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, resulting in a bubbling, cheesy Tex-Mex casserole.
Taco Bake Ingredients
The combination of savory beef and tomatoes, the crunchy tortilla, and the gooeyness of the cheese will leave you feeling full when you dig into this dish.
You’ll need:
- 1½ pounds of ground beef
- 1 chopped onion
- 1 package of taco seasoning mix or homemade taco seasoning
- 1 (10-ounce) can of Rotel tomatoes, 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 of cheddar cheese, divided in half
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 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.
How To Make This Taco Bake Recipe
Let’s walk through the steps to making this delicious, hearty taco bake.
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.
OUR RECIPE DEVELOPER SAYS
For an even quicker cooking time, ground beef can be cooked ahead of time. Store it in the refrigerator for up to three days or in the freezer for up to a month.
STEP TWO: Stir in the package of taco seasoning along with the amount of water indicated in the package directions. Cook for eight to ten 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 two tortillas on the bottom of the baking dish.
STEP FIVE: Spread half of the beef mixture evenly over the tortillas.
STEP SIX: Sprinkle one cup of cheddar cheese over the meat layer. Then, add another layer of two tortillas over the cheddar cheese.
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.
STEP EIGHT: Pop the casserole dish 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 for Taco Tuesday!
Balance out the richness of the taco bake with a crisp and refreshing tomato cucumber salad.
For more popular recipes, try this taco ring and these chicken and shrimp tacos.
MORE MEXICAN DISH RECIPES
Storing This Taco Bake Casserole
Here’s the scoop on how to store this delicious dish to keep it tasting as amazing as the day you made it.
MAKE AHEAD: You can assemble the dish, cover it tightly with plastic wrap and aluminum foil, and pop it in the fridge.
You can keep it in there for up to 24 hours before baking. When you’re ready to devour it, just take it out, remove the plastic wrap and foil, and bake as usual.
IN THE FRIDGE: Store this taco bake in the fridge in an airtight container for up to three 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.
Why We Love This Recipe
LOADED WITH FLAVOR: It combines all the beloved tastes of a classic taco – seasoned ground beef, savory beans, zesty salsa, and creamy cheese – into one mouthwatering casserole.
EASY TO MAKE: With simple, step-by-step instructions, it’s accessible to cooks of all levels. Plus, it’s a one-pan wonder, which means fewer dishes to wash and more time to enjoy your meal.
FAMILY-FRIENDLY: Kids and adults alike can’t resist its comforting flavors and gooey cheese topping. It’s a go-to recipe for family dinners and gatherings.
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
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.
If you prefer to use corn tortillas, you can substitute them in place of the flour tortillas.
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
- Chicken Taco Casserole
- Mexican Lasagna
- Stuffed Pepper Casserole
- Bacon Wrapped Corn on the Cob
- Taco Sticks
- Crack Chicken Chili
- Cheesy Potato Casserole
Taco Bake
Ingredients
- 1½ 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 in half
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 two 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 two 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
Comments
Toni Thomason says
This is a delicious recipe. A great meal that will most likely become a family favorite.
Tiffany Hurtado says
Can this be made with corn tortillas instead of flour?
Layne Kangas says
Yes, you could!
Treena says
One of my faves. Easy to make and super filling!
CJ says
LOVE this! I threw in a half block of cream cheese and used mexicorn instead of regular corn.
Shannon says
When would you at the cream cheese
Brandy says
Can this be frozen and cooked later?
Layne Kangas says
I have never tried doing it that way!
Ashley Foreman says
Really yummy. Quick and easy to make. I suggest double layering the tortillas. But everything else is perfect.
Cindy maki says
I would like that dish to try it we like taco salad this recipe look yummy cindyMaki
Alison Campbell says
Made for me and family – we were all amazed how delicious this was. Everyone went for seconds and plenty for leftovers. Topped with sour cream green onion avocado and tortilla chips for little crispness. SO excited about this recipe! Crazy easy quick affordable and yummy. Will be an easy go to from now on!
Alison Campbell says
Whoops forgot, also topped shredded lettuce and tomato to add more freshness! Highly recommend!
Maggie says
Delicious and easy! My husband and 6 year old son loved it. I added a layer of refried beans on top of the tortilla and under the meat.
Kristina says
Can I use a jar of salsa versus the can of rotel?
Layne Kangas says
Yes, you could sub that – enjoy 🙂
Lisa G says
Do you think this could be made in advance (night before)?
Layne Kangas says
Yes, I think so!
Hanna says
Could you add in black beans? If so would you add it when adding the corn?
Layne Kangas says
You definitely could. I would add them with the corn! Enjoy 🙂
DJC says
Added refried beans but no black olives in the pantry. Otherwise followed the recipe and it turned out delicious!! Will make it again and often!!
Shannon says
My family said it’s they’ve tasted!
Stephanie says
Quick dinner to make! My picky
Husband said I could make it again!
Ann Huffman says
Love this recipe. I have to make it at least once a week. Never any leftovers. I don’t put olives in it. Nobody but me likes them. It’s what for dinner, again, tonight.
Joanna says
Suggestion on how reheat if I freeze it?
Layne Kangas says
I would let it thaw in the fridge overnight and then reheat it in the oven at 350 until it’s warmed through again. You could also do in a pan on the stove or in the microwave for single servings as well, easily enough! Enjoy 🙂
Shannon W says
Wonderfully tasty weeknight meal. The crispy edges topped it off. M family gets excited when the know I’m going to make it 🙂
Ann says
Have to make it at least once a week. Never any leftovers and, in fact, it’s in the oven right now! I don’t put olives in it either. I could make it tomorrow night too and our son would be happy. Excellent casserole.
Betty says
I’ve made this so many times. I don’t use olives. I’ve added black beans. Tonight I’m going to top with tortilla chips and cheese to add a little crunch.
Deaun says
This my go to recipe for taco stack. Delicious and so easy to throw together after work. Thanks for sharing!
Judy says
Made this last night. It excellent my family loved it! Wouldn’t change a thing in this recipe.
Dawn says
I made this tonight and everyone loved it. I will definitely be making this again and often.
Hollie says
I made it tonight and I added crushed doritos to the top of the last layer of cheese and it was so great
Sasha and Les Jones says
I added 4 oz of cream cheese to taco meat and green chilis with the onions and taco meat and spread refried beans over tortillas on first layer. Topped 2nd layer with colored sliced peppers, yellow/orange/red……When served topped with shredded lettuce and tortilla strips……DELICIOUS….
Sasha
Erin says
I asked my kids if they wanted regular tacos or this dish and I’m glad they gave me the green light (not that I require their approval :), but this was so quick and easy and very tasty. I added Tahini along with the Taco Seasoning as well as Chili Powder and Red Pepper for a kick. But I look forward to adding beans next time and more. Perfect for a quickie and yields leftovers so one less to-do tomorrow. Thank!
Kelly says
Pro tip: Use low sodium taco seasoning.
Lisa says
I made this today with a few changes. Put the refried beans -15 oz into the meat mixture with 1/2 pkg of cream cheese. Didnt add corn but did add sliced jalapenos in meat mixture and let simmer. I also added the chili powder, cumin and paprika to taste Layered the flour tortilla w/ a thin spread of sour cream, then meat mixture.
Delish !!
Kirsten says
Super simple and very tasty! This one will be included in the rotation. The only thing I changed was to use tomato sauce vs. Rotel because my picky family doesn’t like tomato chunks (insert eyeroll). Thank you for posting Layne!!
Ann says
A+++ This has become a regular for us. Leftovers are always welcome. I’ve tried using crushed Doritos on the bottom and the other layer instead of tortillas and the added flavor is great. I keep Rotel and corn in my pantry just for this. Thank you for posting this recipe.
Daniel Dorking says
It’s still in the oven and we’re drooling to try it. I used hot&spicy taco seasoning, diced onions&jalapeños, corn, diced tomatoes. I plan on topping with sour cream & salsa
😋😋😋😋😋🔥😋😋😋😋😋
Hayley says
I made this for my best friend and her girlfriend for supper this evening and it was a hit!! I’ll be making this again! Yummy! So easy to make and it turned out delicious! I didn’t have any rotiel or any corn but it still turned out delicious! And we all topped it off whit sour cream! Mmm
Melissa says
We absolutely love this recipe! Thank you! One question: do you drain the meat before you add in the olives, corn and Rotel?
Layne Kangas says
Hi, Melissa – if you need to, you definitely can. If you use lean meat, you might not need to. Enjoy!
Tina says
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!
MW says
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.
Marla says
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!
Rebecca Thomas says
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!
Jan says
One of our favorite dinners!
Cary says
That’s good 👍
Carol says
Made this with ground turkey and added a can of green chilies for extra kick. Excellent!!
Nicole says
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.
Kim says
I like Mexican blend grated cheese for my taco recipes.
Jennifer Arsenault says
Can’t wait to try this recipe. I would use ground turkey to replace the ground beef
Beth Quarterman says
I love adding a can of black beans and definitely use the black olives!! I love sharp shredded cheddar cheese and add the Mexican Cheese blend from either Sargento or Kraft!! I am new to your recipes and so excited that I found y’all!!!!! Thank you!!!
Tammy says
Can’t wait to try this. I would probably add some black beans.
Cheri says
I made this with 90% ground beef. I used mild seasoning because we don’t like a lot of spice.
Kristen says
I would top with sliced avocados. Yum!
Jaquita Lamar says
The topping I would put on taco bake after it’s done is gauc and banana peppers
Irene says
I would prefer mild and you could swap out the ground beef with ground chicken or turkey for a healthier choice and different flavor! Awesome recipe!!
Irene says
I would prefer mild tacos!! You could swap the ground beef with ground chicken or turkey for healthier choice and different flavor!! Awesome recipe!!😊
Karen says
Sour cream is always my go to .
Joyce Rogers says
Hamburger of course!
Morgan says
Delicious! I make it with mild Rotel tomatoes and leave the black olives out to offer as a topping to please my picky eaters 😉
Jill says
Would definitely make this with olives! It’s my favorite ingredient!! 🙂
Patricia Condron says
I’d leave out the olives
Patricia Condron says
Ground beef
Donna says
Omgosh this looks so good! I would put all the toppings on it you suggested except olives! I would make them mild. I loves cheese! I like mild cheddar, mexican blend and mozzarella cheeses. I can’t wait to make this!
Chery says
I would substitute corn tortillas for the flour ones because the flour tortillas get kind of gummy when baked. I like shredded cabbage as a topper, it gives you that crunch that you can’t get with lettuce.
Kim says
This looks delicious! I would make it with black beans.
Ronnie J Wilkerson Sr says
This does sound very good. I make one almost like this. I am going to make this tonight. I have to add jalapenos to it. And just love receving stuff from ya
Lori A Pennington says
We love taco bake at our house I use hamburger and sometimes turkey burger in mine with the finely shredded cheddar cheese
Deb says
Yummy with black olives!
Darlene Howe says
I like to make some spicy and some mild to please more family members at one time.
Michael Weissman says
Can’t wait to try this recipe. I would use lean ground beef and top it off with some sour cream on top just before serving.
Jan Gray says
I would use the Mexican three cheese which comes in a package.
Heather says
This sounds great! I would layer some refried beans on the tortillas and leave the olives out but use them as a topping instead. Other good toppings would be green onion and sour cream maybe with some mild enchilada sauce too.
Jennifer Pleake says
I would probably serve the following toppings to go with this casserole…shredded lettuce, tomatoes, sour cream and crunched up corn chips for a little crunch.
Jennifer Purgason says
I already know I’m gonna love this combination minus the onions & sour cream & tostada’s instead of tortillas, will most likely top with lettuce & tomatoes…can’t wait to try!
Stephanie says
Great recipe!! I made this with chicken & TexMex cheese. I will be making again for sure 😋😋
Valinda says
I’m gonna try this one spicy!!
Bobbi Ball says
It is very hard, to find a recipe, that you like exactly the way it is written.
The only thing I would change would be the cheese. I always use a Mexican blend.
I am so glad, that I found your website, great recipes!!
Bobbi
Karen says
Wonderful recipe! I prepared ours with a mild taste to it…….since I tend to be a “people pleaser” I thought most of our friends would prefer a not-so-spicy version. I think I planned it out correctly – it was devoured & enjoyed by all! Love your site – you are one talented chef de cuisine!! < ~karen
Pamela J Springs says
I would definitely make this!
I would add sour cream as a topping
I would omit the black beans – I just do not like them!
Karen says
Fabulous recipe! I kept ours on the mild side since I knew most of our guests would not prefer a spicy version. I must have planned correctly because they devoured and enjoyed everything! You are most definitely my “chef de cuisine”!
Becca says
I would serve this with Avocados, sour cream, and a nice salsa.
Jessica Kaiser says
I would totally make this in a mild version so even my pickiest kid would enjoy!
Olivia Mender says
What toppings would you serve with this taco bake?
•Sour Cream, Shredded Mexican Cheese, Mild Pepperoncini Peppers
Would you make it spicy or mild?
•Mild
What kind of meat would you make this taco bake with?
•Ground Beef or Ground Turkey
Would you black beans?
•Yes or either Pinto
Would you make with olives or leave them out?
•If their black olives, No, Green Olives Yes
What kind of cheese do you like for taco recipes?
•Shredded Mexican Cheese or American
Laura Lawler says
Yes olives!
Gabriela B. says
I’d add Jalapeno liquid to the beef or chicken while cooking.
Deb says
I used Mexican blend cheese instead of cheddar. Very yum!!
Sarah Crewey says
I’d make it mild with queso cheese
Shera Carter says
I made this today. It was delicious. I made it with ground beef. I added shredded lettuce, chopped avocado, tomato, and salsa after it was done. It was delicious.
Cristy Perkins says
Spicy with fiesta cheese
Laura R Weart says
Delicious and easy to make.
Cindy says
I Never use black beans, no-no, I use spicy refried beans, never black olives, do not like, only green olives ……Yes I make my tacos spicy and toppings are lettuce, tomatoes, sour cream and salsa, maybe a few chopped onions makes lots of flavor with these toppings, Yum. Your recipe sounds very Good but I’ll add my touches to it ……..Will be making them very soon …….
Barbara K says
This has become a regular in our rotation. We love this.
Thank you
Judy says
Great recipe and it couldn’t have been easier. I used vegetarian crumbles instead of beef but otherwise followed the recipe exactly. Both my husband I loved it. Thanks!
Molly Fay says
Easy to prepare!
JENNIFER SCARBOROUGH says
Super easy to make and yummy!!!!