Taco night meets casserole convenience in this family-friendly dish that combines all your beloved taco flavors in an easy-to-serve form. As a busy parent who meal preps on Sundays, this taco casserole has become my secret weapon for weeknight dinners. Layered with seasoned ground beef, refried beans, corn tortillas, and plenty of cheese, it delivers authentic Mexican flavors without the mess of traditional tacos. Best of all, you can prepare it ahead and heat when you’re ready to serve.
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Time saving make ahead casserole
The genius of this casserole lies in its layered construction, which allows flavors to meld together while baking. The slightly crispy corn tortillas provide structure and authentic flavor, while the combination of salsa and Rotel creates a sauce with perfect consistency and balanced heat. By warming the tortillas in oil before assembling, they become pliable enough to layer while maintaining their integrity during baking, preventing the casserole from becoming soggy.
Taco bake recipe ingredients
Most of the ingredients for this recipe you probably already have in your pantry! Plus add in whatever your favorite toppings are.
These are the ingredients you’ll need for the recipe:
- Ground beef – Provides hearty protein and classic taco flavor base
- White onion – Adds aromatic foundation and natural sweetness
- Taco seasoning mix – Delivers authentic Mexican spice profile without measuring individual spices
- Water – Activates the taco seasoning and creates proper sauce consistency
- Vegetable oil – Used to warm and soften corn tortillas for proper layering
- Corn tortillas – Creates authentic flavor and provides gluten-free structure
- Salsa – Contributes vibrant tomato base with pre-balanced seasonings
- Rotel Original Diced Tomatoes & Green Chilies – Adds texture and mild heat to the sauce
- Refried beans – Creates creamy layer that helps bind ingredients together
- Shredded cheese – Provides melty, gooey topping that browns beautifully
- Sour cream – Optional garnish that adds cooling richness
- Green onions – Optional garnish that adds fresh color and mild onion flavor
Your standard taco necessities with a little bit of a twist!
Ingredient notes and variations
I use corn tortillas in this taco casserole recipe. They are perfect for those who love or need gluten-free meals. I warm the corn tortillas in hot oil before placing them into the casserole. This helps the tortillas become pliable. Also, when they cook, they can crisp up just a bit and this keeps the fillings in place.
I also use a Mexican blend of cheese. You can use cheddar, Colby, Monterey jack, pepper jack, or Colby Jack.
For the sauce, I combined an inexpensive bottle of salsa with the Rotel Original Diced Tomatoes & Green Chilies. I want the sauce to have lots of body and flavor, but I didn’t want all of the heat in the salsa. I often toss in a can of Rotel when I am making a tomato sauce; it adds a little something extra.
If you like, you could add these ingredients customize the casserole to your liking:
- Black olives
- Green chilies
- Corn
How to make Taco Casserole with tortillas
- Brown the ground beef with chopped onions in a large skillet over medium-high heat.
- Drain the cooked beef and place it in a bowl.
- Add taco seasoning mix and water to the meat. Stir to combine.
- Heat oil in a skillet over medium-low heat.
- Cut the corn tortillas in half and cook them in hot oil, then drain them on a paper towel-lined plate.
- Blend the salsa and Rotel tomatoes in a blender.
- Heat refried beans slightly in a microwave.
- Line a 13 x 9-inch baking dish dish with tortillas.
- Spread refried beans over the tortillas.
- Spread the ground beef mixture over the refried beans.
- Pour the sauce over the meat.
- Place tortillas over the ground beef.
- Sprinkle shredded cheese on top.
- Bake at 350 degrees for about 20 to 25 minutes.
- Serve with sour cream and sliced green onions if desired.
Easy Make-Ahead Taco Casserole with Tortillas
Ingredients
- 1 1/2 pounds ground beef
- 1 cup chopped white onion
- 1 package taco seasoning mix
- 1/2 cup water
- 2 tablespoons vegetable oil
- 18 corn tortillas
- 1 1/2 cup salsa
- 1 can Rotel Original Diced Tomatoes & Green Chilies
- 1 can refried beans
- 2 cups shredded cheese
Optional garnish
- 1/2 cup sour cream
- 1/4 cup sliced green onions
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized skillet, brown the ground beef with chopped onions.
- Drain and transfer the cooked beef to a bowl.
- Add taco seasoning mix and 1/2 cup of water.
- Heat vegetable oil in a skillet over medium-low heat.
- Cut corn tortillas in half. Heat corn tortillas halves in the hot oil then drain them on a plate lined with paper towels.
- Combine salsa and Rotel tomatoes in a blender. Blend to make a sauce.
- Heat refried beans slightly in a microwave to make them spreadable.
- Line a 13 x 9-inch baking pan with half of the corn tortillas.
- Spread refried beans over the corn tortillas.
- Spread the ground beef over the refried beans.
- Pour the sauce over the ground beef.
- Place another layer of the remaining corn tortillas over the ground beef.
- Sprinkle shredded cheese on top. At this point, you can wrap the casserole and freeze it.
- Bake the casserole at 350 degrees for about 20 to 25 minutes.
- Serve the casserole with sour cream and sliced green onions if desired.
Video
Notes
Nutrition
Ingredient Substitutions and Dietary Modifications
- Protein Options: Substitute ground turkey or shredded chicken for beef
- Vegetarian Version: Replace meat with an additional can of beans (black beans or pinto beans) or 2 cups of sautéed vegetables (like green bell peppers, mushrooms, and white onions)
- Dairy-Free Option: Use dairy-free cheese alternative and omit sour cream
- Corn Tortilla Alternative: Use flour tortillas (note: no longer gluten-free) or crushed tortilla chips
- Cheese Variations: Mexican blend, cheddar, Colby, Monterey jack cheese, pepper jack, or any combination
- Heat Level: Control spiciness by selecting mild, medium, or hot salsa and Rotel varieties
Can you prep this taco casserole recipe in advance?
To prepare the recipe ahead of time, follow the instructions as written, then refrigerate the prepared casserole before baking.
Just pull it out of the refrigerator when you are ready to bake it.
Can you freeze taco casserole?
If you want to freeze the taco casserole, instead of placing the casserole in the fridge after prepping it, cover it and put it in the freezer.
How do you prepare the casserole for freezing?
You can easily freeze the entire casserole. Prepare the whole casserole in the pan, do not bake it. Cover the top will foil, and freeze overnight. Then lift the casserole out of the pan, then wrap it with foil, and then wrap it with plastic wrap. Then, when you are ready to bake the casserole, remove all protective coverings, place it back in the pan, and wrap it with foil. Allow it to thaw overnight before baking.
How long will taco casserole with tortillas last in the freezer?
It will last 3 months in the freezer before it needs to be tossed.
When you’re ready to eat it, pull it out of the freezer 24 hours in advance and let it thaw in the refrigerator. Then bake it at 350 degrees for 20 to 25 minutes.
Love Mexican food? Try these recipes!
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Check out more of my easy Mexican food recipes and the best dinner casserole recipes on CopyKat!
wow, i loved the recipe..
My kids loved this casserole.
Stephanie, do you think flour tortillas for the corn? I don’t have teeth so can’t chew the corn ones!
Im always in search of recipes for the toothless…lol.
I think that could work. You could also consider crushing up tortilla chips in place of the tortilla shells it won’t be exactly the same.
Thank you! Just got my first fan badge on F& love your recipes!
Oh how awesome! Thank you!
how long and at what temp do you cook it if you freeze it?
Do you have ted Montana’s spicy corn dish
Thank you for your comment, I am sorry I do not have this recipe.
Stephanie, Do you think I could cover the casserole & leave it in the fridge for a day or two before baking?
I was looking for exactly for these recipe! Thanks a lot for it! It’s quite easy and quick, and looks delicious!
HI Stephanie first and formost I love your site.that said I am looking for a recipe for Ramonas beef and potatoe burritos and Ramonas beef and bean burritos.if you can help it would be a blessing as these are my wifes favorite Burritos.
Roy June