W.C. Medows's Note:
I created this myself before I realized there were so many recipes on recipezaar. I was looking for something to bring to a pot luck that would taste good and be easy to make. I recommend when you purchase the taco shells, get one of those packages of the soft and hard tacos in a single package. The crunch is nice in the middle of this recipe.
My Private Note
Units: US | Metric
- 1 lb hamburger
- 8 taco shells
- 1 (14 ounce) can refried beans
- 1 (14 ounce) can black beans
- 5 jalapeno peppers
- 1 medium yellow onion
- 1 red bell pepper
- 1 (4 ounce) can black olives, sliced
- 1 (16 ounce) package of shredded Mexican blend cheese
- 1 (16 ounce) container of fresh salsa
- 1 (4 ounce) can corn
- 1 (6 ounce) can enchilada sauce
- 1 (16 ounce) container sour cream
- 1Brown the beef in a pan with the onions. Drain fat and then using the taco seasoning from the taco kit, (or just a taco seasoning mix you like) prepare the hamburger according to those instructions, but then add the corn and black beans (drained) into the hamburger mix.
- 2Once browned and the taco meat is ready, take the soft taco shells and “butter” them with the refried beans. If you are doing this right, you won’t use the whole can, this is for flavor, not to create a heavy dish.
- 3Cut the taco shells in half so they will go into a 6X9 glass baking dish. Put the flat sides of the cut soft shells against the sides of the dish, overlapping the round sides in the middle with the bean sides UP.
- 4Once the first layer of soft taco shells is on the bottom of your dish, put a thin layer of the hamburger meat over this layer.
- 5Take the hard shells and break them in half. Put them over the meat in the dish until fully covered.
- 6Put another layer of meat over the hard shells.
- 7Put another layer of the “buttered” soft shells over the meat.
- 8Put the remaining hamburger mix over the soft shells.
- 9Cover the hamburger with the cheese.
- 10Take the enchilada sauce and pour just a small amount around the edges of the entire dish. Don’t pour this over the cheese; it is only for the edges. Let it seep into the dish, but don’t smother it.
- 11Put in the oven at 400 degrees for 20 minutes.
- 12While cooking, dice jalapenos into small pieces. I suggest seeding and taking the white ridges out first, but this is your choice.
- 13When the dish is done, put it aside for about 5 to 10 minutes before serving.
- 14Cut into squares and serve, garnish with sour cream, salsa, jalapeno peppers, red peppers and black olives to taste.
- 16Add more cheese between layers. This will make the dish much heavier, but if you like cheese, you will probably try this on your own anyway!
- 17Use spicy taco mix and spicy refried beans if folks will like it.
- 18I have also tried this with a corn meal pie crust instead of tacos, this is quite delicious, but you don’t layer it, it is more like a meat pie.
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Nutritional Facts for Taco Casserole
Serving Size: 1 (400 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 652.6
- Calories from Fat 365
- Total Fat 40.6 g
- Saturated Fat 21.4 g
- Cholesterol 128.7 mg
- Sodium 1651.0 mg
- Total Carbohydrate 40.2 g
- Dietary Fiber 9.0 g
- Sugars 10.6 g
- Protein 34.0 g