Emilys Kickin Taco Casserole Fiesta in a Pan

By SandraSeptember 8, 2025

Table of Contents

Recipe Introduction

Ever crave that taco night vibe, but just can't be arsed with all the assembling? You know? I get it.

Let me tell you about Emily's Excellent Taco Casserole . Honestly, this recipe is a game changer. It's packed with all the best Mexican Foods flavors.

Plus, it’s way easier than making individual tacos for everyone. Think of it as a cozy Comfort Food Casserole .

A Tex-Mex Treat: More Than Just Mexican Foods

This Southwest Casserole Recipe isn't just some random dish I found online. My friend Emily, bless her heart, she’s been making this Taco Casserole for years.

We are talking layers of deliciousness. Seasoned ground beef, loads of cheese, and crispy tortillas all baked together. This recipe provides a taste of the Southwest without all the fuss, for the perfect Meal Options .

It is a super Easy Taco Casserole Recipe . So easy. This cheesy taco casserole is perfect for weeknight dinner casserole nights.

Or even better, a potluck where you need to impress everyone. It takes about 45- 50 minutes from start to finish.

Serves about 6-8 hungry folks. Even someone who burns toast can make this, I swear.

Why This Taco Casserole Rocks

One of the best things? It's packed with protein and fibre from the beef and beans. Making it a surprisingly balanced meal.

Plus, it's a fantastic way to sneak in some extra veggies. And let's be real, who doesn't love a good Ground Beef Taco Casserole ? What makes this recipe special? It’s that perfect balance of cheesy, savory, and satisfying.

A symphony of flavours that is a guaranteed crowd pleaser. Now, let's talk ingredients!

Alright, let's dive into what you'll need to whip up Emily's Excellent Taco Casserole . Honestly, it's so straightforward, you'll be wondering why you haven't made it sooner.

This Mexican Food wonder is about to become your go-to Meal Option !

Ingredients & Equipment Deconstructed

This isn't rocket science. We are just assembling a Cheesy Taco Casserole .

Main Ingredients

Here’s the breakdown of everything you'll need for this amazing Ground Beef Taco Casserole :

Olive Oil: 1 tablespoon (15 ml). Any good olive oil will do.
Ground Beef: 1 pound (450g). Get ground beef that's around 80/20 . That way, it will have the perfect amount of fat.
Yellow Onion: 1 medium , chopped.
Taco Seasoning: 1 packet ( 1 ounce/28g ). I usually just grab a packet from the store, but you can definitely make your own!
Water: 1 cup (240 ml).
Black Beans: 1 can ( 15 ounce/425g ), rinsed and drained.
Corn: 1 can ( 15 ounce/425g ), drained.
Diced Tomatoes and Green Chilies: 1 can ( 10 ounce/283g ), undrained.
Cheddar Cheese: 8 ounces (225g) shredded.
Monterey Jack Cheese: 8 ounces (225g) shredded.
Corn Tortillas: 10-12 ( 6 inch ), cut into quarters.
Toppings: Sour cream, guacamole, salsa, cilantro, etc.

Seasoning Notes

Taco seasoning is the MVP. It delivers that classic Mexican flavor we all love. Don't have taco seasoning? Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Boom!

Equipment Needed

Keep it simple. You only need a few things:

Large skillet or Dutch oven.
9x13 inch baking dish. It's crucial for Taco Casserole
Mixing bowl.
Knife and cutting board.
Measuring cups and spoons.

This Easy Taco Casserole Recipe is so worth it for a Weeknight Dinner Casserole . And who doesn't love a good Comfort Food Casserole ? Plus, it's a taste of the Southwest Casserole Recipe right at home.

Enjoy!

Alright, let's get cooking! " Emily's Excellent Taco Casserole " sounds like a dish that needs to be shared with the world.

Honestly, this is a cinch, even for a novice! Think of it as a Tex-Mex hug on a plate, one of the best meal options out there.

Getting Ready for Emily's Excellent Taco Casserole

Before we dive in, mise en place is key! Chop your onions, shred your cheese, and get everything within arm's reach.

It's like prepping for a crafting project. You know? A little bit of prep work can save you tons of time later.

This easy taco casserole recipe is all about efficiency. If you're using canned goods, make sure they're drained and ready.

step-by-step: Let's Build This Taco Casserole!

Preheat that Oven: First, get your oven ready. Set it to 350° F ( 175° C) .
Beef it Up: Heat a tablespoon of olive oil in a large skillet over medium high heat. Add your 1 pound of ground beef and cook, breaking it up, until browned. Drain any excess grease. Nobody wants a greasy casserole!
Season Like a Pro: Add that chopped onion and cook 'til it softens (about 5 minutes). Stir in your taco seasoning and 1 cup of water. Simmer for 5 minutes. This ground beef taco casserole is about to get seriously flavorful.
Bean and Corn Fiesta: Now, stir in that can of black beans, can of corn, and can of diced tomatoes and green chilies. Simmer for another 5 minutes.
Layer Time: Spread a thin layer of your beef mixture in the bottom of a 9x13 inch baking dish. Top with a layer of corn tortilla pieces (cut into quarters), overlapping slightly. Sprinkle with half of the cheddar and Monterey Jack cheeses.
Repeat the Magic: Repeat those layers with the remaining beef mixture, tortilla pieces, and cheese.
Bake to Perfection: Pop it in the preheated oven for 25- 30 minutes . You want the cheese melted and bubbly, and the casserole heated through.
Cool and Devour: Let it stand for a few minutes before serving. Then, top with your favorite taco toppings. Sour cream, guac, salsa - the works!

Pro Tips for Taco Casserole Glory

Want to really nail Emily's Excellent Taco Casserole ? Make sure you don't overcook the beef; nobody likes dry beef.

Freshly grated cheese melts so much better than pre-shredded stuff. Trust me on this one. This cheesy taco casserole needs all the cheese power it can get.

If you want to make this a weeknight dinner casserole , you can brown the beef mixture the day before and store it in the fridge.

Just assemble and bake when you're ready! Mexican Foods made easy! This is truly comfort food casserole at its best.

Consider this Southwest Casserole Recipe , a Mexican Chicken Casserole for any type of day.

Alright, so you're about to make Emily's Excellent Taco Casserole . This ain't your average casserole. It's packed with flavor, simple to make, and everyone always loves it.

Honestly, it's the ultimate comfort food casserole ! So, let's dive into some tips.

Recipe Notes for the Best Taco Casserole Ever

Let's talk serving, storage, and tweaks for your Mexican Foods masterpiece!

Get Your Plating On: Serving Suggestions

Presentation matters! Don't just slap it on a plate.

Think layers! I love serving slices with a generous dollop of sour cream. Then pile on some fresh guacamole. Maybe even a sprinkle of chopped cilantro for some colour.
For sides, how about some Mexican rice or a simple salad with a lime vinaigrette? Pair it with a cold cerveza or margarita. ¡Salud!

Stash It Away: Storage Tips

Got leftovers? Lucky you! This Easy Taco Casserole Recipe saves well.

Refrigerate cooled casserole in an airtight container for up to 3 days. No worries there.
Freezing? Absolutely! Cut into individual portions, wrap tightly in foil, and freeze for up to 2 months.
To reheat, thaw overnight in the fridge. Then bake at 350° F ( 175° C) until heated through. Or microwave it if you are in a hurry!

Mix It Up: Variations

Fancy a twist on Emily's Excellent Taco Casserole ? Let's get creative!

For a lighter version, use ground chicken or turkey. Or try a vegetarian version with extra beans and corn. Black beans and sweet potato? Oh my gosh!
Seasonally, you could swap in roasted butternut squash in the fall. Corn is great in summer!

Nutrition Nuggets: Nutrition Basics

This Weeknight Dinner Casserole is tasty. But let's be real about nutrition.

Each serving packs a good amount of protein and carbs.
It is also loaded with cheese. So be mindful of portion sizes, you know?

So, there you have it! Emily's Excellent Taco Casserole , made your way. Don't be afraid to experiment and have fun with this Cheesy Taco Casserole .

Trust me, your family will thank you for making this Southwest Casserole Recipe . This Ground Beef Taco Casserole is a winner! Go on, give it a whirl!

Frequently Asked Questions

Can I make Emily's Excellent Taco Casserole ahead of time? I'm a busy bee like Mary Berry!

Absolutely! You can assemble the entire casserole ahead of time and keep it covered in the fridge for up to 24 hours. When you're ready to bake, just pop it in the oven, adding a few extra minutes to the cook time to ensure it's heated through. Just like a good cup of tea, it's best served warm!

My family is a bit picky. What substitutions can I make in Emily's Excellent Taco Casserole?

No worries, mate! Flexibility is key. You can swap ground beef for ground turkey or chicken. For a vegetarian version, skip the meat and add more beans, corn, or even some cooked lentils. Feel free to adjust the cheese blend to your liking too pepper jack for a kick, or a milder cheddar for the little ones.

It's all about making it your own!

How do I store leftovers of Emily's Excellent Taco Casserole? Will it still taste great the next day?

Leftovers are your friend! Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the whole casserole in the oven until heated through.

The tortillas might soften a bit, but the flavor will still be fantastic almost as good as a Sunday roast!

Is there anything I can do to make Emily's Excellent Taco Casserole a bit healthier?

Good on you for thinking about that! You can use leaner ground beef, like 90/10, to reduce the fat content. Load up on veggies! Adding extra diced bell peppers or zucchini to the beef mixture boosts the nutritional value.

Using whole wheat tortillas and a lighter sprinkle of cheese can also help shave off some calories.

Can I freeze Emily's Excellent Taco Casserole, and if so, what's the best way to do it?

Freezing is a grand idea for batch cooking! Assemble the casserole in a freezer safe dish. Let it cool completely, then wrap it tightly with plastic wrap and then foil. It can be stored in the freezer for up to 2-3 months.

When ready to bake, thaw it overnight in the refrigerator and bake as directed, adding a bit of extra time if needed.