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Recipes

Taco Casserole

  • Writer: Anthology of Crumbs
    Anthology of Crumbs
  • Sep 23
  • 1 min read
This One-Pot Taco Casserole packs all the flavors of classic tacos into a hearty, cheesy, and comforting dish. Seasoned beef, beans, and salsa simmer together in one pot, topped with melty cheese and finished with fresh toppings like lettuce, tomato, avocado, and sour cream. Easy to customize and perfect for busy weeknights or casual gatherings.
This One-Pot Taco Casserole packs all the flavors of classic tacos into a hearty, cheesy, and comforting dish. Seasoned beef, beans, and salsa simmer together in one pot, topped with melty cheese and finished with fresh toppings like lettuce, tomato, avocado, and sour cream. Easy to customize and perfect for busy weeknights or casual gatherings.

Notes
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1

Preheat the oven and heat to 350℉.

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2

If using a dutch oven or oven proof skillet, skip this step. Otherwise, spray a 9x13-inch baking dish with oil; set aside.

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3

Heat 1 tablespoon of the oil in a large, high sided dutch oven or oven proof skillet over medium heat. Add the onion, pepper, and garlic and cook, stirring occasionally until softened, about 5 minutes.

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4

Add the beef and cook, breaking up the meat, until browned and cooked through, 6 to 8 minutes.

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5

Stir in the beans and corn, if using. Add the tomato paste, chili powder, cumin, oregano, salt, and pepper, and stir to combine. Cook for 2-5 minutes.

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6

Remove the pan from the heat and stir in the salsa and ¾ cup of the cheese. If using a separate dish, transfer the mixture to the prepared baking dish and spread into an even layer. Regardless, sprinkle with the remaining 1 ¼ cup cheese.

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7

Place in oven on middle rack and bake until the cheese is melted and casserole is heated through, about 20 minutes. Let sit for 5 minutes before serving. Top with lettuce and tomato, and serve with guacamole, avocado, jalapeños, Greek yogurt or sour cream.

Instructions

2 Tbsp olive oil

1 pound extra lean ground beef

1 medium yellow onion (diced)

1 red bell pepper (diced)

1 clove garlic (minced)

1 can pinto beans (398 ml/14 oz drained and rinsed)

1 cup corn (optional)

3 Tbsp tomato paste

1 tsp chili powder

2 tsp ground cumin

1 ½ tsp dried oregano

½ tsp salt

½ tsp freshly ground black pepper

3 cups (750 ml) tomato salsa (mild medium or hot)

2 cups (200 g) shredded cheddar or Mexican blend (divided)

1 cup romaine lettuce (chopped)

1 tomato (diced)

green onion (diced for serving optional)

jalapeños (sliced or pickled optional)

avocado (diced or guacamole for serving)

Greek yogurt or sour cream (for serving)

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Taco Casserole
Anthology of Crumbs
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average rating is 5 out of 5

One-pot taco casserole with beef, beans, salsa, and cheese—easy, hearty, and customizable with all your favorite taco toppings.

Servings :

6

Calories:

Prep Time

15 min

Cooking Time

20 min

Rest Time

0

Total Time

35 min

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about me

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I’ll preface this by saying I’m not a chef — just someone who loves to cook and needed a place to gather and share the recipes that have shaped my kitchen.

 

From the classics that are always on rotation to the discoveries I’ve stumbled upon along the way, you’ll find them here. Each recipe is shared in its original form, with Anthology’s Notes added at the end to reflect the tweaks and touches that suit our table.

 

Over the years I’ve tried to make many recipes my own, so you’ll also see those variations woven in.

 

Basically: cook, taste, adjust, and repeat.

— A

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