A quick and cozy taco casserole layered with tortillas, seasoned beef, beans, salsa, and cheese—perfect for busy weeknights or festive gatherings.

1 lb (450 g) ground beef or ground turkey

1 tbsp olive oil (if using lean meat)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 2 tbsp) 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

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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
Heat a skillet over medium-high heat, add beef and onion (with oil if needed), and cook until browned, about 5–7 minutes. Drain excess fat.
Add garlic and cook for 30 seconds. Stir in taco seasoning and water/broth. Simmer for 2 minutes until thickened.
Stir in black beans, corn, and salsa or tomatoes. Simmer for 1–2 minutes and adjust seasoning.
Spread a thin layer of meat mixture in the baking dish. Cover with tortillas (tear to fit), then layer half the refried beans, half the meat mixture, and one-third of the cheese.
Repeat layers with more tortillas, remaining beans, remaining meat mixture, and another third of the cheese.
Top with final layer of tortillas and remaining cheese.
Cover with foil and bake for 15 minutes. Uncover and bake 10–12 minutes more until bubbly and melted.
Broil for 1–2 minutes if desired for golden cheese.
Let rest for 10 minutes before slicing and serving with toppings.

Use corn tortillas for a gluten-free version or low-carb tortillas to lighten it up.

Add cooked rice to the meat mixture for a heartier bake.

Make ahead by assembling and refrigerating before baking.

Swap proteins with ground chicken, turkey, or plant-based crumbles.

Customize spice level with jalapeños or chipotle in adobo.