Taco Casserole with Tortillas Recipe
Cheesy, hearty, and packed with taco flavor, this Taco Casserole with Tortillas is weeknight dinner made easy. Soft tortillas are layered with bold, seasoned beef and plenty of gooey melted cheese, then baked until bubbly and delicious.
Servings: 6 servings
Ingredients
- 1.25 pounds lean ground beef
- 1 packet taco seasoning I used Kinders Mexican taco seasoning for a smoky flavor
- ½ cup water
- ¾ cup homestyle queso I use Gordo’s brand in the refrigerated section or original for Gluten Free
- 3 8-inch flour tortillas soft taco size
- 2 cups shredded mexican cheese if shredding yourself use 1 cup sharp cheddar and 1 cup monterey jack
Instructions
- Preheat oven to 350℉. If you would like to easily remove the casserole, line a 8 inch round baking dish with parchment paper with tabs, or use a spring form pan. If serving in the dish just lightly spray the pan.
- In a large skillet, over medium-high heat brown and crumble, lean ground beef. Drain excess grease.
- Add in taco seasoning and water. And stir to combine. Cook until most of the liquid is absorbed.
- Turn the skillet to low. Add in queso and stir until thoroughly combined and heated through.
- Layer the bottom of the pan with one of the 3 flour tortillas
- Add 1/3 of the ground beef taco filling on the the first layer
- Then add ⅓ of the shredded cheese.
- Continue layering (3 layers in total) until you are done with all the layers: tortilla, taco mixture, & shredded cheese.
- Bake at 350℉ for 15-20 minutesor until cheese is melted and edges are slightly golden brown.
- Allow to cool for 5 minutes before slicing and serving.
- Top with your favorite taco toppings. We love it with sour cream, diced tomatoes, sliced olives, pickled jalapenos, and cilantro.
Notes
To make gluten-free: This casserole is easy to adapt with a few simple swaps. Use your favorite gluten-free tortillas in place of flour; they hold up beautifully in a baked casserole. For the taco seasoning, a homemade taco seasoning is a great, naturally clean option, or look for a store-bought blend that is certified gluten-free. Same goes for the queso, just flip the jar over and check the label before you buy. When it comes to the cheese, choose a blend without added fillers or starches as these can sneak gluten in where you least expect it. As always, if you are cooking for someone with celiac disease, be sure to check every single label carefully before you start.
TIPS
TIPS
- Grease with melted butter or cooking spray. Even though there’s cheese and beef in this casserole, you’ll still want to lighlty grease your pan well to prevent sticking.
- Layer evenly for the best texture. Try to spread each layer of beef and cheese evenly so every bite has a little bit of everything. This helps the taco casserole bake up evenly and hold together when sliced.
- Allow to cool before slicing. Letting the casserole rest for about 5 minutes helps it set up so you can cut clean slices. If you dig in too early, it’ll still taste great, but it’ll be a little messy!
- Don’t skip draining the beef. After browning, be sure to drain off excess grease so your casserole doesn’t turn out oily. This keeps the texture balanced!
Nutrition
Serving: 1 serving | Calories: 391 kcal | Carbohydrates: 11 g | Protein: 34 g | Fat: 23 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.3 g | Cholesterol: 116 mg | Sodium: 898 mg | Potassium: 448 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 454 IU | Vitamin C: 0.2 mg | Calcium: 383 mg | Iron: 3 mg
Find it online:
www.soulfullymade.com/taco-casserole-with-tortillas/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/taco-casserole-with-tortillas/