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taco casserole recipe

Hearty Taco Casserole with Corn Chips

This hearty taco casserole combines seasoned ground beef, kidney beans, and crunchy corn chips in a baked dish, topped with fresh lettuce, tomato, and onion for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground round lean ground beef
  • 1 onion medium, chopped
  • 1 clove garlic minced
  • 1 can tomato sauce 8 ounce
  • 1/2 cup tomato juice
  • 1-2 tablespoons chili powder
  • 1/4 teaspoon dried oregano crushed
  • 1 can kidney beans 15 1/2 ounce
  • 1 bag corn chips 8 ounce
  • 2 cups shredded lettuce
  • 1 tomato large, chopped
  • 1/2 cup onion chopped, for topping

Equipment

  • Large skillet
  • 2-quart square baking dish
  • aluminum foil
  • cooking spray

Method
 

  1. Preheat the oven to 350°F and grease a 2-quart square baking dish with cooking spray.
  2. In a large skillet, brown the ground round with the chopped onion and minced garlic; drain any excess fat.
  3. Stir in the tomato sauce, tomato juice, chili powder, and dried oregano; cook for 1-2 minutes until well combined.
  4. Transfer the meat mixture to the prepared baking dish.
  5. Spread the drained kidney beans evenly over the meat mixture.
  6. Top evenly with the corn chips.
  7. Cover the dish with aluminum foil and bake for 40 minutes.
  8. Remove from oven and immediately sprinkle with shredded lettuce, chopped tomato, and chopped onion before serving.

Notes

For the best texture and flavor, add the fresh lettuce, tomato, and onion toppings immediately after baking to keep them crisp and vibrant.