Best Grams Taco Casserole Recipes

TACO CASSEROLE

Taco Casserole image

This Taco Casserole Recipe is loaded with all of your Mexican favorites and topped with Doritos, Fritos, or Tortilla Chips! It's easy to assemble days ahead of time and bake later for an easy dinner!

Provided by Stephanie

Time 40m

Number Of Ingredients 11

Ingredients

1 lb. ground beef (I use 80% lean)
1 small yellow onion (diced)
1 oz. taco seasoning (equivalent to 2 Tablespoons)
16 oz. refried beans
¾ cup sour cream (*see notes)
2 cups shredded cheddar cheese
¼ cup black olives (sliced)
¾ cup crunchy toppings such as tortilla chips (Doritos, and/or Fritos)
Green onions ((optional))
1/3 cup lettuce (shredded)
1/3 cup tomatoes (diced)

Steps:

Let the sour cream come to room temperature while you prepare the meat. This will prevent it from curdling when baked as it won't be going from cold to hot right away.
Preheat oven to 350 degrees.
Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
Drain excess grease.
Add ¾ cup water and taco seasoning.
Bring to a boil.
Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
Spread the refried beans in an even layer within a casserole dish. (Mine was 9 x 13" but varying sizes are fine.)
Spread the sour cream over the refried beans.
Top with cooked ground beef mixture, then with cheese.
If you're preparing this head of time, let it cool and cover and refrigerate until ready to bake.

Nutrition Facts : Calories 547 kcal, Carbohydrate 24 g, Protein 28 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 108 mg, Sodium 1273 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

GRAM'S TACO CASSEROLE

Gram's Taco Casserole image

My mother used to make this casserole back in the 1970's when Mexican food was just staring to become popular. This is my version of her tasty recipe.

Provided by Susan Bickta @souxie

Categories Beef

Number Of Ingredients 16

Ingredients

1 1/4 pound(s) ground chuck
1 small onion, chopped
1 small green pepper, chopped
1 - envelope taco seasoning
1/2 cup(s) beef broth
1 jar(s) chunky salsa (24 ounces)
1 jar(s) taco sauce (8 ounces)
1 can(s) whole kernel corn, drained (14.5 ounces)
2 cup(s) crushed fritos corn chips
2 cup(s) shredded mexican blend cheese
OPTIONAL GARNISHES
1 - head iceberg lettuce, torn into bite size pieces
1 medium red onion, diced
2 large roma tomatoes, diced
2/3 cup(s) sour cream
- ranch dressing, to taste

Steps:

Heat oven to 350 degrees F. Spray a 3 or 4 quart glass casserole with non-stick cooking spray. Set aside.
Place a 12-inch non stick skillet over medium high heat. Add the ground chuck and cook for 10-12 minutes or until no longer pink. Drain.
Add the onion and green pepper and cook another 5 minutes, stirring often.
Add the taco seasoning, beef broth, salsa, taco sauce and corn. Mix well and cook an additional 5-6 minutes or until heated thru.
Place 1/2 of the crushed corn chips in the bottom of the prepared casserole. Top with 1/2 of the hamburger mixture and 1/2 of the cheese. Repeat, ending with the cheese layer.
Place in oven and bake for 35-40 minutes or until hot and bubbly and edges are just starting to brown.
Serve individual portions on a bed of lettuce, topped with chopped red onion and tomato with sour cream on the side, if desired. I've also drizzled Ranch dressing over my portion as well.....
NOTE: When my mother first made this casserole, I was so sure it would turn out to be super salty because of the corn chips. I assure you that is not the case. On the contrary, the corn chips give the casserole a wonderful toasty corn taste.