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This taco casserole recipe has tender ground beef, all the best taco flavors, tons of cheese, and a layer of Doritos! It’s the ultimate easy comfort food for busy families.
Love casseroles? Try my Simple Ground Beef Casserole, Simple Breakfast Casserole, or check out all my casserole recipes.
Why you’ll love it
Your whole family will thank you for making this simple taco casserole since it’s just so tasty. They’re going to get really excited for next taco night. It’s also super customizable, so everyone can load it up with their favorite fresh toppings!
Taco flavors, black beans, salsa, and ground beef all dressed up in a hot and cheesy casserole with a warm spice blend… who says no? Even your pickiest eaters are going to devour this meal. It’s also a fairly inexpensive casserole for any weeknight.
What you’ll need
- Olive oil – for frying the ground beef
- Ground beef – I like to use lean ground beef. Try 90%
- Doritos – use your favorite flavor. I picked nacho cheese. You can also add some on top for an extra crunch!
- Onion – makes a great savory base
- Chili powder, garlic powder, ground cumin – this trio makes a delicious homemade taco seasoning
- Beans – I prefer black beans, but you could do a layer of refried beans instead!
- Corn – we’re using canned corn to make this hassle free
- Salsa – pick up a jar of your fave brand
- Cheese – I used a Mexican blend, but cheddar would work great
Suggested toppings:
- Fresh tomatoes
- Chopped cilantro and scallions
- Avocado
- Black olives
- Sour cream or plain Greek yogurt
- Iceberg or romaine lettuce
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the skillet I use for sauteing, and here’s my preferred 9×13 baking dish.
- Break up the beef with a meat chopper.
- These disposable aluminum baking pans are perfect if you’re bringing it to a potluck or making several.
How to make taco casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. In a cast iron skillet cook the beef in the olive oil. After a few minutes, stir in the onion and spices. Continue cooking through, and then spoon out any excess fat.
Add in the corn, salsa, beans, and half the cheese. Warm until the cheese melts.
Place an even layer of Doritos in a baking dish. Spoon the beef mixture over top.
Top the casserole with the remaining cheese, and then bake uncovered until hot and melty! Serve as-is or with toppings of your choice suggested above.
Can I make taco casserole ahead of time?
- You bet! Simply cook the onion, spices, and beef mixture, assemble the layers in a baking dish, let it cool, and then tightly cover.
- It’ll keep in the fridge for a day or two, or you can freeze it for up to a month.
- If frozen, thaw in the fridge overnight before baking. Since it’ll be starting out cold, it’ll need a bit more time than in the original instructions. Cover with foil and bake for 20 minutes, and then uncover it cook for another 15 minutes or so until it’s hot.
Substitutions and variations
- You don’t have to use Doritos. Other tortilla chips or Fritos will definitely work in this taco bake!
- Use a ready-made taco seasoning blend if you prefer not to use the individual spices.
- You could add more veggies such as red bell peppers to this casserole. I’d add them in at the same time as the onion.
- Feel free to swap the black beans with another kind if you prefer, like kidney beans or pinto beans.
- If you want to add some heat, use a medium or spicy salsa, hot cheese blend, add some cayenne pepper, or you could even toss in some spicy chopped green chilies.
What to serve with taco casserole
- Make it with a side salad with this Chipotle Cilantro Lime Ranch Dressing, and you’re all set. I also recommend this Avocado Corn Salad.
- Start the meal off with chips and my Easy Guacamole Recipe.
Leftovers and storage
- If you have any leftovers, they will keep in the fridge for 2-3 days in a covered container. Keep in mind the Doritos will lose firmness over time.
- Reheat in the oven for best results, but you can also microwave until heated through.
- Leftovers can also be frozen. I portion them up in individual containers.
More Tex-Mex recipes you’ll love
Did you make this taco casserole with Doritos? Talk to me in the comments below and leave a star rating! You can also find me on Instagram.
Easy Taco Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 cups crushed Doritos I used Nacho Cheese flavor
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1 (15.5 ounce) jar salsa use your favorite kind
- 2 cups shredded Mexican cheese blend (or use cheddar) divided
- Toppings (optional, to taste): tomatoes, cilantro, scallions, avocado, black olives, sour cream, lettuce, etc.
Instructions
- Preheat oven to 350F and move the rack to the middle position.
- Add the oil and ground beef to a skillet. Cook, breaking up the meat as you go along, for 5 minutes over medium-high heat.
- Stir in the onion, chili powder, garlic powder, and ground cumin, and continue cooking for another 5 minutes.
- Meanwhile, add the crushed Doritos in an even layer to the bottom of a 9×13 (or similar size) casserole dish.
- If there's a lot of excess fat in the skillet, spoon most of it out. Stir in the beans, corn, salsa, and half the cheese. Let it warm through (until the cheese melts).
- Spoon the beef mixture evenly over the Doritos.
- Top the casserole with the remaining cheese. Bake, uncovered, for 15-20 minutes or until it's warm and the cheese is nice and melty. Meanwhile, prep the toppings.
- Serve casserole as-is or with your favorite toppings.
Notes
- Serves 6-8 depending on how much people eat.
- You can also find this recipe in the casseroles chapter of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on December 17, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
I love this casserole. My mother made this all the time when I was a kid. Her recipe added a layer of equal parts mixed sour cream and cottage cheese between the meat mixture and shredded cheddar on top. 💙
Love that idea! So glad you enjoyed this and it brought up happy memories, Alana. 🙂
Big hit in our house! It’s going into our rotation! Fist time I made it as is and it was great! second time I made it in almost “dip” form and served with the Doritos. I put a thin layer of retried beans at the bottom of the dish and built on that. It was great and I think more appropriate for a party dish! Love this (and so many other) of your recipes!
Glad you liked it, Nicole!! We’re happy you’re enjoying the recipes. Thanks! 🙂
I’m a weirdo…I hate beans…any substitutions you can recommend? A different vegetable?
Hi! I’d probably just leave them out in this case. There’s definitely plenty of ingredients in here… especially if you load it up with toppings. 😀
Really delicious. I don’t like Doritos though, so used Fritos instead. Big hit will make again.
Awesome!! Thank you. Glad the Fritos swap worked. Thanks for your review!
Made it according to instructions and it is delicious. It’s now in our rotation of family favorites!
Fantastic!! 😀
I really wanted to love this recipe as all of the ingredients are great. However this was just soooo very dry for a casserole. As we went to eat it I opened a can of enchilada sauce to moisten it. Great flavors though, just dry.
Hi Lynn, everyone’s tastes vary for how saucy they like a casserole, but we’ve never received that particular feedback before on this taco casserole. As tested, we found using a whole jar of salsa plenty juicy and saucy. Next time perhaps add more salsa or top with sour cream? Hoping you’ll try it again!
Did you use a deeper/smaller casserole dish? I used a smaller one once with this recipe and the chips were dry. However, as leftovers sat in the fridge, it was as I remembered it. I have made it multiple times and the bigger dish, I find, works best. Maybe give it another try?
Hi! So I’ve made it in a couple different casserole dishes. The one pictured is a 9×13 Le Creuset and it’s not super deep. I’ve also made it in a deeper 9×13. Sounds to me like the bigger dish works best for you!
Oh, my goodness! How come I have just discovered your website? This is the latest of your recipes I’ve made, and it is delicious! I was a bit skeptical about the Doritos, but they really made the dish. Yummy! Thank you for your recipes – they have rekindled my interest in making dinner! My family thanks you too!
I’m so happy you enjoyed it, Erin, and I appreciate your sweet comment. 🙂
Absolutely delicious! The Doritos are inspired. I used a combo of Nacho Doritos and Chili Cheese Fritos.
Definitely on my repeat dinner list! Thanks!!
Sounds awesome!! 🙂 I’m so happy you liked it, Diana!
Enjoyed the recipe, great flavour and very versatile. I added peppers and olives. I made it a couple of hours ahead of time and although the tortilla chips weren’t soggy, they did loose their crunch. I made it a few days later without the tortilla chips and we ate it on top of tostadas which made a huge difference. Next time we’ll try it in wraps!
Love that tostadas idea!! Glad you enjoyed it, Sandy!
I was very impressed and I’m a tough critic. Loved every bite. I did add green onions and jalapeños
I’m so happy you enjoyed it!! 🙂