Layered Taco Casserole – cheesy, hearty, and flavor-stacked, this easy family favorite brings bold Tex-Mex taste to every comforting bite!
Why You’ll Love This Recipe
This casserole brings all your favorite taco night flavors into one convenient, layered dish. It’s budget-friendly, highly customizable, and feeds a crowd, making it perfect for weeknight dinners, potlucks, or casual gatherings. With minimal prep and maximum flavor, it’s the kind of hearty meal that hits the spot every time.
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 or hot)
- 4 ounces canned green chiles
- 16 ounces sharp cheddar cheese, shredded
- 12 ounces tortilla chips, broken into large pieces
Optional Toppings:
- Guacamole
- Salsa
- Beans
- Rice
- Jalapeños
- Bell peppers
- Corn
- Cilantro
- Tater tots (as a substitute for tortilla chips)
Directions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and no longer pink. Drain any excess fat.
- Stir in the cream of mushroom soup, cream of chicken soup, enchilada sauce, and green chiles. Let simmer for about 5 minutes.
- In a 9×13-inch casserole dish, spread half of the broken tortilla chips on the bottom.
- Layer half of the beef mixture on top of the chips. Add the remaining chips and spread the rest of the beef mixture over them.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake uncovered for 20 minutes until hot and bubbly.
- Broil for 2 minutes at the end to brown the cheese topping.
- Serve hot with your favorite optional toppings.
Servings And Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Calories: Approximately 480 kcal per serving
Variations
- Spicy Kick: Add jalapeños or use hot enchilada sauce.
- Vegetarian Option: Swap ground beef for black beans, lentils, or meatless crumbles.
- Add Veggies: Mix in bell peppers, corn, or zucchini for extra nutrition.
- Tater Tot Topping: Replace tortilla chips with a layer of tater tots for a twist.
- Different Cheese: Try pepper jack or a Mexican cheese blend instead of cheddar.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze assembled (but unbaked) casserole for up to 2 months. Thaw in the refrigerator overnight before baking.
- Reheating: Reheat individual portions in the microwave, or warm the entire casserole in the oven at 350°F until heated through.
FAQs
Can I Make This Ahead Of Time?
Yes, assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
Can I Use Ground Turkey Instead Of Beef?
Absolutely—ground turkey works just as well and makes it a bit lighter.
Do I Need To Use Both Soups?
The combination gives a creamy texture and rich flavor, but you can use two cans of one kind if needed.
Will The Chips Get Soggy?
Some softening happens, but the top layer stays crisp. Broiling at the end helps keep texture.
Can I Make This Without Canned Soups?
Yes, use homemade cream soup substitutes or thicken with a roux and broth.
What Sides Go Well With This Casserole?
Serve with a side salad, Spanish rice, or sautéed vegetables.
How Do I Make It Gluten-Free?
Use gluten-free soups and tortilla chips to make the dish gluten-free.
Is It Kid-Friendly?
Yes! The creamy, cheesy flavors are typically a hit with kids—skip the spicy additions if needed.
Can I Add Beans To The Filling?
Definitely—black or pinto beans work great for added protein and fiber.
Can I Double The Recipe?
Yes, use a larger casserole dish or two 9×13 pans and adjust baking time as needed.
Conclusion
Layered taco casserole is a hearty, cheesy, and comforting meal that’s as easy as it is delicious. It brings together all your favorite taco night ingredients in a no-fuss baked format that’s perfect for busy evenings or feeding a crowd. With endless customization options and minimal cleanup, this recipe is sure to become a regular favorite at your table.
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Layered Taco Casserole
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
This layered taco casserole combines seasoned beef, creamy soups, enchilada sauce, and crunchy tortilla chips, all blanketed in gooey cheddar cheese—an easy, hearty bake perfect for family dinners and casual get-togethers.
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 or hot)
- 4 ounces canned green chiles
- 16 ounces sharp cheddar cheese, shredded
- 12 ounces tortilla chips, broken into large pieces
Optional toppings:
- Guacamole
- Salsa
- Beans
- Rice
- Jalapeños
- Bell peppers
- Corn
- Cilantro
- Tater tots (as a substitute for tortilla chips)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef and diced onion until the meat is no longer pink. Drain excess fat.
- Stir in the cream of mushroom soup, cream of chicken soup, enchilada sauce, and green chiles. Simmer for 5 minutes.
- In a 9×13-inch casserole dish, layer half of the broken tortilla chips to cover the bottom.
- Spread half of the beef mixture over the chips. 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.
- Broil for an additional 2 minutes to achieve a golden brown, bubbling cheese topping.
- Serve hot with your choice of optional toppings.
Notes
- Substitute ground turkey or chicken for a leaner version.
- Use low-sodium soups and cheese to reduce salt content.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg