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Best Taco Casserole

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A comforting one-pan taco casserole layered with seasoned beef, chili beans, tortilla chips, and topped with creamy sour cream and cheese. Perfect for weeknight dinners or potlucks.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 pound lean ground beef (90/10) Works well for flavor and safety
  • 2 cups salsa Use your favorite mild or medium
  • 1 16 ounce can chili beans Drained
  • 3 cups tortilla chips Crushed (sturdy or restaurant-style)
  • 2 cups sour cream Substitute with plain Greek yogurt for tang
  • 1 2 ounce can sliced black olives Drained (optional)
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh tomato
  • 2 cups shredded Cheddar cheese

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with cooking spray.
  2. Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until browned and crumbly, about 8–10 minutes.
  3. Drain excess fat if needed. Stir in the salsa, reduce the heat to medium-low, and let it simmer for about 20 minutes until most of the liquid is absorbed.
  4. Stir the drained chili beans into the beef mixture and cook until heated through, about 2–3 minutes.
  5. Spread the crushed tortilla chips evenly across the bottom of the prepared baking dish.
  6. Spoon the beef-and-bean mixture over the chips and spread into an even layer.
  7. Dollop and spread the sour cream over the beef layer.
  8. Scatter the sliced black olives, chopped green onions, and chopped tomatoes evenly over the sour cream.
  9. Sprinkle the shredded Cheddar cheese over the top.
  10. Bake in the preheated oven until the casserole is hot and bubbly and the cheese is melted and lightly golden, about 30 minutes.
  11. Let the casserole rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 4g

Notes

Store leftovers in the refrigerator for 3–4 days. To freeze, assemble the casserole unbaked and freeze for 2–3 months. For a lighter version, substitute half the Cheddar for reduced-fat cheese and sour cream for Greek yogurt.
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