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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 32 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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    Recipe Rating




    Comments

  1. Ashley Foreman says

    5 stars
    Really yummy. Quick and easy to make. I suggest double layering the tortillas. But everything else is perfect.

  2. Alison Campbell says

    5 stars
    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!

  3. Maggie says

    5 stars
    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.

  4. DJC says

    5 stars
    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!!

  5. Ann Huffman says

    5 stars
    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.

    • 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 🙂

  6. Shannon W says

    5 stars
    Wonderfully tasty weeknight meal. The crispy edges topped it off. M family gets excited when the know I’m going to make it 🙂

  7. Ann says

    5 stars
    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.

  8. Betty says

    5 stars
    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.

  9. Sasha and Les Jones says

    5 stars
    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

  10. Erin says

    5 stars
    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!

  11. Lisa says

    5 stars
    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 !!

  12. Kirsten says

    5 stars
    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!!

  13. Ann says

    5 stars
    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.

  14. Daniel Dorking says

    5 stars
    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
    😋😋😋😋😋🔥😋😋😋😋😋

  15. Hayley says

    5 stars
    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

  16. Melissa says

    5 stars
    We absolutely love this recipe! Thank you! One question: do you drain the meat before you add in the olives, corn and Rotel?

  17. 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!

  18. 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.

  19. 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!

  20. 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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