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Pioneer Woman Taco Casserole

Pioneer Woman Taco Casserole - recipe card
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This hearty taco casserole layers seasoned ground beef, refried beans, and corn tortillas with a creamy, tangy filling and gooey melted cheese. It delivers all the flavors of classic tacos in a comforting, one-dish meal that the whole family will love.

Ingredients

Scale
  • 1 lb (450g) lean ground beef (85/15)
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz / 28g) taco seasoning
  • 1/2 cup water
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (4 oz / 113g) diced green chiles, undrained
  • 1/2 cup sour cream
  • 1/4 cup (60ml) full-fat Greek yogurt
  • 3 oz (85g) cream cheese, softened to room temperature
  • 6 (6-inch) corn tortillas
  • 1 cup (113g) shredded sharp cheddar cheese, divided
  • 1 cup (113g) shredded Monterey Jack cheese, divided
  • 1 tablespoon unsalted butter (for greasing the dish)
  • Optional toppings: chopped fresh cilantro, diced tomato, sliced black olives, salsa, extra sour cream

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 9×9-inch (or similar 2-quart) baking dish with the unsalted butter to prevent sticking and add richness.
  2. In a large skillet over medium-high heat, brown the ground beef with the diced onion, stirring and breaking up the meat with a wooden spoon, until the beef is cooked through and no longer pink, about 5-7 minutes. Drain off excess fat.
  3. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to low and sprinkle the taco seasoning over the meat, stirring to coat.
  4. Pour in the 1/2 cup water and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the liquid thickens and coats the beef, about 2-3 minutes. Remove from heat.
  5. In a medium bowl, combine the drained black beans, diced green chiles (with their liquid), sour cream, Greek yogurt, and softened cream cheese. Stir until the cream cheese is fully incorporated and the mixture is smooth and creamy.
  6. Assemble the casserole: Spread 1/3 of the creamy bean mixture evenly over the bottom of the prepared baking dish. Top with 2 corn tortillas, tearing them as needed to cover the surface.
  7. Spread half of the seasoned beef over the tortillas, then sprinkle with about 1/3 of the total shredded cheddar and Monterey Jack cheeses (about 2/3 cup combined).
  8. Repeat the layers: another 1/3 of the creamy bean mixture, the remaining 2 tortillas, the remaining beef, and another 1/3 of the mixed cheeses.
  9. Finish with the final 1/3 of the creamy bean mixture, spreading it evenly. Top with the remaining shredded cheddar and Monterey Jack cheeses.
  10. Place the casserole on a baking sheet to catch any drips, and bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is hot all the way through. The edges should be golden and bubbling.
  11. Remove from the oven and let rest for 5-10 minutes. This resting time allows the layers to set so the casserole holds its shape when sliced. Serve warm with optional toppings.
  12. If you prefer a stovetop method: After assembling, cover the skillet with a tight-fitting lid and cook over low heat for 15-18 minutes, until the cheese melts and the casserole is hot. The oven method yields a more uniform crust.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the unbaked casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheating: Bake covered at 350°F (175°C) for 15-20 minutes (25-30 if from frozen), or microwave individual portions for 1-2 minutes until hot.

Nutrition

Keywords: Pioneer Woman taco casserole, taco casserole, easy Mexican casserole, ground beef casserole, weeknight dinner, family-friendly, Tex-Mex casserole, layered tortilla casserole, cheesy taco bake, quick casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-taco-casserole/