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Mexican Beef and Bean Taco Casserole


  • 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


  • Preheat oven to 350 F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside.
  • 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.
  • Add onion and jalapeno to beef. Cook, stirring often, until softened and fragrant, about 4 minutes. Add garlic and cook about 1 minute. Beef should be fully cooked and brown at this point.
  • Drain any fat and return to skillet. Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste and picante sauce. Cook 1-2 minutes.
  • Set skillet aside and add 1 1/2 cups of shredded cheese.
  • Transfer beef mixture to prepared baking dish and top with remaining 1 1/2 cups of cheese.
  • Bake approximately 25 minutes, until hot and bubbly and cheese is melted.  Top with desired toppings and serve!