This Tex-Mex-inspired casserole layers crushed tortilla chips, seasoned beef, refried beans, salsa, and loads of melty cheese. It’s cozy, crunchy, creamy, and bursting with bold flavors—perfect for weeknights, game day, or feeding a hungry crowd!
🕒 Quick Recipe Snapshot
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Servings: 6–8
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Dietary Info: Gluten-Free Option
🛒 Ingredients Checklist
For the Casserole:
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1 bag (9–10 oz) tortilla chips, lightly crushed
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1 lb lean ground beef (or use turkey/chicken for a lighter version)
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1 packet taco seasoning (or homemade – see below)
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1 cup salsa (mild, medium, or hot – your call!)
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1 can (15 oz) refried beans
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2 cups shrreded Mexican blend cheese, divided
Optional Toppings:
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Sour cream (or non-fat Greek yogurt)
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Guacamole
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Diced tomatoes
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Sliced black olives
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Chopped green onions
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Fresh cilantro
👩🍳 How to Make Mexican Taco Casserole
1. Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Beef
In a large skillet, brown the ground meat over medium heat (about 6–8 minutes). Drain excess grease. Stir in taco seasoning and salsa. Simmer for 2–3 minutes until thickened slightly.
3. Layer the Casserole
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Start with half of the crushed tortilla chips.
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Spread refried beans evenly over the chips.
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Add half of the beef mixture and top with 1 cup of cheese.
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Repeat: remaining chips, beef, and top with the final 1 cup of cheese.
4. Bake
Place the dish in the oven and bake uncovered for 20–25 minutes, or until bubbly and lightly golden on top.
5. Top & Serve
Let cool for 5 minutes. Top with your favorite fixings—sour cream, guac, fresh herbs—and dive in while it’s warm and gooey.
💡 Why You’ll Love This Recipe
✅ Ultra cheesy with that satisfying taco vibe
✅ Swaps like ground turkey and Greek yogurt
✅ Crowd-pleaser for potlucks, parties, and taco night
✅ Easy to make ahead and reheat—hello, meal prep magic!
🧾 Ingredient Notes & Substitutions
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Protein Swap: Use ground turkey or rotisserie chicken for a lighter twist.
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Gluten-Free Friendly: Choose certified GF tortilla chips and seasoning mix.
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Beans: No refried beans? Use drained black beans or pinto beans mashed slightly.
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Cheese Options: Monterey Jack or cheddar work beautifully too.
Homemade Taco Seasoning (1 Packet Equivalent):
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1 tsp chili powder
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1/2 tsp each cumin, garlic powder, onion powder
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1/4 tsp oregano and paprika
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Salt and pepper to taste
🍽️ Serving Ideas & Variations
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Add a layer of cooked rice for extra heartiness.
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Stir corn or diced bell peppers into the beef mixture for more veggie power.
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Spice it up with jalapeños or hot sauce!
🎉 Serving Tip:
Slice into squares and serve with a crisp green salad, Mexican street corn, or a fizzy lime soda.
🧊 Storage & Make-Ahead Tips
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Store: Keep leftovers in an airtight container for up to 4 days.
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Freeze: Assemble ahead and freeze unbaked, or freeze cooked portions for up to 2 months.
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Reheat: Microwave individual servings or reheat in the oven at 350°F until warmed through.
❓ FAQs
Q: Can I make this ahead of time?
A: Absolutely! Assemble it, cover, and refrigerate for up to 24 hours. Bake just before serving.
Q: What if I don’t like refried beans?
A: Use black beans, pinto beans, or skip them entirely for a lower-carb version.
📝 Kristy’s Kitchen Note
This casserole is pure comfort—and so customizable. It’s like a taco party layered into one dish. My kids love piling on their own toppings, and I love that it comes together with pantry staples. It’s easy, cheesy, and always a hit on our table!
Let’s Talk Tacos (and Casseroles!)
Tried this Mexican Taco Casserole? I’d love to see it! Tag @KristyCooks, leave a comment, or drop a star rating to share the love. 💬👇