Taco Casserole with Corn Chips
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.
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!