Taco Tuesdays are a staple in The Stay At Chef house. We simply cannot get enough of them! Ground beef, pork, chicken, or shrimp, we love them all! But when feeding a crowd, we don’t always love the taco assembly line, or taking the time to individually make each taco. Enter taco casserole. All of your favorite taco flavors in casserole form. It is so quick and easy to put together, and it is great for feeding a crowd, or even just a large family! Bonus: leftovers taste just as good the next day!
Meat Options
We love to keep tacos classic with ground beef, but you could really replace it with any ground meat. If you prefer a lighter option, go ahead and use ground chicken or turkey. If you prefer pork, use ground pork. If you are vegetarian, use your favorite meatless crumbles. Whichever meat you choose, you can’t go wrong!
Green Chiles and Spice Level
Green chiles are typically sold in tiny cans in the Mexican food aisle of your grocery store. They add wonderful flavor and have a nice warm heat to them, but are not overly spicy. If you are spice sensitive, you could always leave them out.
Canned vs. Frozen Corn
We know, some people love cans and others love frozen. If you tend to have frozen corn on hand, go ahead and sub out the can for 2 cups of frozen corn.
Flour Tortillas
People have very strong feelings about corn vs. flour tortillas. You can use either corn or flour tortillas in this recipe, though you will want to make sure you use smaller flour tortillas and not the giant burrito size.
Make-Ahead Instructions
You can prepare your casserole entirely up to 24 hours ahead of time. Top it with a layer of plastic wrap and keep it in the fridge for up to 24 hours before time to bake. If baking straight from the fridge, adjust the bake time to 45 minutes.
Freezer Instructions
Prepare your casserole and top with a double layer of plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator when ready to bake. Adjust bake time to approximately 1 hour 15 minutes.
Storage and Reheating Instructions
Store any leftovers in an airtight container for up to 7 days. Reheat single serving portions in the microwave in 30-second increments until warmed through, approximately 90 seconds to 2 minutes total cook time. To reheat a large portion of your casserole still in your 9×13, place in an oven preheated to 350 degrees and cook until warmed through.
More Mexican-inspired casseroles…
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I start with enchilada sauce than tortilla, chicken , cheese, enchilada sauce tortilla keep laying until all is gone. I add olives to the top bake until warmed All the way through.
Made this tonight and it was amazing!! Both of my picky kids devoured it. Thanks for another great recipe!
Sometimes I think all Mexican casseroles taste the same. My husband and I both agree this is a keeper! It is better than most. Thank you!
Love this receipt. I used to make it with doritos years ago. My family loves it.
So good doesn’t take long to make.
Excellent recipient; everyone of my 5 member family said it was so good it was worth licking their plates ( after a 2nd helping). Thank you
Looks good, I’m going to have to make it but I’d use whole canned pinto beans instead of black beans. Mmmmmm!
Everyone in my family likes different toppings, but they all agreed crushed Taco Doritos were the best on this!
So good! We loved it. I used flour tortillas as I don’t like the corn ones. Added tomatoes, green onions & avocados to the top. Definitely a hit with my hubby! We will have this again!
Shred block cheese in place of pre-shredded cheeses. (Jack or sharp cheese). Better melt and less expensive. IMO. I adapt here and there i.e. choice of beans, corn and MUCH less to NO added salt! Corn tortillas gives best texture and flavor, over flour. mild to hot salsa choices!
Thanks for a nice recipe!
I agree about using freshly shredded cheeses.