Best Taco Casserole
Okay, Let’s Talk Taco Casserole!
Right then, gather ’round! I have to tell you about *the* dish that saves my bacon on busy weeknights. This isn’t some fancy, gourmet thing – nope, this is my tried-and-true, never-fails, makes-everyone-happy Best Taco Casserole. I think I first made a version of this years ago for some potluck or other, totally winged it based on vague memories of something my aunt used to make, and folks absolutely demolished it! It’s evolved a bit since then (mostly based on what I actually had in the cupboard), but the core deliciousness remains. It’s basically everything you love about tacos, but layered up in a dish and baked till bubbly. What’s not to love?
Why I Reckon You’ll Love This Too
Well, for starters, it’s ridiculously easy. Like, truly. If you can brown ground beef, you can make this. I whip this up when I’m absolutely knackered after work and the kids are demanding sustenance *now*. My family goes crazy for this because it’s just pure comfort food – cheesy, meaty, slightly crunchy form the chips… it hits all the right notes. It’s also super adaptable (more on that later!). Plus, cleanup is mostly just the skillet and the baking dish. Less washing up is always a win in my book! (Okay, maybe a chopping board too if you add onions, but still!). I used to struggle with casseroles getting a bit soggy on the bottom, but the chip layer here really helps prevent that.
What You’ll Need (Give or Take)
- Ground Beef: About 1 pound (or 500g). I usually use lean ground beef, but regular works too, just make sure to drain the fat well. Ground turkey or even leftover shredded chicken works in a pinch!
- Taco Seasoning: One standard packet. Honestly, supermarket own brand is totally fine. My nan swore by Old El Paso, but unless she’s coming for dinner, any brand will do the job.
- Water: Usually about 1/2 cup, just check the seasoning packet instructions.
- Salsa: A jar (about 15-16 oz or 450g). We like medium heat, but you use whatever floats your boat! Sometimes I use restaurant style salsa like Pace Picante because it’s not too chunky.
- Tortilla Chips: A decent-sized bag (maybe 9-10 oz?). Slightly thicker chips hold up better. Corn tortillas *can* work but I find chips give a better texture. controversial opinion: Nacho Cheese Doritos are AMAZING in this.
- Shredded Cheese: Loads. Like, at least 2 cups (about 8 oz or 225g). A Mexican blend, cheddar, Monterey Jack… whatever you’ve got hiding in the cheese drawer. More is generally better here.
- Optional Bits: A chopped onion (yellow or white), a clove or two of garlic (minced), a can of drained black beans or corn, maybe some sliced olives if you’re into that.
Right, Let’s Get Cooking!
- Prep work: First things first, get that oven preheating to around 375°F (190°C). Grease a baking dish – a 9×13 inch one is pretty standard and works great. If you’re using onion or garlic, give them a quick chop now.
- Brown the Beef: Get a large skillet over medium high heat. Add the ground beef (and onion/garlic if using) and cook, breaking it up with a spoon, until it’s nicely browned all over. No more pink bits!
- Drain & Season: This is important! Tilt the skillet and spoon out as much excess fat as you can. Nobody wants a greasy casserole. Stir in the taco seasoning packet and the water. Bring it to a simmer and let it cook for a few minutes, stirring occasionally, until the sauce thickens up a bit. Smells good already, right?
- Layer Up!: Now for the fun part. Lightly crush about half the tortilla chips – don’t turn them into dust, you still want some texture! Spread them evenly over the bottom of your prepared baking dish.
- Spoon about half of the beef mixture over the chips.
- Dollop or spread about half of the salsa over the beef. Don’t go too wild, or it might get soggy.
- Sprinkle generously with about half the shredded cheese.
- Repeat Layers: Crush the rest of the chips and layer them on top. Add the remaining beef mixture, the rest of the salsa, and finally – cover it all with the remaining cheese! Go on, add a little extra if you feel like it. I won’t tell. It might look a bit messy at this stage, don’t worry, its supposed to!
- Bake it: Pop that dish into the preheated oven. Bake for about 20-25 minutes. You’re looking for the cheese to be melted, bubbly, and maybe getting a little golden brown around the edges. The whole kitchen will smell amazing.
- Rest (if you can!): Let it sit for 5-10 minutes after taking it out of the oven. This helps it set up a bit and makes it easier to serve without it collapsing into a glorious mess (though a glorious mess is also fine).
Things I’ve Learned Along the Way (Notes)
- Don’t use *too* much salsa or water in the meat, it can make the bottom chip layer a bit mushy. Learned that the hard way.
- Using slightly stale chips works surprisingly well – they hold their crunch a bit better. Waste not, want not!
- If you *really* want defined layers, you can try baking the bottom chip layer for 5 minutes before adding the toppings. I’m usually too impatient for this, though.
- Seriously, drain that beef fat. Just do it.
Fun Variations I’ve Tried
Okay, so sometimes I get bored and experiment. Adding a can of drained black beans or kidney beans into the meat mixture bulks it out nicely and adds extra fibre (makes me feel slightly healthier!). A layer of refried beans spread over the first chip layer? Oh yes. Delicious. One time, I tried adding a layer of seasoned rice… it was okay, but kinda made it less ‘taco’ and more just ‘generic casserole’. Not my favourite tweak, honestly. Stick with the beans or corn if you want to mix it up!
What You Need Tool Wise
Nothing too fancy needed here. A big skillet for the beef, a baking dish (9×13 inch is ideal, but you can make it work with other sizes, maybe two smaller round ones if that’s all you have?). A wooden spoon or spatula for stirring and breaking up the meat. Measuring cups/spoons are helpful but you can eyeball a lot of it. If you don’t have a specific baking dish, any oven safe dish of a similar volume will probably be fine, just keep an eye on the baking time.
Storing the Leftovers (If Any!)
Cover the dish tightly with foil or plastic wrap (or transfer to an airtight container) and pop it in the fridge. It’ll keep well for about 3 days. It reheats pretty well in the microwave or you can pop it back in the oven (covered with foil so the top doesn’t burn) until heated through. Though honestly, in my house, leftovers rarely see day two!
How We Like to Serve It
This is brilliant on its own, but we always serve it with dollops of sour cream (or plain Greek yogurt) and sometimes some extra salsa or chopped fresh cilantro on top. Guacamole and pickled jalapeños are also highly recommended additions for the grown ups! Sometimes just a simple green salad on the side makes it feel like a more balanced meal. You know, balance.
Pro Tips (Learned From Mistakes!)
- I once tried rushing the simmering step for the meat sauce… bad idea. It was watery and didn’t have that concentrated taco flavour. Let it bubble away for those few minutes!
- Don’t pack the layers down too tightly. Keep it kinda loose, it helps everything cook evenly and stay texturally interesting.
- Taste the meat mixture before layering! Does it need a pinch more salt? A dash of chilli powder? Adjust it to your liking *before* it goes in the oven.
Quick FAQs Folks Sometimes Ask
Can I make this ahead of time?
Totally! Assemble the whole casserole, cover it tightly, and keep it in the fridge for up to a day before baking. You might need to add 5-10 minutes to the baking time if it’s going in cold form the fridge.
Is it very spicy?
That really depends on the salsa and taco seasoning you use! Use mild salsa and seasoning if you don’t like heat. You can always add hot sauce at the table for those who like it fiery.
Can I freeze it?
You can, but… the texture of the chips can get a bit soft and weird upon thawing and reheating. It’s definitely best fresh or refrigerated, in my humble opinion. If you do freeze it, thaw it in the fridge overnight before reheating.
Help! I don’t have ground beef!
No worries! Ground turkey, ground chicken, or even crumbled veggie ground works great. As I mentioned, leftover cooked & shredded chicken is also a fab substitute.
Hope you give this Best Taco Casserole a go! Let me know how it turns out. Happy cooking!
