Emily’s Excellent Taco Casserole

Emily’s Excellent Taco Casserole is a cheesy, crunchy, and comforting dinner layered with taco-seasoned beef, beans, and Grandma’s delicious secrets. This family-favorite recipe comes straight from Grandma’s handwritten cookbook, and it tastes like home in every bite.

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Course: Dinner

Cuisine: American, Mexican-Inspired

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Prep Time: 20

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 490kcal

Cost: $14

Equipment

1 9x13-inch baking dish Ceramic or glass preferred for even baking.
1 Cast iron skillet Gives the meat a beautiful browning.
1 Wooden spoon Grandma’s favorite tool for taco filling.
1 Cheese grater Freshly grated cheese melts better!
1 Mixing bowl For preparing the taco meat mixture.

Ingredients

1 lb ground beef Lean ground beef preferred.
1 yellow onion Diced small.
1 packet taco seasoning Toast in pan to deepen flavor.
1 can (14 oz) diced tomatoes Do not drain.
1 can (15 oz) black beans Drained and rinsed.
1 cup corn kernels Fresh, frozen, or canned.
6 flour tortillas Torn into pieces.
2 cups cheddar cheese Freshly grated melts best.
1 cup nacho chips Crushed for crunchy topping.
1 cup salsa Mild or spicy, your choice!
½ cup sour cream For garnish.
½ cup diced avocado Optional topping.
¼ cup chopped cilantro Optional, fresh garnish.
1 tbsp unsweetened cocoa powder Grandma’s secret ingredient!

Instructions

In a large skillet, brown the [ground beef] with the diced [onion] over medium heat. Stir frequently, just like Grandma did, until the beef is fully cooked and the onions are softened
Drain excess grease, leaving just a little behind for flavor (Grandma’s trick!). Stir in the [taco seasoning] and toast it in the hot pan for 30 seconds. Add the [diced tomatoes] and let everything simmer together for 10 minutes. Stir in the [cocoa powder] to deepen the flavor.
In your greased [9x13-inch baking dish], layer torn [flour tortillas] across the bottom. Spoon over some of the meat mixture, then add [black beans], [corn], and a generous sprinkle of [cheddar cheese]. Repeat layers until ingredients are used up, finishing with cheese on top.
Crush the [nacho chips] and scatter them across the top layer of cheese. This is the crunchy magic everyone fights over at the table
Bake at 350°F (175°C) for 25–30 minutes or until the cheese is bubbling and starting to brown. Let it rest for 10 minutes before serving — Grandma always said, “Let the layers settle like stories in a good book.”
Top with dollops of [sour cream], fresh [avocado], and a sprinkle of [cilantro]. Serve hot and watch your family come running like mine always did!

Notes

For a vegetarian version, swap the ground beef for lentils or plant-based crumbles.
Want it gluten-free? Use corn tortillas instead of flour.
Add jalapeños for spice, or try pepper jack cheese for a zesty twist.
Leftovers can be stored in the fridge up to 4 days or frozen in individual portions for up to 3 months.
Reheat in the oven to restore that crunchy top layer.

Nutrition