Taco Casserole: A Weeknight Winner
A hearty and easy-to-make Taco Casserole featuring seasoned ground beef, a rich creamy sauce, and gooey melted cheese, baked to golden perfection. Perfect for family dinners.
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning (1 oz)
- 0.5 cup water
- 10.5 oz condensed cream of mushroom soup (or cream of chicken)
- 0.5 cup sour cream
- 10 count flour tortillas (6-inch
- 2 cup cheddar cheese shredded
- 0.5 cup green onions sliced
- 0.5 cup fresh cilantro chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
- Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, until most of the liquid has evaporated. Remove from heat.
- In a medium bowl, combine condensed cream of mushroom soup and sour cream.
- Spread a thin layer of the soup mixture on the bottom of the prepared baking dish.
- Lay 3-4 tortillas over the soup mixture, overlapping slightly if needed, trimming if necessary to fit.
- Spread half of the seasoned ground beef over the tortillas.
- Top with one-third of the shredded cheddar cheese.
- Repeat layers: soup mixture, tortillas, remaining ground beef, and another third of cheese.
- Add a final layer of tortillas, the remaining soup mixture, and the last of the cheese.
- Bake for 25-30 minutes, or until cheese is bubbly and golden brown.
- Let stand for 5-10 minutes before serving. Garnish with sliced green onions and fresh cilantro, if desired.
Notes
Serve with your favorite taco toppings like sour cream, salsa, guacamole, chopped lettuce, and extra cilantro. You can use ground turkey or chicken instead of beef. For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper to the beef mixture. Corn tortillas can be used instead of flour for a gluten-friendly option.