Taco Fiesta Casserole with Crispy Tortilla Topping

Recipe Introduction

Quick Hook

Fancy a cheeky, cheesy dinner that's easier than finding a decent parking spot on a Saturday? This taco casserole with tortilla chips is your answer.

It's a hug in a dish, packed with all the taco flavors you love. Honestly, it's proper lush!

Brief Overview

The Mexican casserole recipe has roots that twist and turn through various cultures. This version is a speedy weeknight wonder, ready in under an hour.

It easily feeds six, making it perfect for a family dinner or a casual get-together with mates.

Main Benefits

This easy taco casserole is a guaranteed crowd pleaser. It's brimming with protein from the ground beef taco casserole filling. The tortilla chip taco casserole crunch is what makes it truly special.

It's also a great way to sneak in some extra veggies.

Why This Taco Fiesta Casserole Rocks

Right then, let's talk about why this recipe is a total winner. This cheesy taco casserole is simple enough for even a complete beginner to tackle.

The layers of flavour are like a party in your mouth. Plus, the kids will actually eat their dinner without a fuss bonus points!

Now, I know what you're thinking: "Another casserole recipe?" But trust me, this taco bake with chips is different. The crispy tortilla chips add an amazing texture.

This casserole is a real game changer. Oh my gosh, it's so good!.

Let's Get Started

Alright, so what makes this a Southwest Casserole? It's all about the spices and that hearty mix of beef, beans, and corn.

It's like a sunny holiday in a dish. This particular taco casserole recipe is one I keep coming back to!.

Let's Talk Grub: Ingredients & Gear for the Best Ever Taco Casserole with Tortilla Chips

Alright, mate! Before we dive into making this cracking taco casserole recipe , let's get our ducks in a row.

Grab your apron. We're about to make some magic. Honestly, this tortilla chip taco casserole is so simple, it’s almost criminal.

Main Ingredients for a Cracking Taco Casserole

Here's what you'll need. No need to panic, it's all pretty straightforward:

• Ground Beef: 1 pound (450g). Go for lean. Nobody wants a greasy casserole!
• Onion: 1 medium , chopped (about 1 cup / 150g). Brown or white works fine.
• Taco Seasoning: 1 packet (1 ounce / 28g). Old El Paso, or whatever tickles your fancy.
• Water: 1 cup (240ml). Just tap water.
• Black Beans: 1 (15-ounce / 425g) can , rinsed and drained. Trust me on the rinsing part.
• Corn: 1 (15-ounce / 425g) can , drained. Tinned sweetcorn does the trick.
• Cheddar Cheese: 2 cups (225g), shredded. Mature cheddar gives it a good kick.
• Monterey Jack Cheese: 1 cup (113g), shredded. For extra meltiness.
• Tortilla Chips: 8 ounces (225g) bag, lightly crushed. Plain or lightly salted are best for this easy taco casserole

The quality of your beef matters. Look for bright red color and minimal fat. That's how you know you're onto a winner for this ground beef taco casserole .

Seasoning Notes: Giving it Some Oomph

Taco seasoning is your best friend here. It’s pre-mixed, easy to use, and gets the job done. But, if you're feeling adventurous, here's a cheeky blend:

• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Smoked paprika
• Optional: a pinch of cayenne pepper for some heat.

If you don't have taco seasoning, just wing it with equal parts chili powder and cumin. You can adjust to your liking.

A dash of Worcestershire sauce can also boost the flavor profile.

Essential Gear: Keep It Simple

You don't need fancy equipment for a cheesy taco casserole , thankfully:

• 9x13 inch (23x33 cm) baking dish. Pyrex is your mate here.
• Large skillet. For browning the beef.
• Mixing bowls. To keep things tidy.
• Measuring cups and spoons. Accurate is better.
• Potato masher (optional). Great for breaking up the ground beef

No potato masher? Use a wooden spoon to crumble the beef. Honestly, this whole Mexican casserole recipe is so flexible, you can’t really mess it up.

I remember the first time I tried making a taco bake with chips . I forgot the taco seasoning. Disaster! It tasted like… well, bland beef and beans.

Lesson learned. Don't skip the seasoning! This recipe for weeknight dinner casserole is as simple as can be. Enjoy the result of your family friendly casserole .

You'll thank me later for the southwest casserole recipe, trust me on this one!.

Alright, let's get cracking! This taco casserole with tortilla chips will be a proper crowd pleaser think of it as the "Full Monty" of comfort food, a cheeky wink to a family favorite that's easy as pie.

I'll make sure this outline is clear enough for even a novice cook to manage without accidentally setting off the smoke alarm.

Honestly, my first attempt at a taco bake with chips ended with a slightly singed ceiling. Don't be like me!

Unleashing the Deliciousness: Cooking Our Taco Casserole Recipe

This easy taco casserole is about to become your new weeknight hero. We are using a 9x13 inch (23x33 cm) baking dish and baking it on 350° F ( 175° C) so there’s minimal cleanup afterwards.

It's the kind of family friendly casserole that everyone will gobble down, and you'll secretly love how little effort it takes.

You know? Let’s get into it. I personally think that is very good for a weeknight dinner casserole or event an easy taco casserole .

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place is key. Chop your onion (about 1 cup / 150g), measure out your cheeses (2 cups (225g) cheddar, 1 cup (113g) Monterey Jack), and lightly crush those tortilla chips.

Getting everything ready saves you time and stress later. For safety, remember to always wash your hands before cooking and handle raw meat with care.

We don't want any dodgy tummies, do we?. The preparation of our tortilla chip taco casserole is simple.

Building Your Masterpiece: step-by-step

1. Preheat the Oven: Bang on 350° F ( 175° C) .
2. Brown the Beef: In a large skillet, brown 1 pound (450g) of ground beef. Drain the grease, nobody likes a swimming ground beef taco casserole .
3. Sauté Onion: Chuck in the chopped onion and cook for about 5 minutes, until softened.
4. Add Seasoning: Stir in the 1 ounce (28g) taco seasoning mix and 1 cup (240ml) water. Simmer for 5 minutes to thicken.
5. Beans and Corn: Add the 15-ounce (425g) can black beans and 15-ounce (425g) can corn. Mix it all up.
6. Layer Up: Spread the beef mixture in the baking dish.
7. Cheesy Goodness: Sprinkle with cheddar and Monterey Jack. It will make our cheesy taco casserole amazing.
8. Chip Time: Top with crushed tortilla chips.
9. Bake: Bake for 20- 25 minutes , until bubbly and golden.

Pro Tips for a Cracking Mexican Casserole Recipe

Don't overcrowd the beef mixture. Make sure it's in a single layer so it bakes evenly. A common mistake is soggy chips so put them on the cheese to stop it.

To make-ahead, assemble the casserole without the chips and bake when you are ready. Trust me this southwest casserole will be a winner.

Right then, let's chat more about this cracking taco casserole with tortilla chips , shall we? It’s not just a meal; it’s a proper experience.

Think of it as your passport to flavour town, without the jet lag.

Recipe Notes

Let's dive into some extra bits and bobs that'll make your taco casserole recipe a stonker. Honestly, these are the little things that take it from "Alright" to "Oh my gosh, this is amazing!".

Serving Suggestions: Plating and Presentation

Fancy pants, eh? Not really! Just think colourful. A dollop of sour cream, a sprinkle of fresh coriander. Boom! Sorted.

Maybe a wedge of lime if you're feeling particularly adventurous. The way you plate it has a massive impact. Think sunshine on a plate! Don't forget, first impressions count even with a cheesy taco casserole .

How about a side of Mexican rice? Or a crisp salad? These little touches elevate your easy taco casserole from a simple weeknight dinner casserole to something truly special.

A side of Mexican rice would be cracking, wouldn't it?

Storage Tips: Keepin' it Fresh

Leftovers? If there are any, that is! Pop it in the fridge within 2 hours. It will last 3-4 days .

Slap it in an airtight container. Reheating is easy peasy. Nuke it in the microwave, or back in the oven until hot.

I wouldn’t recommend freezing this one, as the tortilla chip taco casserole topping can get a bit soggy. But hey, knock yourself out if you're feeling brave!

Variations: Get Creative!

• Veggie Vibes: Swap the ground beef taco casserole for lentils or Quorn. Still gets that meaty texture, but it's plant based. Lush!
• Spice it up: Add some chopped jalapeños. Go wild with a dash of hot sauce. Make sure that your taco bake with chips has an unexpected kick.

For a lower carb version of the Mexican casserole recipe , try using cauliflower rice in place of the corn and swap the regular tortilla chip taco casserole for low-carb tortilla chips.

Nutrition Basics: Knowledge is Power!

Alright, brace yourselves. One serving clocks in at roughly 450 calories. 25g of protein, 25g of fat, and 35g of carbs.

There's also a decent chunk of fibre thanks to the beans and corn. It's not a salad, but it's proper comfort food, innit? But honestly, who counts calories when they're enjoying a family friendly casserole ?

This southwest casserole is a good source of protein and fibre, thanks to the ground beef and beans. These nutrients will keep you feeling full and satisfied.

So there you have it, everything you need to make this taco casserole with tortilla chips a resounding success! Don't be afraid to experiment and make it your own.

You'll have a tortilla chip taco casserole that you can be proud of! Happy cooking, my loves!

Frequently Asked Questions

Can I make this taco casserole with tortilla chips ahead of time? I'm always scrambling like a headless chicken during the week!

Absolutely! You can assemble the taco casserole up to the point of adding the tortilla chips and baking. Cover it tightly with foil and refrigerate for up to 24 hours. When you're ready to bake, add the chips just before popping it in the oven, as if you add them earlier, they may become stale and soggy!

My family isn't a fan of black beans. What else can I use in this taco casserole?

No worries, swapping ingredients is easier than getting a taxi on New Year's Eve! Pinto beans are a great substitute for black beans, offering a similar texture and mild flavor. You could also use kidney beans, or even just increase the amount of corn if you prefer a sweeter taste.

It's all about making it your own "cuppa tea," as they say!

How do I prevent the tortilla chips from getting soggy in the taco casserole with tortilla chips? Nobody wants a soggy bottom!

Ah, the soggy chip dilemma! To avoid this culinary catastrophe, add the crushed tortilla chips to the casserole right before baking. This ensures they stay nice and crispy in the oven. Also, don't over crush them; slightly larger pieces hold up better.

A good rule of thumb, use thicker chips as well if you happen to have that in your cupboard.

Is there a vegetarian version of this taco casserole? My friend's a veggie and I want to make it for a potluck.

You bet! Simply swap the ground beef with a plant based ground meat substitute. You can find these in most supermarkets these days. Also, ensure your taco seasoning is vegetarian friendly, as some contain animal derived ingredients. And, of course, you'll be getting a "good on ya" from your veggie friend!

How long does leftover taco casserole with tortilla chips last in the fridge, and what's the best way to reheat it?

Leftover taco casserole will happily keep in the fridge for 3-4 days. Store it in an airtight container. To reheat, you can use the oven (at 350°F/175°C until warmed through) or microwave (in short bursts, stirring occasionally), but be warned, the chips may lose some of their crispness.

To help with this, add some fresh chips on top while you reheat!

Can I freeze the taco casserole? Planning ahead like a proper scout!

You can indeed freeze this! Assemble the casserole without the tortilla chips. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw overnight in the fridge, then top with crushed tortilla chips and bake as directed. Freezing is a fantastic way to get ahead and is a big win!