A hearty, family-friendly casserole packed with bold taco flavors, creamy layers, melted cheese, and a crunchy tortilla chip base. It’s a great choice for an easy weeknight meal or a relaxed gathering.

🌽 Cheesy Taco Casserole

🛒 Ingredients

Ingredient	Amount	Notes
Lean ground beef	1 lb
Yellow onion	1 small	Diced
Taco seasoning	1 oz packet
Diced tomatoes with green chiles	1 can (10 oz)	Undrained
Black beans	1 can (15 oz)	Drained and rinsed
Corn kernels	1 can (15 oz)	Drained
Condensed cream of mushroom soup	1 can (10.5 oz)	Can be replaced with cream of chicken soup
Sour cream	½ cup
Mexican blend cheese	2 cups	Shredded and divided
Nacho cheese tortilla chips	10 oz bag	Lightly crushed

👩‍🍳 Instructions

1. Prepare the Oven

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.

2. Brown the Beef

Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart as it cooks. Continue cooking for 6–8 minutes, until the beef is browned. Drain any excess grease.

3. Prepare the Filling

Add the taco seasoning, diced tomatoes with their juices, black beans, corn, condensed soup, and sour cream to the skillet. Stir everything together and simmer gently for 2–3 minutes, until well combined.

Remove the skillet from the heat and stir in 1 cup of the shredded cheese.

4. Assemble the Casserole

Spread the lightly crushed tortilla chips evenly over the bottom of the prepared baking dish.

Spoon the beef mixture over the chips and spread it into an even layer. Top with the remaining 1 cup of shredded cheese.

5. Bake and Rest

Bake the casserole uncovered for 20–25 minutes, or until it is bubbling and the cheese has melted.

Allow it to rest for 5–10 minutes before serving so the layers can set.

✨ Notes & Tips

• For extra heat, add a diced jalapeño or a pinch of crushed red pepper when cooking the onion.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover and warm in a 350°F oven until heated through.