Mexican Beef and Bean Taco Casserole

This beef and bean taco casserole is a fun twist on taco night and is a great way to feed a crowd or hungry family! Freezer-friendly, this recipe is also perfect for meal-prepping or taking to a friend in need!

If you’re looking for an amazing way to jazz up a regular taco night, this beef taco casserole is the recipe for you! A mixture of seasoned ground beef and black beans is mixed with salsa and cheese, then baked until hot and bubbly. Play around with toppings like shredded lettuce, chopped tomatoes, sliced black olives, jalapeño slices, and more! My favorite topping is some crunchy Fritos corn chips… it gives this taco casserole a “walking taco” feel, which my kids just love!

It seems like every region here in the U.S. has a type of food that it’s known for. Here in the Midwest, I think if there’s one thing we’re known for, it’s the casserole. Of course, other places in the country serve up casseroles too, but Midwesterners will turn anything and everything into a casserole!

Why You’ll Love This Recipe

This casserole is not only delicious but also incredibly versatile. It’s a crowd-pleaser, perfect for gatherings, and can easily be made ahead of time. Plus, it’s freezer-friendly, making it ideal for busy weeknights or when you need to bring a meal to someone.

Kitchen Equipment You’ll Need

• Large deep skillet
• 9×13 or 3-quart baking dish
• Wooden spoon or potato masher
• Oven

Ingredients

• 2 Tbsp olive oil
• 2 lbs. ground beef (I usually use 80/20)
• 2 medium yellow onions, peeled and diced
• 2 jalapeno peppers, seeded and finely diced
• 5 cloves garlic, minced
• 2 pkg taco seasoning
• 1 – 2 (15 oz each) cans black beans, drained and rinsed
• 2 (4 oz each) cans diced green chiles, drained
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 5 Tbsp tomato paste
• 2 (16 oz each) jars picante sauce or salsa
• 3 cups Mexican blend shredded cheese, divided

Step-by-Step Instructions

1. Preheat oven to 350°F. Spray a 9×13 or 3-quart baking dish with nonstick spray and set aside.
2. Heat a large, deep skillet over medium-high heat and add olive oil. Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes.
3. Add onion and jalapeno to the beef. Cook, stirring often, until softened and fragrant, about 4 minutes. Add garlic and cook for about 1 minute. Beef should be fully cooked and brown at this point.
4. Drain any fat and return the skillet to heat. Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste, and picante sauce. Cook for 1-2 minutes.
5. Set skillet aside and add 1 1/2 cups of shredded cheese.
6. Transfer beef mixture to the prepared baking dish and top with the remaining 1 1/2 cups of cheese.
7. Bake for approximately 25 minutes, until hot and bubbly and cheese is melted. Top with desired toppings and serve!

Tips for Success

• For a spicier kick, leave the seeds in the jalapenos or use hot salsa.
• If you’re making this ahead, assemble the casserole and refrigerate until ready to bake.

Additional Tips or Variations

• Add a layer of corn tortillas at the bottom for a tamale pie feel.
• Try adding corn or bell peppers for extra flavor and texture.

Nutritional Highlights (Per Serving)

Calories: 450, Protein: 30g, Carbs: 25g, Fat: 25g

Frequently Asked Questions (FAQ)

Can I use another type of bean? Yes, pinto beans or kidney beans would work well.

How long will this keep in the freezer? It can be frozen for up to 3 months. Just be sure to cover tightly.

Conclusion

Give this Mexican Beef and Bean Taco Casserole a try and bring a little fiesta to your dinner table! Don’t forget to share your experiences and any creative variations you come up with. Enjoy!