Best Recipe Taco Casserole Recipes

MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. Add the undiluted tomato soup, corn, and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom. In a separate bowl, combine the defrosted hash browns, the red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.

ZUCCHINI TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Prepare quinoa according to package directions.
• In a large skillet, saute turkey and onion until turkey is cooked through and no longer pink.
• In a large bowl, toss together turkey, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
• Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
• Bake for 25 minutes or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
• Serve with your favorite taco toppings.
• We serve ours with avocado, cilantro, and sour cream.

WALKING TACO CASSEROLE RECIPE - (3.9/5)

Steps:

• Brown 1 1/2 lbs ground beef. Mix in taco seasoning and cook according to directions on package. Layer in a casserole dish in the following order: Fritos chips, meat mixture, shredded cheese. Repeat layers once again. Bake at 350°F for about 15 to 20 minutes or until cheese is bubbly. After removing from oven I added more cheese on the top.

ORE-IDA TACO CASSEROLE RECIPE - (4.3/5)

Steps:

• In large skillet, brown ground beef and onions over medium-high heat. Drain mixture and return to skillet. Stir in taco seasoning. Drain kidney beans, reserving 1/4 cup liquid. Stir reserved liquid, tomato sauce, and chilies into meat mixture. Spoon half of mixture into a lightly greased 13 x 9" baking dish; top with half of kidney beans and half of potatoes. Repeat layers with remaining meat mixture, beans, and potatoes. Bake at 350 degrees for 30 minutes, sprinkle with cheese, and bake 5 more minutes or until cheese is melted. Serve with salsa and sour cream.

BEEF TORTILLA TACO CASSEROLE RECIPE - (3.8/5)

Steps:

• How to Make Guacamole How to Make Salsa How to Make Meatloaf We're pretty much obsessed with make-ahead meals at Pillsbury, so we created this cheesy Mexican-inspired casserole specifically to be a freezer-friendly dinner. (We've even included instructions for baking it straight from the freezer as well as defrosting it first.) So whether you make it for dinner tonight or prep it now for a time-saving freezer meal later, you're guaranteed delicious results. package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix red bell pepper, cut into 1-inch strips cups shredded Colby-Monterey Jack cheese blend (8 oz) Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted. To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted. Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted. To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted. Sprinkle with chopped fresh cilantro before serving, and serve with sour cream. Use a 13x9-inch foil pan to make ahead and freeze. © 2016 ®/TM General Mills All Rights Reserved Wheaties

BEEF TACO NOODLE CASSEROLE RECIPE | YUMMLY RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish. Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired. - See more at: http://www.readyseteat.com/recipes-Beef-Taco-Noodle-Casserole-7447.html#sthash.pZNwJFat.dpuf

TACO CASSEROLE RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F. Lightly grease an 11×7-inch baking dish. In a medium skillet over medium/medium-high heat, brown the ground beef and onion together; drain, if needed. Stir in the garlic and cook for another minute. Stir in the dry taco seasoning, taco sauce, water, and undrained green chiles. Cook over medium heat until almost all the liquid has been cooked out. Layer half the broken shells on the bottom of the baking dish; cover with half of the meat mixture, then 1 cup of cheese on top. Repeat layers with the remaining ingredients (shells, meat, cheese). Top with sliced jalapenos or black olives, if desired. Bake for 20 to 25 minutes, or bubbly around the edges and cheese is melted. Serve hot with garnishes of choice. Refried beans are a great side dish with this.

CROCK POT MEXICAN TACO CASSEROLE RECIPE

Steps:

• First brown your ground turkey or ground beef.
• Add in chopped onions, taco seasoning, tomatoes, beans and corn.
• Stir to combine and set aside
• Spray the inside of your crock pot casserole dish with non-stick cooking spray.
• Spread the cooked rice in the bottom of the crock pot.
• Sprinkle with garlic salt.
• Spoon the meat mixture over the rice.
• Top with cheddar cheese
• Place the lid on top and cook on high for 2-3 hours.

BEEF TACO CASSEROLE RECIPE - (4.3/5)

Steps:

• Brown meat and drain. Return to skillet and add refried beans, salsa, and taco seasoning. Heat to boiling and make sure to occasionally stir! Coarsely crush your chips and place two cups on the bottom of a 2-qt. casserole dish. I just eyed this measurement :) Top evenly with the beef mixture and cover with onions, 1 cup of the tomatoes, and the shredded cheese. Bake uncovered on 350 for 20-30 minutes or until the cheese is all hot and bubbly! Now top with lettuce, remaining 1/2 cup of tomato, & half cup of chopped tortilla chips...OR,if you like a lotta crunch, add more!!!! I did and it was AMAZING!!!!

BEEF TACO CASSEROLE RECIPE - (4.7/5)

Steps:

• Preparation Heat oven to 350. Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Heat refried beans in a sauce pan over medium low heat, stirring frequently until beans are steaming, then add the grated white american cheese and mix until cheese disappears. Add meat and taco seasoning. Cook, breaking up meat with a potato masher, for about 5 minutes. Add bean mixture and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted and gooey. Scoop up with additional chips or serve with Spanish rice to make a meal.

CHICKEN TACO CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside. Add canola oil to skillet. Add onion and bell pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or corn chips.

TACO CORNBREAD CASSEROLE RECIPE - (3.9/5)

Steps:

• In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8x8-inch pan sprayed with cooking spray. Bake in a preheated 350°F oven for 20 minutes. Remove cornbread from oven and spread meat over cornbread. Combine sour cream, 3/4 cup cheese, and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce, and remaining 1/4 cup of cheese.

FRITO TACO CASSEROLE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6 to 8 minutes. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13 inch baking dish. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through. Remove from oven, top with remaining Fritos and serve hot.

EASY TACO CASSEROLE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13-inch casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20 to 30 minutes, or until bubbly. Let sit for 5 to 10 minutes before serving. Top with sour cream and salsa.

TATER TACO CASSEROLE RECIPE FROM OLD EL PASO - OLD EL PASO

Steps:

• Preheat oven to 375° and spray a 9x13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture - otherwise prepare as follows.
• In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.
• Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn't big enough you may need to stir it together in a bowl.
• Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.
• Pour the enchilada sauce on top of the casserole as evenly as you can.
• Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
• Top with olives, cilantro, sour cream, tomatoes when serving if desired.

POTATO TACO CASSEROLE RECIPE - (5/5)

Steps:

• Heat oven to 400°F. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Mix uncooked potatoes, sauce mix, boiling water and milk in ungreased 2-quart round casserole. Stir in beef and ½ cup of the cheese. Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.

POTLUCK TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.
• In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.
• Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.
• Yield: 8 servings.
• Originally published as Taco Quiche in Taste of Home
• June/July 1998, p39
• Nutritional Facts
• serving (1 each) equals 472 calories, 27 g fat (14 g saturated fat), 205 mg cholesterol, 1,360 mg sodium, 24 g carbohydrate, 1 g fiber, 32 g protein.
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TIJUANA TACO CASSEROLE RECIPE

Steps:

• Brown ground beef and drain.
• Add taco seasoning and cook according to package directions, adding proper amount of water.
• Put corn chips on bottom of 8x8" dish.
• Cook refried beans on stove until hot.
• Add 1 cup cheese and 1 cup salsa. Stir until combined.
• Pour beans over corn chips in dish.
• Add beef to top of beans.
• Sprinkle remaining cheese over top.
• Sprinkle green onions and black olives over cheese.
• Bake in a 375 degree oven until the cheese is sufficiently melted.
• Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

TACO CASSEROLE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Heat oil in a large skillet. Add the onion and garlic and saute until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted and gooey. Scoop up with additional chips if desired.

TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat.
• Stir in Seasoning Mix, beans, tomato sauce and corn. Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips.
• Bake 5 to 10 minutes or until cheese is melted. Serve with assorted toppings, if desired.