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!
Related Recipe: Don’t miss our Chicken Taco Casserole, and our Ground Beef Firecracker Casserole they are family favorites!
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)
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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
Related recipe: love easy ground beef recipes? Try our Salisbury Steak!
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What to serve with Beef and Bean Taco Casserole:
- Mexican Street Corn Salad
- Spanish Brown Rice
- Mexican Ranch Dip
- Mexicorn
- Easy Black Beans
Serves: 12
Ground Beef and Bean Taco Casserole Recipe
All the flavors of Ground Beef and Bean Tacos in an easy-to-make casserole – kids love it!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
PrintPin
Ingredients
- 1 pound lean ground beef
- 16 ounces refried beans 1 can, or homemade refried beans
- 16 ounces salsa 1 jar
- 1 ounce Old El Paso Taco Seasoning Mix 1 package
- 2½ cups coarsely broken corn tortilla chips divided
- 1 medium green bell pepper diced
- 4 green onions sliced
- 3 tomatoes diced and divided
- 1 cup shredded cheddar cheese or favorite cheese
- ¼ cup sliced black olives
Instructions
Heat oven to 350 degrees.
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.
Reduce heat to medium. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips.
Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup diced tomato, the cheese, and olives.
Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted.
Top baked casserole with remaining 1/2 cup diced tomato, sliced olives, and remaining 1/2 cup tortilla chips.
Notes
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
Nutrition
Calories: 260 kcal · Carbohydrates: 26 g · Protein: 15 g · Fat: 11 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 33 mg · Sodium: 905 mg · Potassium: 402 mg · Fiber: 5 g · Sugar: 4 g · Vitamin A: 873 IU · Vitamin C: 15 mg · Calcium: 145 mg · Iron: 2 mg
Equipment
Large Skillet
2 Quart Baking Dish
Recipe Details
Course: Main Course
Cuisine: American
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Evelyn says:
I also love Tacos and I this idea of a great easy Taco Casserole. I am pinning this to try on my Grandbabies:)
PS I joined you Ebook Affiliate and have your E-book buttons over at my place:)Evelyn
http://myturn-evelyn.blogspot.com/ -
Shiloh Barkley says:
Sounds delicious! I'll have to make that!
shilohstaste.com
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Nelle Creations says:
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Meghan says:
For the love of God woman! My mouth is now watering!!!
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Hayley @ The Domestic Rebel says:
This reminds me of 7-layer dip (which I'm obsessed with). Yum!
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Denise says:
I made this for dinner last night and it as a HIT! Soooo yummy, thanks for sharing!
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Heidi F. says:
We really enjoy this meal but serve the chips on the side. They tend to get soggy pretty fast and no one will eat the left-overs if it has soggy chips in it.
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mchupp says:
Made this last night and it was super yummy. Added some sauteed mushrooms in the beef mix and then some sour cream when it was on our plates. Yum!
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Cynthia says:
I made this for dinner tonight. YUM! The only thing I changed was to add fresh garlic then saute garlic, bell pepper and onion with the meat. Did fresh guacamole as a topping. Great recipe!
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Brenda says:
I made it tonight and made half with the chips in and the other half without (serve on the side) that way our leftovers won't have soggy chips! Can't wait to try it!
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Ladybird Ln says:
We made this for dinner last night, and it was a hit! Sure to be one of our regulars! The only thing we did differently is added sour cream and salsa to the top!
Carlee
www.ladybirdln.com -
Rachel Eldredge says:
I have made this dish a few times, and we LOVE it! Thanks for sharing. I also posted a link to it on my blog so family and friends can enjoy as well.
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The Venus Family says:
I have always wanted to make this. Your look delicious and am sure it taste delicious too. Will post feedback once am done preparing mine.Felicityhttp://www.languageofdesires.com
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Susie Christopherson says:
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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Cyd says:
Genius! Thanks for sharing!!
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Pam Woodberry says:
My picky 3 year old ate it!!!! We made a game of scooping with a spoon onto a chip...It worked I got some meat into her!
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Cheryll says:
Do you have the nitro Ian facts/ calorie count for this recipe?
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Cheryll says:
* nutrition facts :)
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Leslie says:
So yummy! The meat/ refried beans and all are DELICIOUS! Another sixsistersstuff hit!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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