Easy Taco Casserole
This Easy Taco Casserole is made with 3 layers of corn tortillas, ground beef, corn, black beans, the best taco seasoning and lots of melted cheese!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- cooking spray
- 1 ½ tablespoons olive oil
- ½ yellow onion, (chopped)
- 2 teaspoons minced garlic ((about 4 cloves))
- 1 poblano pepper (diced)
- 1 pound lean ground beef
- 3 tablespoons homemade taco seasoning ((or store-bought))
- 1 (15-ounce) can black beans, (drained and rinsed)
- 1 (15-ounce) can whole kernel yellow corn, (drained and rinsed)
- 1 (15-ounce) can diced tomatoes
- 2 tablespoons lime juice ((about the juice of 1 lime))
- 12 corn tortillas
- 4 cups shredded Monterey Jack cheese
- For topping: chopped cilantro and sour cream
Instructions
- 1
Preheat oven to 375°F. Grease a 3-quart 13x9-inch baking dish with cooking spray and cut 9 of the corn tortillas in half. Set aside.
- 2
In a large nonstick skillet over medium-high heat, add oil, onions and poblanos. Cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
- 3
Add the ground beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.
- 4
Add taco seasoning, black beans, corn, diced tomatoes and lime juice. Stir until fully combined, taste and season with salt and pepper. Remove from heat.
- 5
Assemble the casserole by placing 6 tortilla halves and 1 whole tortilla in the baking dish so that the bottom is completely covered. Top with 1/3 of the meat mixture and 1/3 of the shredded cheese. Repeat and make 2 more layers.
- 6
Bake for 20 to 25 minutes, until cheese is completely melted. Garnish tomatoes, cilantro and serve with sour cream.