Tex-Mex · Dinner

Beef taco casserole

Name: Beef taco casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 12 corn tortillas, cut into quarters; 2 tablespoons neutral oil, divided; 2 pounds 85-percent-lean ground beef; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 tablespoons ancho chile powder; 2 teaspoons ground cumin; 1 teaspoon dried Mexican oregano; 2 teaspoons kosher salt; 2 tablespoons tomato paste; 1 cup red salsa; 1 15-ounce can black beans, rinsed and thoroughly drained; 1 1/2 cups frozen corn, thawed and patted dry; 12 ounces sharp cheddar cheese, shredded; 2 cups shredded iceberg lettuce; 2 Roma tomatoes, diced; 1/2 cup sour cream; 1/2 cup sliced scallions

A crisp-edged Tex-Mex bake layered with chile-seasoned beef, black beans, roasted corn, lightly toasted corn tortillas, and sharp cheddar, finished with fresh taco garnishes.

About 1 hr 15 minTotal

About 1 hr 5 minActive

$Cost

EasyDifficulty

Makes 8 servings

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

12 corn tortillas, cut into quarters
2 tablespoons neutral oil, divided
2 pounds 85-percent-lean ground beef
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
2 teaspoons kosher salt
2 tablespoons tomato paste
1 cup red salsa
1 15-ounce can black beans, rinsed and thoroughly drained
1 1/2 cups frozen corn, thawed and patted dry
12 ounces sharp cheddar cheese, shredded
2 cups shredded iceberg lettuce
2 Roma tomatoes, diced
1/2 cup sour cream
1/2 cup sliced scallions

Instructions

Heat oven to 425°F. Toss tortilla quarters with 1 tablespoon oil on a sheet pan and bake until dry and lightly crisp, 6 to 8 minutes; they should not become chips.
Brown beef in a wide skillet, 7 to 9 minutes. Drain excess fat, add onion for 5 minutes, then garlic, ancho, cumin, oregano, salt, and tomato paste for 2 minutes.
Stir in salsa and reduce until the beef mixture is thick, 4 minutes. Fold in dry beans and corn, heat through, and remove from heat.
Oil a . Layer half the tortillas, half the beef mixture, and one-third of the cheese; repeat, then finish with remaining cheese. Bake until bubbling and browned at the edges, 12 to 15 minutes.
Rest 10 minutes so slices hold. Add lettuce, tomato, sour cream, and scallions only after baking and serve immediately.

Texas, United StatesTex-Mex household and restaurant cooking

From the table

About this recipe

Taco casserole is an American Tex-Mex household format rather than a traditional Mexican taco preparation. Its appeal is a familiar layered combination of seasoned beef, beans, corn, tortillas, cheese, and cool garnishes.

Taco casserole is an American Tex-Mex household format, not a traditional Mexican taco preparation. Its value is the familiar combination of seasoned beef, beans, corn, tortillas, cheese, and cool garnishes. Pre-drying tortillas, reducing the filling, and adding fresh toppings after baking turn a convenient idea into a layered dish rather than a soggy chip casserole. This Kwilt version follows the reviewed household adaptation: Respect this as Tex-Mex comfort food, replace packet seasoning with ancho and aromatics, and engineer moisture control while preserving the familiar layered promise.

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