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Taco Casserole with Tortillas
This easy taco casserole with tortillas, ground beef, and cheese is a great make-ahead meal. It reheats so well!
Course
Main Course
Cuisine
Mexican
Keyword
Taco Casserole
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
371
kcal
Author
Stephanie Manley
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
Nutrition
Calories:
371
kcal
|
Carbohydrates:
27
g
|
Protein:
18
g
|
Fat:
20
g
|
Saturated Fat:
10
g
|
Cholesterol:
59
mg
|
Sodium:
838
mg
|
Potassium:
420
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
695
IU
|
Vitamin C:
5.8
mg
|
Calcium:
180
mg
|
Iron:
2.6
mg
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