Taco Casserole

This Mexican Taco casserole is Easy, Fun, Delicious!


  • 2 Cups Corn Chips, coarsely crushed
  • 1 Pound Ground Beef
  • 1 Medium Onion, chopped
  • 4 Cloves Garlic, minced
  • 1/2 Teaspoon Red Chili Flakes, optional
  • 1 1/4 Ounces Taco Seasoning Mix
  • 1/4 Cup Water
  • Salt and Pepper
  • 15 Ounces Refried Beans
  • 1 Cup Cheddar Cheese, shredded
  • 1 Cup Monterey Jack Cheese, shredded
  • 1 1/4 Cups Salsa
  • 1/2 Cup Black Olives
  • 2 Each Green Onion, chopped
  • 1 Each Tomato, chopped


  • Preheat oven to 350 degrees F.
  • Grease an 8 x 8-inch baking dish.
  • Sprinkle the crushed corn chips into the bottom of the baking dish.
  • Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.
  • In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.
  • Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.
  • Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.
  • Bake for about 20-22 minutes or until just heated through.
  • Sprinkle the chopped tomatoes on top.
  • Allow to stand for 10 minutes before serving.
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