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Do you love tacos but want something different? This Taco Casserole is warm, spicy, smoky and tangy. With 32g of protein per serving and gluten-free.
This versatile dish combines all the beloved flavors of traditional tacos with the convenience of a one-pan meal, making it a perfect option for busy weeknights and family gatherings.
I have to say, we love our Taco Tuesdays.
There is something about the combination of meat, beans, corn, salsa, and cheese. And, the best part is that it’s all topped with crunchy tortilla chips to blend everything together.

Now, while I love tacos, I have all the dishes I have to clean afterward. But, just like any other one-pan meal, the beauty relies on its simplicity. After making this meal, I don’t have to worry about cleaning an endless pile of dishes.
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Pin ItAnother thing I love about this Taco Casserole is that you can easily modify it to your liking. Remove or add ingredients as you please. For example, you can add other toppings like chopped jalapeños for a spicy kick.
Ingredients and Substitutes
Olive oil (1 tbsp) – Make sure you use regular olive oil for cooking and only use extra virgin olive oil for fresh recipes (like salads). If you don’t have olive oil, you can use avocado oil or flaxseed oil.
Lean ground beef (1 lb) – If you want a leaner option, consider using ground turkey or chicken. You can also use a plant-based meat substitute for a vegetarian dish.
Yellow onion, chopped (1/2 medium) – While I recommend using yellow onions, you can also use white or red onions. And, if you don’t want to chop, you can use onion flakes.
Chili powder (1 tbsp) – It adds a warm flavor, but if you are out of this spice, you can use a blend of paprika, cayenne, and cumin. Or, you can also use chipotle powder.
Paprika (1 tsp) – Choose smoked paprika for a more intense flavor.
Garlic powder (1 tsp) – You can also use garlic flakes if you don’t have any available.
Onion powder (1 tsp) – Just like garlic powder, you can use onion flakes.
Ground cumin (1/2 tsp) – This provides an earthy and nutty flavor. If you don’t have any available, you can use coriander powder.
Tortilla chips, crushed (2 cups) – If you don’t have any, you can use crushed cornflakes, breadcrumbs, or a low-carb tortilla for a keto option.
Black beans, rinsed and drained (1 14 oz can) – You can use any other type of beans, like kidney beans, pinto beans, or chickpeas.
Corn, drained (1 12 oz can) – This adds a bit of sweetness and texture. But, if you don’t have any, you can use frozen peas, edamame, or diced bell peppers.
Salsa, use your favorite kind (1 15.5 oz jar) – I like the tangy and zesty flavor it gives the recipe. You can also use pico de Gallo, diced tomatoes with chiles, or homemade tomato sauce with spices.
Cheddar, shredded, divided (2 cups) – It provides creaminess and a sharp taste. If you don’t have any, you can use Monterey Jack, Colby, or a non-dairy cheese alternative.
TOPPINGS
Grape tomatoes, halved – You can also add cherry tomatoes for a sweeter taste.
Scallions, chopped – You can also use chives.
Avocado, chopped – While I love using chopped avocado, I also love using guacamole.
Olives, sliced – This adds an umami flavor; you can use capers or roasted red peppers.
Lettuce, chopped – Try using a blend of different leafy greens like lettuce, spinach, and kale.
Cilantro, chopped – If you don’t have any, you can use parsley.
Sour cream – For a leaner option, choose low-fat sour cream or Greek yogurt for a protein boost.
How to Make Taco Casserole
Step 1. Grab a 9×13 casserole dish and preheat the oven to 350F. Place a large skillet over medium-high heat and add the olive oil. Place the ground beef when the skillet is hot.
Break it apart, add in chopped onion, stir it, and cook it for roughly 5 minutes. Add the chili powder, paprika, garlic powder, onion powder, and cumin to the beef and cook for another 5 minutes.
Step 2. While the beef with onion is cooking, cover the casserole dish with the crushed tortilla chips.
Step 3. When the meat is done cooking, remove the excess liquids from the skillet. Add in the black beans, corn, salsa, and 1 cup of cheddar cheese.
Step 4. Mix until everything is well-blended.
Step 5. Place the ground beef mixture on top of the crushed tortilla chips. Make sure everything is levelled out.
Step 6. Grab the rest of the cheddar cheese and sprinkle it on top of the ground beef.
Step 7. Place the casserole in the oven and cook for 15-20 minutes, or until the cheese has melted and it starts to bubble.
Step 8. When you are ready to serve, add the toppings of your choice, like tomatoes, scallions, avocado, olives, lettuce, cilantro, and sour cream.
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Pin ItHow to Modify This Recipe
You can also modify it based on your dietary preferences. Here are some ways depending on what type of eating pattern you follow.
- Vegetarian: You can replace ground beef with plant-based protein like crumbled tofu, tempeh, or meat substitute.
- Low-carb (keto): Swap the crushed tortilla chips for a layer of cauliflower rice or finely chopped vegetables like zucchini or bell peppers. Also, make sure to use a low-carb salsa and reduce (or remove) the corn).
- Gluten-free: Make sure all the ingredients, like the tortillas and salsa, are labeled as gluten-free.
- Dairy-free: Replace the cheddar cheese with a dairy-free substitute, and use the dairy-free sour cream option for the topping.
Sides for Taco Casserole
I truly believe that this Taco Casserole is good on its own. However, if you want to serve sides, here are some of my favorite ones that can elevate the dish.
- Cauliflower rice
- Garden salad
- Grilled vegetables
- Air fryer green beans
- Bulgur wheat salad with avocado
- Air fryer asparagus
Storage and Leftovers
If the party or family dinner is over, you are going to want to save those leftovers. Place the leftovers in an airtight container and keep it in the fridge for up to 3 days. I would recommend keeping toppings aside so they don’t get soggy (especially the lettuce).
You can also keep the Taco Casserole in the freezer for up to 3 months. You can wrap the entire casserole dish in plastic wrap and aluminium foil. This makes it a great recipe for meal prepping.
When you are ready to eat, place it in the oven to cook, and then add the toppings.
Other High Protein Recipes
- Teriyaki Chicken Casserole
- Meatballs Pasta Casserole
- Buffalo Chicken Sweet Potato Casserole
- Sweet Potato Black Bean Casserole
Taco Casserole
11 Cals: 557 Protein: 32 Carbs: 39 Fat: 32
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1/2 medium yellow onion chopped
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 2 cups tortilla chips crushed
- 1 14 oz can black beans rinsed and drained
- 1 12 oz can corn drained
- 1 15.5 oz jar salsa use your favorite kind
- 2 cups cheddar shredded, divided
Toppings
- Grape tomatoes halved
- Scallions chopped
- Avocado chopped
- Olives sliced
- Lettuce chopped
- Cilantro chopped
- Sour cream
Instructions
- Preheat the oven to 350F and prepare a 9×13 casserole dish.
- Place a large skillet over medium-high heat and add in olive oil. Once hot, add in the ground beef and break it apart. Then, add in chopped onion and stir it well. Cook for around 5 minutes.
- Now add chili powder, paprika, garlic powder, onion powder, and cumin. Stir well to cover the beef with the seasonings and cook for another 5 minutes.
- While cooking the beef, cover the casserole dish with crushed tortilla chips.
- Once you’ve cooked the beef, remove excess liquids from the skillet and add in black beans, corn, salsa, and 1 cup of cheddar cheese. Give it a stir and warm up until the cheese starts melting.
- Cover the tortilla chips with the beef mixture from the skillet. Top up with the remaining 1 cup of cheddar cheese evenly.
- Bake in the oven for 15-20 minutes until the cheese has nicely melted and bubbles on the sides.
- Cover the casserole with tomatoes, scallions, avocado, olives, lettuce, cilantro and sour cream before serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! I added a dash of salt and pepper and served with tortillas on the side.
The author forgot to put in the recipe when to put in the yellow onion…
Shayna, what an incredible observation. Thank you so much, I don’t know what happened there but I fixed it now!