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Taco Bake

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close up overhead shot of a plate of taco bake topped with sour cream, tomatoes, and green onions
Soft tortillas are layered with beef, seasonings, and toppings to make this cheesy, easy taco bake for 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. More Recipes You’ll Love
  6. JUMP TO RECIPE

If you love tacos, try this quick and easy taco bake which is a fun twist on traditional tacos. Soft flour tortillas are layered in a casserole dish with ground beef, seasoning, and plenty of gooey cheese and you’ll be rewarded with a bubbling, cheesy Tex-Mex casserole when it comes out of the oven.

close up shot of a plate of taco bake topped with sour cream, tomatoes, and green onions

Taco Bake Ingredients

You’ll need:

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

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.

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.

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How To Make This Taco Bake Recipe

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

STEP TWO: Stir in the package of taco seasoning along with the amount of water indicated in the package directions. Cook for 8 to 10 minutes.

STEP THREE: Add the Rotel, olives, and corn.

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

tortillas placed at the bottom of a baking dish

STEP FIVE: Spread half of the beef mixture evenly over the tortillas.

meat mixture and cheese added to a baking dish

STEP SIX: Sprinkle one cup of cheddar cheese over the meat layer. Then add another layer of tortillas over the cheddar cheese.

cheese and tortillas placed on top of the meat mixture in a baking dish

STEP SEVEN: Layer the rest of the taco meat mixture on top of the tortillas and the last cup of cheese on top of the meat.

meat mixture, cheese, and tortillas added to a baking dish

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

casserole after being baked in a baking dish

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 Tuesday!

For more popular recipes, try this taco ring and these chicken and shrimp tacos.

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. Let it thaw in the fridge overnight and then reheat it in the oven at 350°F until it’s warmed through again.

OUR RECIPE DEVELOPER SAYS

You can assemble this layered taco casserole recipe the day before and then bake it before serving.

close up shot of a casserole full of taco bake with a piece missing

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.

FREQUENTLY ASKED QUESTIONS

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.

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close up overhead shot of a plate of taco bake topped with sour cream, tomatoes, and green onions

Taco Bake

5 from 34 votes
Soft tortillas are layered with beef, seasonings, and toppings to make this cheesy, easy taco bake for a perfect weeknight family dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • pounds ground beef
  • 1 chopped onion
  • 1 package taco seasoning mix
  • 10 ounces Rotel, not drained
  • 2.25 ounces sliced black olives
  • 15 ounces)= 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 the beef is browned and the onions are tender.
  • Stir in the package of taco seasoning along with the amount of water indicated on the package directions. Cook for 8 to 10 minutes.
  • 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.
  • Sprinkle one cup of cheese over the meat layer. Then, add another layer of tortillas on top of the cheese.
  • Add 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

  • 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.
  • You can assemble this the day before and then bake it before serving.

Nutrition

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

  5. Nicole says

    5 stars
    Made this yesterday and it was a huge hit with my husband. Only change was replacing the olives ( I didn’t have any) with a can of drained black beans. Will definitely make again. Thanks for the quick, easy, and delicious dinner recipe.

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