Description
Crowd-pleasing casserole layered with seasoned ground beef, black beans, corn, creamy cheese mixture, tortillas, and cheddar cheese, baked to golden perfection. Perfect for weeknight dinners or potlucks!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 packet taco seasoning
- 1/2 cup water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10 ounce) can enchilada sauce
- 8–10 flour tortillas (6-inch size)
- 2 cups shredded cheddar cheese
Instructions
- Prepare the Meat Mixture: In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Stir in the taco seasoning and water. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the black beans, corn, and diced tomatoes and green chilies to the skillet. Stir well and cook for another 3-5 minutes, until heated through.
- Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, sour cream, and milk.
- Use an electric mixer to beat the ingredients together until smooth and creamy. Set aside.
- Assemble the Taco Bake: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Place 2-3 tortillas on the bottom of the dish, overlapping as needed to cover the entire surface.
- Spread half of the meat mixture evenly over the tortillas.
- Spread half of the cream cheese mixture over the meat mixture.
- Sprinkle 1 cup of shredded cheddar cheese over the cream cheese mixture.
- Repeat the layers: tortillas, remaining meat mixture, remaining cream cheese mixture, and the remaining 1 cup of shredded cheddar cheese.
- Pour the remaining enchilada sauce over the top layer of cheese.
- Bake the Taco Bake: Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the taco bake is heated through.
- Let the taco bake cool for about 10 minutes before serving.
- Serving and Enjoying: Cut the taco bake into squares and serve.
- Top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
Notes
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the meat mixture for extra heat.
- Use different meats: Try using ground turkey or shredded chicken instead of ground beef.
- Add more veggies: Include other vegetables like bell peppers, zucchini, or mushrooms in the meat mixture.
- Use different cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
- Make it vegetarian: Substitute the ground beef with a plant-based ground meat alternative or add more beans and vegetables.
- Make it ahead: Assemble the taco bake ahead of time and store it in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if it’s cold.
- Freezing: You can freeze the assembled taco bake before baking. Wrap it tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before baking.
- Tortilla Options: While I prefer flour tortillas for their soft texture, you can definitely use corn tortillas for a gluten-free option. Just be aware that corn tortillas can sometimes be a bit more prone to cracking, so handle them gently.
- Cream Cheese Alternatives: If you’re not a fan of cream cheese, you can substitute it with ricotta cheese or even a thick Greek yogurt. The texture will be slightly different, but still delicious.
- Enchilada Sauce Choices: I usually go for a mild or medium enchilada sauce, but feel free to use a spicier version if you like a kick. You can also make your own enchilada sauce from scratch for a truly homemade experience.
- Leftover taco bake can be stored in the refrigerator for up to 3-4 days. Reheat it in the microwave or oven until heated through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes