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Taco Casserole


Craving tacos, but no taco shells? No problem! Put those broken tortilla chips to use and make this easy, super tasty taco casserole instead.

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Rate this recipe 4.6/5 (123 Votes)


  • 1 pound 80% lean ground beef
  • 1 (16-ounce) can spicy chili beans in sauce, undrained
  • 1 cup Old El Paso® Thick 'n Chunky salsa
  • 2 cups tortilla chips, coarsely broken
  • 3/4 cup sour cream
  • 4 medium green onions, sliced, about 1/4 cup
  • 1 medium tomato, chopped, about 3/4 cup
  • 1 cup Cheddar or Monterey Jack cheese, shredded, about 4 ounces
  • Whole tortilla chips, shredded lettuce and additional salsa, if desired


Servings 6
Preparation time 15mins
Cooking time 35mins


Step 1

Heat oven to 350°F.

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

In un-greased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.

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