Layered Taco Casserole is a kid-friendly, gluten free casserole that is loaded with taco meat, beans and cheese!
I’m introducing you to your new favorite dinner recipe! This Layered Taco Casserole is packed with taco meat, beans, corn and loads of cheese. This dish features corn tortillas so it is naturally gluten free!
I don’t know about you, but Mexican food is always a major crowd pleaser around our house. It is a cuisine everyone enjoys, and eats without complaining.
This is also a wonderful dish for meal prep. You can easily prep it ahead of time, and it makes a substantial amount so it is great for take to work lunches. No matter how to eat it, your entire family is sure to love it!
Ingredients for Layered Taco Casserole
To make this taco casserole with corn tortillas, you’ll need the following:
- Ground beef
- Taco seasoning
- Tomatoes with green chiles
- Refried beans
- Black beans
- Shredded cheddar cheese
- Sour cream
- Corn tortillas
How to make Taco Casserole
- Brown the ground beef, then stir in the tomatoes with green chilies and taco seasoning.
- Let mixture simmer until all liquid is gone.
- Spray a 9×13-inch casserole dish with cooking spray.
- Layer the Mexican taco lasagna (I’ve listed the order you should layer the ingredients in the recipe card below).
- Once you’ve layered your ingredients, bake for 30 minutes until it is gold and bubbly!
- Top with your favorite Mexican toppings like salsa, guacamole, and don’t forget the chips!
Can I Prep This Casserole in Advance?
Certainly. Simply assemble the taco casserole as directed, cover it with foil, and refrigerate until ready to bake. When you preheat the oven remove the dish from the refrigerator so it has a chance to come to room temp before putting in a hot oven.
Can I Use Another Meat?
Absolutely! Ground beef, ground turkey, or ground chicken are all very good options for this recipe. Alternatively, you can use shredded chicken if you wish, just make sure there is no extra moisture.
Tips for Making Mexican Casserole
- When assembling the lasagna, your tortillas may overlap some. That’s perfectly fine!
- For a spicy version, switch the cheddar for pepper jack cheese!
- You can easily make this dish vegetarian by omitting the meat. Add an extra can of beans to make up for it.
Toppings for Mexican Food
Truly, the options are endless! My family enjoys salsa, hot sauce, sour cream and avocado. Here are a few other ideas:
- Sliced sweet peppers or bell peppers
- Chopped red onions
- Fresh tomatoes
- Sliced radish
More Mexican Recipes:
- 1 pound ground beef or ground turkey
- 1 package taco seasoning
- 1 (10 ounce) can of tomatoes with green chilies, undrained
- 1 (15 ounce) can refried beans
- 1 (15 ounce) can corn, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 10-12 corn tortillas
- Preheat oven to 350F.
- In a large skillet, brown ground beef. Drain off any grease.
- Add the undrained tomatoes with green chilies and taco seasoning, stir mixture until seasoning has dissolved.
- Let mixture simmer until all liquid is gone, about 6 minutes. Then remove from heat and set aside.
- Meanwhile, drain and rinse the black beans and corn. Set aside. Open refried beans and set aside.
- Spray a 9x13-inch casserole dish with cooking spray.
- Begin your casserole with a base layer of corn tortillas (4-6 depending on the size).
- Then, layer the rest of the ingredients in this order: refried beans, taco meat, corn, black beans, sour cream, then cheese.
- Repeat, until your fillings are gone.
- Bake 30 minutes, let cool 5 minutes before serving.
For a spicy version, substitute the cheddar for pepper jack cheese.
Amount Per Serving: Calories: 390Total Fat: 17.3gSaturated Fat: 8.9gCholesterol: 72mgSodium: 606mgCarbohydrates: 31.7gFiber: 7.9gSugar: 2.5gProtein: 27g