Easy Taco Casserole with Tortillas (Print version)
Layered taco casserole with corn tortillas, seasoned beef, beans, corn, and melted cheese. A 40-minute family dinner.
# Ingredients:
For the beef filling
01 -
1 lb (450 g) ground beef (80/20)
02 -
1 medium yellow onion, diced
03 -
2 cloves garlic, minced
04 -
2 tablespoons taco seasoning
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
For the layers
08 -
10 to 12 (6-inch) corn tortillas
09 -
1 (15 oz / 425 g) can black beans, drained and rinsed
10 -
1 cup (150 g) frozen corn kernels, thawed
11 -
1 (10 oz / 280 g) can diced tomatoes with green chiles, drained
12 -
1 cup (240 ml) mild salsa
13 -
1 1/2 cups (170 g) shredded cheddar cheese
14 -
1 1/2 cups (170 g) shredded Monterey Jack cheese
For serving
15 -
Sour cream, diced avocado, fresh cilantro, sliced jalapeños (optional)
# Instructions:
01 -
Cook the ground beef and diced onion in a hot skillet over medium-high heat, breaking up the meat until it is deeply browned and no pink remains. Stir in the garlic, taco seasoning, cumin, salt, and pepper for the last minute.
02 -
Add the drained black beans, thawed corn, diced tomatoes with green chiles, and salsa to the skillet. Simmer for three to four minutes until the mixture thickens slightly.
03 -
Cut the corn tortillas into quarters. Spread a thin layer of the meat mixture on the bottom of a greased 9x13-inch baking dish. Add half the tortillas, half the remaining filling, and half the cheese. Repeat the layers once more.
04 -
Cover the dish tightly with foil and bake at 375 degrees F (190 degrees C) for twenty minutes.
05 -
Remove the foil and bake for ten to fifteen minutes more, until the cheese is fully melted and just starting to brown at the edges.
06 -
Let the casserole sit at room temperature for ten minutes so the layers firm up. Cut into squares and add your favorite toppings before serving.
# Good to know:
01 -
Let the casserole rest 10 minutes before slicing so the layers hold together.