO BAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

If you love Taco Tuesday, try this easy taco bake. It’s a fun twist on traditional tacos. Soft flour tortillas are layered in a casserole dish with ground beef, seasoning, and plenty of gooey cheese. You’ll be rewarded with a bubbling, cheesy Tex-Mex casserole.

For more popular recipes, try this taco ring and these chicken and shrimp tacos. These rolled tacos are also a family favorite.

A plate of food, with Taco and Casserole

MORE TEX-MEX RECIPES:
Chicken Enchiladas | Layered Mexican Salad

TACO BAKE INGREDIENTS

You will need:

  • 1½ pounds ground beef
  • 1 chopped onion
  • 1 package taco seasoning mix or homemade taco seasoning
  • 10-ounce can Rotel
  • 1 can of sliced black olives
  • 1 can of whole kernel corn, drained
  • 4 taco-size flour tortillas
  • 2 cups cheddar cheese

SUBSTITUTIONS AND ADDITIONS

LOW CARB: If you’re eating low-carb or doing keto, you could leave the tortillas out.

MEAT: Any ground meat would work fine in this tasty recipe. Instead of ground beef, you could use ground turkey or ground chicken.

MIX-INS: Add in refried beans, black beans, sliced bell peppers, or green chilis. You could also mix in cream cheese when cooking the ground beef and onions for a creamier meat mixture.

TOPPINGS: Serve topped with shredded lettuce, green onions, diced tomatoes, and tortilla strips.

SPICE: Add a bit of hot sauce or chili powder to kick it up a notch.

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HOW TO MAKE THIS TACO BAKE RECIPE

PRO TIP: You can assemble this recipe the day before and then bake before serving.

STEP ONE: Cook ground beef in a large skillet on medium-high heat along with the onions until beef is browned and onions are tender.

Stir in the package of taco seasoning along with the amount of water indicated on the package directions. Cook for 8-10 minutes.

PRO TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

STEP TWO: Next add the Rotel, olives, and corn.

A tray of food on a plate, with Taco and Casserole

STEP THREE: Spray the bottom of a 9×13-inch casserole dish with nonstick cooking spray. Place tortillas on the bottom of the baking dish.

Spread half of the beef mixture evenly over the tortillas. Next, sprinkle one cup of cheddar cheese over the meat layer.

A tray of food, with Taco and Casserole

STEP FOUR: Then add another layer of tortillas, the rest of the meat mixture on top of the tortillas, and the last cup of cheese on top of the meat.

A pizza sitting on top of a tray of food, with Taco and Casserole

STEP FIVE: Pop in the oven to bake at 350°F until bubbly, which takes about 20 minutes.

HOW TO SERVE

We top our taco casserole with salsa, guacamole, sour cream, and our favorite taco toppings — it’s the best! For an even heartier meal, add our Spanish rice on the side. This easy casserole will be a big hit come taco night!

STORAGE

IN THE FRIDGE: Store this taco bake in the fridge in an airtight container for up to 3 days.

IN THE FREEZER: This delicious casserole will keep in the freezer for up to three months.

A bunch of different types of food on a plate, with Taco and Casserole

This cheesy taco bake recipe takes regular tacos and turns them into casserole form. The whole family will gobble up the layers of seasoned meat, veggies, and melty cheese.

FAQ

Can you make this taco bake ahead?

You can make this delicious recipe ahead of time as it freezes really well. Wrap in plastic wrap and freeze for up to 3 months.

Can I use corn tortillas instead of flour tortillas in this recipe?

If you prefer to use corn tortillas, you can substitute them in place of the flour tortillas.

Can I use canned diced tomatoes instead of Rotel?

You could replace the Rotel tomatoes with a can of diced tomatoes although you may find your recipe is not quite as flavorful as Rotel has added spices and green chili peppers.

MORE RECIPES YOU’LL LOVE

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A close up of a plate of food, with Taco

Taco Bake

5 from 30 votes
Soft tortillas are layered with beef, seasonings, and toppings to make this cheesy, easy taco bake. It makes a perfect weeknight family dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • 1½ pounds ground beef
  • 1 chopped onion
  • 1 package taco seasoning mix
  • 10 -ounce can Rotel not drained
  • 2.25 -ounce can sliced black olives
  • 15 -ounce can of corn drained
  • 4 taco size flour tortillas
  • 2 cups cheddar cheese divided

Instructions
 

  • Place the ground beef in a skillet along with the onions and cook until beef is browned and onions are tender. Stir in the package of taco seasoning along with the amount of water indicated on the package directions. Cook for 8-10 minutes. Next add the Rotel, olives, and corn.
  • Spray the bottom of a 9×13-inch dish with nonstick spray. Place tortillas on the bottom of the dish. Spread half of the meat mixture evenly over the tortillas. Next, sprinkle one cup of cheese over the meat layer. Then add another layer of tortillas, the rest of the meat on top of the tortillas and the last cup of cheese on top of the meat.
  • Bake at 350°F until bubbly, about 20 minutes.
  • Serve with sour cream and other taco toppings as desired

Video

Notes

TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
TIP: You can assemble this the day before and then bake before serving.

Nutrition

Calories: 449kcal | Carbohydrates: 22g | Protein: 25g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 474mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 7mg | Calcium: 255mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Tina says

    5 stars
    My picky kids loved this. So easy and quick. I doubled the recipe for leftovers. I don’t like olives but substituted with black beans and corn. Definitely on the rotation!

  2. MW says

    5 stars
    Excellent, easy and a great meal. I used black beans instead of black olives, added some cilantro and used chicken broth instead of water. Served with sour cream and fresh pico de Gallo. Will definitely be making again.

  3. Marla says

    5 stars
    This is a great recipe. I made it tonight with ground turkey and green peppers, I’m definitly making it for the next pot luck we go to. I served with dirty rice and they went great together. The house smells awesome!

  4. Rebecca Thomas says

    5 stars
    This was so easy to make and DELISH! I added a can of drained black beans and a can of mild enchilada sauce. Left out the black olives since hubby doesn’t like them. I used it for my meal prep. This recipe is definitely a keeper!

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