Taco Salad Casserole
This delicious taco salad casserole recipe uses simple ingredients and offers a ton of flavor. It comes together in one pan and is easy to customize to your family’s tastes.
Equipment
- 1 9 x 13 casserole dish, or large oven safe skillet
Ingredients
- 2 pounds lean ground beef
- 1 15 ounce can diced tomatoes, or Rotel
- ½ cup salsa
- 1 15 ounce can corn, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 8 ounce can tomato sauce
- 1 packet taco seasoning
- 1-2 cups shredded cheddar cheese
- 2 cups crushed nacho cheese chips
- 2 cups shredded lettuce
Instructions
- Preheat your oven to 350°F. On your stove, brown the beef on medium high heat in a large skillet until no longer pink.
- Drain the grease from the meat and return it to the skillet.
- Add the diced tomatoes, salsa, drained corn, drained black beans, tomato sauce, and taco seasoning to the meat. If you aren't using an oven safe skillet, simply add your meat mixture to a 9 x 13 casserole dish.
- Top the brown ground beef mixture with crushed chips and lots of shredded cheese.
- Cook your casserole in the preheated oven for 20 minutes, or until the cheese is golden brown.
- The last step is to pile high with your favorite fresh ingredients, such as shredded lettuce and diced tomatoes, and your favorite taco fixings.
Notes
Add ins for this Taco Salad Casserole
- Cherry Tomatoes– These make an excellent fresh topping for this easy meal.
- Diced Red onion– Give your meal a bit of crunch and zip with finely diced onions.
- Avocado– No taco night would be complete with either sliced avocado or some fresh guacamole.
- Fresh Cilantro– Chopped cilantro is one of my favorite taco toppings because it adds a fresh flair to any taco dish. Make sure you add it to your table on your next taco night!
- Lime Wedges– My kids love squeezing fresh lime wedges on their taco plates and I have to admit, it elevates the dish so much.