This cheesy taco casserole is a warm, bubbling, layered dish packed with seasoned beef, creamy soups, crunchy tortilla chips, spicy green chilis, and plenty of melted cheddar cheese. It’s everything I love about tacos — but baked into one cozy, comforting casserole that comes together in just about 30 minutes.
Why You’ll Love This Recipe
I love how simple yet satisfying this taco casserole is. It’s a crowd-pleaser that doesn’t demand a lot of effort. I can use pantry staples, layer everything together quickly, and have dinner on the table in under an hour. Whether I’m feeding a hungry family or just craving something cheesy and nostalgic, this dish always delivers. I especially appreciate how flexible it is — I can make it ahead, switch up the protein, or tweak the heat level.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ pounds ground beef
1 medium onion, diced
10½ ounces condensed cream of mushroom soup
10½ ounces condensed cream of chicken soup
10 ounces red enchilada sauce (mild)
4 ounces canned green chilis
16 ounces sharp cheddar cheese, shredded
12 ounces tortilla chips (about 1 bag), broken into large pieces
Directions
I preheat the oven to 350°F (175°C).
In a large skillet over medium heat, I brown the ground beef and diced onion until fully cooked, then drain any excess fat.
I stir in the cream of mushroom soup, cream of chicken soup, enchilada sauce, and green chilis, letting it simmer for about 5 minutes.
In a 9×13-inch casserole dish, I spread half of the broken tortilla chips to form the base.
I layer half of the beef mixture over the chips.
I repeat with the remaining chips and the rest of the beef mixture.
I top everything with shredded cheddar cheese, spreading it out evenly.
I bake the casserole uncovered for 20 minutes.
At the end, I switch the oven to broil and broil the dish for about 2 minutes to brown and bubble the cheese — watching it closely so it doesn’t burn.
Servings and timing
This recipe serves 6 to 8 people, depending on portion size. It takes about 15 minutes to prep and 20 minutes to bake, with an optional 2-minute broil at the end. Total time from start to finish is around 35 minutes.
Variations
When I want to switch it up, I sometimes use ground turkey, chicken, or sausage instead of beef. I can also add a can of black beans or corn to stretch the filling. For extra spice, I’ll swap in hot enchilada sauce or add a diced jalapeño. I’ve even tried it with pepper jack cheese for a little kick. And if I’m short on chips, crushed taco shells or even Doritos work great.
Storage/Reheating
Leftovers keep well in the fridge for 3 to 4 days. I cover the dish tightly or transfer portions to airtight containers. To reheat, I microwave individual servings or warm them in a 350°F oven until hot. This casserole also freezes beautifully — I just cover it tightly and freeze it unbaked for up to a month. When ready to cook, I bake it covered for 20 minutes, then uncover and bake another 15 or so until heated through.
FAQs
What kind of chips work best in this casserole?
I like using sturdy tortilla chips that won’t get too soggy during baking. Restaurant-style or thicker chips hold up best in the layers.
Can I make this casserole ahead of time?
Yes, I often assemble it a day or two in advance and keep it covered in the fridge. It’s perfect for prepping ahead and baking when I’m ready to eat.
Can I freeze it before or after baking?
I prefer freezing it before baking. I wrap it tightly and freeze it for up to a month. When I’m ready to bake, I do it straight from the freezer, adding a bit more time in the oven.
Can I make this vegetarian?
Absolutely. I skip the beef and use a plant-based meat substitute or a mix of beans and vegetables like zucchini or bell pepper.
What should I serve with taco casserole?
I usually pair it with a simple side salad, some salsa or guacamole, and maybe a dollop of sour cream. It’s a full meal on its own, but sides make it even better.
Conclusion
This cheesy taco casserole is my go-to when I want something hearty, flavorful, and easy to throw together. It’s the kind of recipe that satisfies cravings and brings people to the table fast. With its layers of flavor and comforting texture, it’s always a win in my kitchen — and it might just become a favorite in yours too.
A layered taco‑inspired casserole combining seasoned beef, soups, tortilla chips, enchilada sauce, chilis, and melted cheese for a quick comfort‑food dish.
Ingredients
1½ pounds ground beef
1 medium onion, diced
10½ ounces condensed cream of mushroom soup
10½ ounces condensed cream of chicken soup
10 ounces red enchilada sauce (mild)
4 ounces canned green chilis
16 ounces sharp cheddar cheese, shredded
12 ounces tortilla chips (about 1 bag), broken into large pieces
Instructions
Preheat the oven to 350 °F (175 °C).
In a large skillet over medium heat, brown the ground beef and diced onion until cooked through, then drain any excess fat.
Stir in the cream of mushroom soup, cream of chicken soup, red enchilada sauce, and canned green chilis. Simmer the mixture for 5 minutes.
In a 9×13 casserole dish, arrange half of the tortilla chips in large pieces to cover the bottom.
Spread half of the beef‑soup mixture over the first chip layer.
Add another layer of the remaining chips, then top with the rest of the beef mixture.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake uncovered for 20 minutes.
At the end, set the oven to broil and broil for about 2 minutes (watch closely) to brown and bubble the cheese.
Notes
You can substitute ground sausage, chicken, or turkey for the beef.
Reserve extra tortilla chips for serving or dipping.
This can be assembled ahead — keep covered in the fridge for 1–2 days or freeze up to a month. If baking from frozen, cover and bake ~20 minutes, then uncover and bake ~15 more until hot.
