Fantastic Taco Casserole!

"I think this casserole tastes even better than a real taco, it is SO DELICIOUS! ...if you love tacos, then you will love this casserole! My recipe#76616 works great for this recipe. ALL ingredients can be adjusted to suit taste. It is best to prepare this casserole and bake right away as the broken tacos will get too soggy."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by photo by
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:




  • Set oven to 350 degrees.
  • Cook beef, onion, bell pepper, chili flakes and garlic until beef is no longer pink; drain then season with seasoning salt and black pepper (or cayenne pepper).
  • Stir in water, taco sauce, green chiles, half of the olives and taco seasoning mix (you can use 2 packages of seasoning mix if desired for this).
  • Cook over low heat for about 6-8 minutes.
  • Layer HALF of broken shells on bottom of greased 13x9 baking pan; cover with HALF of meat sauce, then sprinkle with 2 cups (or to taste) cheddar cheese.
  • Repeat with remaining broken taco shells, meat sauce and then top with remaining cheese (to prevent the cheese from getting hard, you can sprinkle on the last 10 minutes before the end of baking time and return to oven until melted).
  • Bake for 20 minutes or until bubbly, and cheese is melted.
  • After baking, sprinkle with remaining olives, tomatoes and green onions.
  • **NOTE** I sometimes drizzle bottled salsa sauce (mild or spicy) on top of the ground beef and then on top before baking.

Questions & Replies

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  1. Lingalls
    I have packaged yellow corn taco shells will these be ok?
  2. martidrb
    Do you think you could put the tortillas on a plate and let folks top the taco meat themselves. Just want to make a little ahead of time instead of last minute. Thank you for your help.
  3. crltibbs05
    I want to print this recipe & add to my messages
  4. cici0402
    What are the measurements for seasoning salt and black pepper? Thanks
  5. tamstott
    Can you use uncooked tortilla shells?


  1. wildeyeris
    This tastes good, but at 1,157 calories and 81 grams of fat per serving, I decided to cut back a bit. I only added two cups of cheese, and I am all in favor of having loads of cheese! But, 4 cups was way too much. I also decided to add a can of corn to round out the meal. Even with the changes, my husband said it was defintely a keeper.
  2. sharonarc
    This is so close to my taco casserole, except I add a can or two of drained black beans, plus I also use cans of mexican style tomatoes. I flavor it myself with chili powder, so I don't use the taco seasoning. Lots of cheese, too. Just take the initiative and add whatever you want.
  3. J-Lynn
    Who would not like this?! Great flavor, easy meal! I made as directed and the chips were not crunchy, but we still loved it! Served with more tortilla chips on the side, so I guess we made up for it. Oh, I did layer thawed home-frozen corn in the dish, which increases the nutrition and is delicious! (Also, you can easily decrease the cheese to save on fat.)
  4. amieham3
    This recipe is a KEEPER!! LOVED it! Will be making many more times through the years! The hard broken taco shells..provided such great taste and made the casserole firmer..we all loved it!!!
  5. rshippy1
    I have made something similar, but want to try this one. My husband is going hunting so I am trying to find dishes that I can freeze after baking. Will that work with this one?


  1. berries
    I replaced olives w/ black beans, threw diced avocado on for toppings, and served on a bed of lettuce. But truth be told, i was kind of disappointed by the recipe. Everybody else said it was just like tacos, but when my casserole came out of the oven... the shells/chips were all soggy. Is it suppose to be like that? I guess I was expecting for a contrast in texture, but all of it kind was just kind of just goopey. Did i do something wrong?



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