I stack tortillas, seasoned beef, beans, salsa, and plenty of melty cheese into cozy layers that bake into a bubbly, sliceable taco casserole—fast enough for a weeknight and fun enough for game day.

Why You’ll Love This Recipe

I build big taco flavor with everyday pantry staples. I keep the layering simple so I can get it in the oven quickly, and I let a short rest do the magic for neat, restaurant-style slices. I scale it up for a crowd, swap proteins without stress, and make it ahead so dinner basically makes itself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) ground beef (or ground turkey)

• 1 tablespoon olive oil (if using lean meat)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (about 2 tablespoons) or homemade

• 1/2 cup (120 ml) water or beef broth

• 1 can (15 oz/425 g) black beans, rinsed and drained

• 1 cup (150 g) corn kernels, thawed if frozen

• 1 cup (240 ml) salsa or 1 can diced tomatoes with green chiles (10 oz/284 g), drained

• 1 can (15 oz/425 g) refried beans

• 8–10 small flour or corn tortillas (6-inch/15 cm)

• 2 cups (200 g) shredded Mexican blend or cheddar–Monterey Jack

• Salt and black pepper, to taste

• Optional toppings: shredded lettuce, diced tomatoes, sliced green onions, chopped cilantro, jalapeños, avocado, sour cream, lime wedges

Directions

1. I heat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.

2. I warm a large skillet over medium-high heat, add the beef and onion (with a little oil if needed), and cook until the beef is browned, 5–7 minutes. I drain excess fat, stir in the garlic for 30 seconds, then add taco seasoning and water/broth. I simmer 2 minutes until thickened.

3. I stir in the black beans, corn, and salsa (or tomatoes), then taste and adjust salt and pepper. I let the mixture bubble 1–2 minutes to reduce slightly.

4. I spread a thin layer of the meat mixture in the baking dish. I arrange tortillas to cover (tearing to fit). I gently spread half the refried beans over the tortillas, then half the meat mixture and about one-third of the cheese.

5. I repeat with another layer of tortillas, the remaining refried beans, the remaining meat mixture, and another third of the cheese. I finish with a final tortilla layer and the remaining cheese on top.

6. I cover with foil and bake for 15 minutes. I uncover and bake 10–12 minutes more, until the cheese is melted and the edges are bubbling. For golden spots, I broil 1–2 minutes.

7. I rest the taco bake for 10 minutes so the layers set, then slice and serve with my favorite toppings.

Servings and timing

I cut this into 8 servings. I plan about 15 minutes of prep time, 25–30 minutes of cook/bake time, and roughly 45–50 minutes total, plus a 10-minute rest before slicing.

Variations

• Turkey or chicken: I swap in ground turkey or ground chicken and add a splash of oil for browning.

• Tortilla twist: I use corn tortillas for a toastier flavor (and gluten-free), or low-carb tortillas to lighten things up.

• Enchilada style: I replace the salsa with red or green enchilada sauce for a saucier bake.

• Veggie-forward: I skip the meat and add 3 cups sautéed vegetables (zucchini, bell pepper, mushrooms) or use plant-based crumbles.

• Spicy kick: I stir in diced jalapeños or a minced chipotle in adobo, and finish with a drizzle of hot sauce.

• Queso layer: I whisk 1/2 cup queso or 4 oz (115 g) softened cream cheese into the meat mixture for extra creaminess.

storage/reheating

I cool leftovers completely, then cover and refrigerate for up to 4 days or freeze tightly wrapped for 2–3 months. I reheat slices in a 350°F (175°C) oven, covered, for 15–20 minutes, or in the microwave at 60–70% power in 60–90 second bursts. If the layers seem dry, I splash on a bit of salsa before reheating.

FAQs

Can I assemble this ahead?

I assemble up to the baking step, cover, and refrigerate for up to 24 hours. When I bake from cold, I add 5–10 extra minutes.

Will corn tortillas get soggy?

I keep the filling on the thicker side and rest the bake for 10 minutes after the oven; I get tender—but not soggy—layers that slice cleanly.

What cheese melts best here?

I reach for a blend of cheddar and Monterey Jack (or Oaxaca). I grate it myself for the best melt.

Can I add rice to make it heartier?

I fold 1 to 1 1/2 cups cooked rice into the meat mixture; I season to taste since rice will mellow the spices.

How do I keep the top from over-browning?

I keep the foil on for the first 15 minutes, then watch closely after uncovering. If it browns too fast, I tent it loosely again.

Conclusion

I love how this layered taco bake turns taco night into a big, bubbly casserole that feeds everyone with minimal effort. I mix, layer, bake, and bring a pan of melty, savory comfort to the table—no shell-by-shell assembly required.