Taco Casserole With Tortillas

This taco casserole with tortillas is a cheesy, hearty dinner that’s always a hit. It layers seasoned ground beef, salsa con queso, tortillas, and plenty of melted Mexican cheese into one flavorful taco bake. It’s quick to make, budget-friendly, and perfect for feeding a hungry family on busy weeknights. If you've made my popular Taco casserole with Doritos, you can expect the same top-notch flavor and consistent results for this recipe.

The Best Taco Casserole

If you love tacos, just wait until you give this taco bake casserole a try! It's crazy delicious. From the cheesy, seasoned ground beef mixture to the crisp tortillas and melted cheese on top, there's just so much to love about this easy taco casserole recipe.  It's my top favorite layered casserole, with my cattle drive casserole coming in second.

And something about eating a deconstructed taco with a fork and knife is so much more satisfying than eating regular tacos.  After you try this recipe, you'll see what I mean.

We've been making this for pretty much every Taco Tuesday in the Cunningham household since it's so darn good, and it's always a hit whenever we're hosting. Especially when these spicy margaritas are served up beforehand!

Why This Taco Casserole Recipe Works

• Minimal ingredients, maximum flavor. You only need 5 simple ingredients to make this taco casserole with tortillas, and they’re all pantry staples you can grab at any grocery store. No complicated prep, just straightforward flavors that come together perfectly.
• Faster than taco night. This taco bake is even easier than assembling individual tacos. Once the beef is browned and seasoned, all the layers come together in the dish and bake hands-off until golden and bubbly—this is why I love it for busy weeknights.
• All the taco flavors you love, baked into one dish. From the seasoned ground beef to the tortillas, salsa con queso, and gooey cheese, this casserole captures the best parts of taco night. Baking it into layers allows the flavors to meld together, resulting in something even heartier and more satisfying than regular tacos.
• Always a crowd-pleaser. Whether you’re serving it as a family dinner, bringing it to a potluck, or feeding a game day crowd, this taco casserole is guaranteed to be a favorite. Kids love it, adults go back for seconds, and leftovers reheat super well for another easy meal.
• Endless variations. You can easily customize this recipe by adding black beans, corn, jalapeños, or topping it with sour cream, salsa, or guacamole after baking. It’s flexible enough to make it your own while still being foolproof every time.

Ingredients

I just mentioned that this taco bake recipe is made with only the simplest ingredients, and those ingredients are:

• 1lb. ground beef
• 1 ½ tablespoon taco seasoning mix
• ½ cup water
• ½ cup salsa con queso
• 3 8-inch flour tortillas or corn tortillas
• 2 cups shredded Mexican cheese blend or cheddar cheese
• Sour cream for serving

For another version of this taco casserole, you can use most of these ingredients and a few more to make this crock pot taco casserole!

Oh, and you can basically substitute tortilla shells for tortilla chips and make this taco casserole with tortilla chips for another version of a taco casserole recipe.

How To Make Taco Casserole With Tortillas

Step 1: Prep

Preheat the oven to 350°F and heat some oil in a large skillet.

Step 2: Cook the Beef

Add the ground beef to the hot oil and cook until it's browned on all sides. Add the taco seasoning and water, and simmer the beef for 2-3 minutes. Stir in the salsa con queso until it is well combined with the ground beef, then remove it from the heat. 

Step 3: Assemble the Casserole

Spray an 8-inch round baking dish with some cooking spray. Layer the bottom of the pan with one of the flour tortillas. Add ⅓ of the ground beef mixture over the tortilla and top it with ⅓ of the shredded cheese. Repeat the layers two more times and finish it with the ground beef with the shredded cheese on top.

Step 4: Bake and Serve

Put the assembled casserole in the oven for about 20 minutes until the cheese is melted. Cool the taco bake for a few minutes before slicing and serving. Enjoy!

Expert Tips To Make a Perfect Taco Bake

• Break up the beef for even browning. As you cook the ground beef, use a wooden spoon or spatula to break it apart into small crumbles. This ensures the meat browns evenly on all sides, resulting in a better texture and flavor throughout the taco casserole.
• Use the right tortillas: For the best taco casserole with tortillas, use flour tortillas if you want a soft, layered texture or corn tortillas if you prefer a slightly chewy, authentic flavor that holds up better against the sauce. Lightly toasting the tortillas in a dry skillet before layering helps prevent them from getting soggy as the casserole bakes.
• Switch up the protein: Ground beef is what I prefer to use for this recipe, but you can easily swap in ground turkey or chicken for a lighter version. Shredded rotisserie chicken also works well for a shortcut. For a vegetarian taco bake, substitute the meat with refried beans, black beans, or a combination of beans and sautéed vegetables.
• Boost the flavor with mix-ins: Don’t be afraid to load up the filling with extras. Stir in canned diced tomatoes for juiciness, frozen corn for sweetness, green onions for freshness, jalapenos for a kick, or black olives for a briny kick. These additions not only add flavor but also give your taco casserole with tortillas more texture and color.
• Layer and top it right: For the best results, alternate tortillas, filling, and cheese so every bite has that perfect balance. After baking, serve the casserole with fresh toppings like shredded lettuce, sour cream, salsa, or guacamole. These cool, creamy, and tangy toppings balance the richness of the cheesy taco bake and make it taste like a full taco night in one dish.
• Let the casserole rest before serving: After baking, let the taco casserole sit for 5–10 minutes before slicing. This quick rest allows the layers to set, making it easier to cut clean portions without everything sliding apart. It also helps the flavors meld together, so every bite has the perfect balance of beef, tortillas, cheese, and sauce.

How To Store Taco Casserole

• In the fridge: Store the taco casserole in an airtight container in the fridge for 3-4 days. To reheat, pop the casserole back in the oven at 350°F for about 10 minutes or until the cheese melts again and it's heated through. 
• In the freezer: Wrap individual slices of the casserole in plastic wrap or aluminum foil and transfer to a freezer-safe bag or container. Store it in the freezer for up to 3 months. When you’re ready to serve, thaw it overnight in the fridge and reheat at 350°F until hot and bubbly. You can also freeze the unbaked casserole (without toppings) and bake it straight from frozen, adding about 20 extra minutes to the bake time.

FAQS About This Taco Casserole Recipe

Can I make this taco bake casserole ahead of time?

Yes! You can assemble the taco casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to eat, bake it as directed, adding an extra 5–10 minutes if it’s going straight from the fridge. This make-ahead option makes it perfect for busy weeknights, potlucks, or meal prep since it reheats well.

What goes with taco casserole?

It's great served with some sour cream, salsa, and guac to top the casserole. You can also use this Moes queso or Taco Bell nacho cheese to drizzle on the casserole and serve it with some tortilla chips for dipping too.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas, but I've found that flour tortillas hold up better and also get nice and crisp when baked. If you decided to use corn tortillas, crisp them first in a skillet before assembling the taco bake. 

More Casserole Recipes

• Chicken taco casserole
• Mexican casserole
• Burrito casserole 
• Doritos chicken casserole
• Beef enchilada casserole
• Hashbrown casserole topped with Corn Flakes