Tex-Mex-inspired recipes are a staple in my kitchen. From Cheesy Beef Enchiladas to my family's favorite Spanish Rice, Tex-Mex dishes are well-loved in our home. This Easy Taco Casserole recipe has quickly earned its spot on the rotation, combining bold flavors and easy preparation for the perfect weeknight casserole dinner.
From the homemade cheese sauce to the scratch-made refried beans, this ground beef taco casserole with tortillas proves just how easy it is to create comforting, from-scratch dishes that everyone will love. It’s packed with layers of flavor and a hearty texture that makes it irresistible. Just ask my oldest son, he loves this recipe!
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Layered Taco Casserole INGREDIENTS
- Beans – This recipe uses dry pinto beans for homemade refried beans. For a quicker option, substitute with 2 (16 oz.) cans of refried beans.
- Ground Beef
- Onion – Yellow or white onions can be used.
- Garlic – Fresh garlic cloves for flavor.
- Butter
- Flour – Plain all-purpose flour to make the roux for thickening the cheese sauce.
- Chicken Stock – Used for making the cheese sauce. Chicken broth can also be used.
- Milk
- Rotel – The original Rotel is preferred, but mild or fire-roasted varieties work well.
- Cheese – Shredded cheddar cheese or your favorite Mexican blend.
- Seasonings/Spices – A mix of salt, pepper, chipotle powder, onion powder, cumin, garlic powder, chili powder, and paprika.
- Flour Tortillas – For the best results, use burrito-sized flour tortillas.
How To Make Easy Taco Casserole
The homemade refried beans are the star of this taco casserole with tortillas. They are incredibly easy to make and taste so much better than the store-bought options!
STEP 1
To make the refried beans: The night before, rinse and sort the beans, then cover them with 2 inches of water and let them soak overnight. The next day, drain and rinse the beans before adding them to a large pot. Cover with about 3 inches of water, bring to a simmer, and cover the pot. Cook for approximately 2 hours, or until the beans are tender.
Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat. Mash the beans, keeping some of the beans in larger pieces. For creamier refried beans mash the beans completely. Add some of the reserved cooking liquid back to the beans. Add enough to reach the desired consistency.
STEP 2
Cook the taco meat: In a large skillet over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant. Season and set aside.
STEP 3
Make the cheese sauce: In a medium pot over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Gradually whisk in the chicken stock, ensuring the roux is fully incorporated. Next, whisk in the milk and cook until the mixture thickens to a sauce-like consistency. Stir in the shredded cheese and drained Rotel. Season, then set aside.
STEP 4
Assembling the layered taco casserole: Start by placing 2 tortillas in the bottom of a lightly greased 9x13 baking dish. Spread half of the refried beans evenly over the tortillas, followed by half of the ground beef.
Now spread ½ of the cheese sauce over the ground beef. Repeat the layering process one more time, then finish by topping with crumbled tortilla chips and shredded cheese.
STEP 5
Cooking the ground beef taco casserole: Bake uncovered for 45-50 minutes. Top with your favorite toppings. Enjoy!
Topping Suggestions
While taco casserole is delicious on its own, adding your favorite taco toppings can take it to the next level. Here are a few tasty suggestions:
- Pico De Gallo- my absolute favorite topping for this easy casserole.
- Cilantro
- Pickled Jalapeños
- Shredded Lettuce
- Diced Tomatoes
- Sour Cream
- Hot Sauce
- Salsa
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📖 Recipe
Easy Taco Casserole
Ingredients
- 1 ½ cups dry pinto beans rinsed, sorted and soaked overnight
- 2 pounds ground beef
- ½ cup onions small diced
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chipotle powder
- ½ teaspoon onion powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 4 large burrito sized flour tortillas
- 3-4 cups tortilla chips slightly crumbled
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup chicken stock
- 1 ½ cups milk
- 1 10 ounce can original Rotel drained
- 1 cup cheddar cheese shredded
- ½ teaspoon salt
- pinch pepper
- ½ teaspoon ground cumin
Instructions
- The night before, rinse and sort the beans, then cover them with 2 inches of water and let them soak overnight.
- The next day, drain and rinse the beans before adding them to a large pot. Cover with about 3 inches of water, bring to a simmer, and cover the pot. Cook for approximately 2 hours, or until the beans are tender.
- Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat. Mash the beans, keeping some of the beans in larger pieces. For creamier refried beans mash the beans completely. Add some of the reserved cooking liquid back to the beans. Add enough to reach the desired consistency. Set aside.
- In a large skillet over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant. Season with 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon chipotle powder, ½ teaspoon onion powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder and 1 teaspoon paprika. Set aside.
- In a medium pot over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Gradually whisk in the chicken stock, ensuring the roux is fully incorporated. Next, whisk in the milk and cook until the mixture thickens to a sauce-like consistency. Stir in the shredded cheese and drained Rotel. Season, then set aside.
- Preheat an oven to 350°F. Start by placing 2 tortillas in the bottom of a lightly greased 9x13 baking dish. Spread half of the refried beans evenly over the tortillas, followed by half of the ground beef and ½ of the cheese sauce. Repeat the layering process one more time, then finish by topping with crumbled tortilla chips and shredded cheese.
- Bake uncovered for 45-50 minutes. Top with your favorite toppings. Enjoy!
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