If you’re looking for a crowd-pleasing dinner that’s quick to throw together, this Taco Casserole with Corn Chips is your new best friend. Imagine all your favorite taco flavors layered with crunch, cheese, and just the right amount of spice—ready in under an hour. Whether it’s a busy weeknight or a casual get-together, this recipe is guaranteed to satisfy even the pickiest eaters. Let’s get started!
Why You Will Love This Recipe
This Taco Casserole with Corn Chips packs all the flavor of traditional tacos without the hassle of stuffing shells or rolling tortillas. It’s a one-dish wonder that’s easy to customize, kid-friendly, and perfect for leftovers. The crispy corn chips add a fun texture, and the cheesy topping makes every bite feel indulgent. Plus, you can prep most of it ahead of time!
Ingredients:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 (1-oz) packet taco seasoning
- 1 cup water
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn kernels, drained
- 1 (10-oz) can diced tomatoes with green chilies (like Rotel)
- 1 (10-oz) can red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 (10-oz) bag corn chips (like Fritos)
- Optional toppings: sour cream, diced avocado, chopped cilantro, jalapeños
Ingredient Prep Guide
Start by browning the ground beef in a skillet over medium heat. Break it into small crumbles as it cooks—this ensures even flavor distribution. Drain any excess grease to keep the casserole from getting soggy. Rinse the black beans thoroughly under cold water to remove excess sodium. If you’re using fresh toppings like avocado or cilantro, chop them just before serving to keep them vibrant.
Equipment & Tools
- 9×13-inch casserole dish
- Large skillet
- Wooden spoon or spatula
- Mixing bowls
- Can opener
- Measuring cups
Step-by-Step Instructions
Preheat your oven to 375°F (190°C). Lightly grease the casserole dish with cooking spray. In your skillet, cook the ground beef over medium heat until fully browned. Drain the fat, then stir in the taco seasoning and water. Let it simmer for 2-3 minutes until thickened. Turn off the heat.
In a large mixing bowl, combine the cooked beef, black beans, corn, diced tomatoes, and enchilada sauce. Stir until everything is evenly coated. Crush half the corn chips by hand (they’ll add a base layer of crunch). Spread the crushed chips at the bottom of the casserole dish, then pour the beef mixture on top. Sprinkle the shredded cheese evenly over the filling. Bake for 20 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it cool for 5 minutes. Just before serving, top it with the remaining whole corn chips for extra crunch. Add your favorite toppings and dig in!
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6-8 people
⚙️ Equipment: Skillet, casserole dish, mixing bowls
Serving Suggestions
Serve this casserole straight from the oven with a dollop of cool sour cream and a sprinkle of fresh cilantro. A simple side salad with lime dressing or Mexican street corn salad pairs wonderfully. For game day, set up a topping bar with guacamole, pickled onions, and hot sauce so everyone can customize their plate!
Pro Tips
For maximum crunch, add half the corn chips before baking and the rest after. This keeps some chips crispy while others soak up the saucy filling. If you like extra heat, mix a chopped jalapeño into the beef mixture or use hot enchilada sauce. No taco seasoning? Make your own with chili powder, cumin, garlic powder, and a pinch of cinnamon.
This recipe is great for improvising! Swap black beans for pinto beans, add bell peppers, or use crushed tortilla chips instead of corn chips. For a lighter version, skip the cheese and load up on fresh veggie toppings.
Storage and Reheating Instructions
Let the casserole cool completely before covering it with foil or transferring portions to airtight containers. Store in the refrigerator for up to 3 days. To reheat, microwave individual servings for 1-2 minutes or bake the whole dish at 350°F (175°C) for 15-20 minutes. Avoid freezing, as the chips may become soggy when thawed.
Troubleshooting
If your casserole turns out watery, you might have added too much enchilada sauce or skipped draining the canned veggies. Next time, reduce the sauce by 1⁄4 cup or press corn and tomatoes in a strainer. If the chips get too soft, try baking them separately for 5 minutes before adding them as a topping. Bland flavor? Add a squeeze of lime juice or an extra teaspoon of taco seasoning to the filling.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely! Replace the ground beef with plant-based crumbles or lentils and use vegetable enchilada sauce.
Can I prepare this casserole ahead of time?
Yes! Assemble the casserole (without the final corn chip topping) up to a day in advance. Cover and refrigerate, then bake as directed, adding the chips right before serving.
What can I use instead of Fritos?
Try crushed tortilla chips, nacho cheese chips, or even plain corn tortillas cut into strips.
Taco Casserole with Corn Chips
Ingredients
- 1 lb ground beef or ground turkey for a lighter option
- 1 1-oz packet taco seasoning
- 1 cup water
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can corn kernels, drained
- 1 10-oz can diced tomatoes with green chilies (like Rotel)
- 1 10-oz can red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 10-oz bag corn chips (like Fritos)
- Optional toppings: sour cream diced avocado, chopped cilantro, jalapeños
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the casserole dish with cooking spray. In your skillet, cook the ground beef over medium heat until fully browned. Drain the fat, then stir in the taco seasoning and water. Let it simmer for 2-3 minutes until thickened. Turn off the heat.
- In a large mixing bowl, combine the cooked beef, black beans, corn, diced tomatoes, and enchilada sauce. Stir until everything is evenly coated. Crush half the corn chips by hand (they’ll add a base layer of crunch). Spread the crushed chips at the bottom of the casserole dish, then pour the beef mixture on top. Sprinkle the shredded cheese evenly over the filling. Bake for 20 minutes, or until the cheese is bubbly and golden.
- Remove the casserole from the oven and let it cool for 5 minutes. Just before serving, top it with the remaining whole corn chips for extra crunch. Add your favorite toppings and dig in!
