Ground Beef and Bean Taco Casserole

All the flavors of Ground Beef and Bean Tacos in an easy-to-make casserole - kids love it! This recipe only takes 10 minutes to throw together and is ready in no time.

My kids love tacos, but they get so frustrated when they are trying to eat a crunchy tortilla taco and it breaks into pieces after one bite.
This casserole is basically a crunchy beef and bean taco all spread out in a casserole dish and everyone LOVES it.
It’s such a quick and easy meal that will become a family favorite in your meal rotation!

Ingredients needed for Beef and Bean Taco Casserole:

  • lean ground beef
  • refried beans
  • salsa
  • taco seasoning
  • tortilla chips
  • green bell pepper
  • green onions
  • tomatoes
  • black olives
  • cheddar cheese (or your favorite cheese)

 

How to make Beef and Bean Taco Casserole:

 

Step 1: Heat oven to 350 degrees Fahrenheit. In a large skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Cook until mixture starts to boil, stirring occasionally.

Step 2: In an ungreased 2-quart casserole dish, place 2 cups of the broken tortilla chips in the bottom of the pan.

One reader said that she felt the chips didn’t stay as crunchy as she liked, so she actually served the chips on the side – either option works!

Step 3: Top broken chips evenly with beef mixture.

This can be a little tricky – I found that it is easiest to scoop spoonfuls of the beef all over the pan and then use a large wooden spoon to gently spread it evenly around the pan.

Step 4: Sprinkle the top of the casserole with with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.

Step 5: Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Tips from our readers:

  • add sauteed mushrooms in with the beef mixture
  • top each serving with sour cream and shredded lettuce
  • saute garlic in with the beef mixture
  • serve with guacamole
  • use half of the chips in the bottom of the pan and then top each individual serving with crushed chips for added crunch
  • top with more salsa
  • add green chilies to the beef mixture
  • add a chopped jalapeno to the beef mixture
  • add diced onion to the beef mixture
  • add chipotle peppers in adobo sauce to the beef mixture for added heat

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What to serve with Beef and Bean Taco Casserole:

Serves: 12

Beef and Bean Taco Casserole

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 pound lean ground beef
  • 1 (16 ounce) can refried beans (or homemade refried beans)
  • 1 (16 ounce) jar salsa
  • 1 (1 ounce) package taco seasoning mix
  • 2 1/2 cups coarsely broken tortilla chips
  • 1 medium green bell pepper (diced)
  • 4 green onions (sliced)
  • 2 tomatoes (diced)
  • 1 cup shredded cheddar cheese (or favorite cheese)
  • 1/4 cup sliced black olives

Instructions

  1. Heat oven to 350 degrees.
  2. In a large skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain grease. Stir in refried beans, salsa, and taco seasoning mix.
  3. Reduce heat to medium. Heat to boiling, stirring occasionally.
  4. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips.
  5. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
  6. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted.
  7. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.

Tags

Cuisines
Kid-Friendly
Mexican
Courses
Dinner
Cooking
Baking
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

7.8.1.2
1594
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Comment on this Recipe

16 Responses to “Ground Beef and Bean Taco Casserole”

  1. Susie Christopherson
    I just wanted to share a quick tip that solves the problem mentioned earlier of biting into a taco only to have the shell break... Just quickly run each taco shell under water. My mom used to do this and now I always do. The shell stays crunchy but doesn’t break!

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