Layered Beef Taco Casserole with Crushed Tortilla Chips

Prep: 15 minCook: 1 hr6 servingsmediumMexican
Layered Beef Taco Casserole with Crushed Tortilla Chips

This hearty layered casserole combines seasoned ground beef with salsa and beans over a foundation of crushed tortilla chips, topped with sour cream, fresh vegetables, and melted cheddar cheese. The beef mixture simmers until the salsa reduces and flavors concentrate, creating a rich base that pairs perfectly with the crunchy chip layer. Fresh tomatoes, green onions, and black olives add color and texture contrast to the creamy, cheesy top layer. Perfect for busy weeknight dinners or casual gatherings, this crowd-pleasing dish delivers all the flavors of tacos in an easy-to-serve casserole format that feeds a family.

Nut-Free

Ingredients

6 servings
  • 1 pound lean ground beef
    ground turkey1:1

    Leaner option with similar texture

    Full guide →
  • 2 cups salsa
  • 1 16 ounce can chili beans, drained
    black beans1:1

    Different bean variety, drain and rinse

  • 3 cups tortilla chips, crushed
  • 2 cups sour cream
    Greek yogurt1:1

    Tangier flavor, higher protein

    Full guide →
  • 1 2 ounce can sliced black olives, drained
  • ½ cup green onion, chopped
  • ½ cup fresh tomato, chopped
  • 2 cups Cheddar cheese, shredded
    Mexican cheese blend1:1

    More authentic taco flavor profile

    Full guide →

Instructions

  1. 1

    Gather all ingredients

  2. 2

    Preheat oven to 350 degrees F and spray a 9x13 baking dish with cooking spray

  3. 3

    Heat large skillet over medium-high heat and cook ground beef until browned and crumbly

  4. 4

    Stir in salsa, reduce heat, and simmer until liquid is absorbed

  5. 5

    Stir in beans and cook until heated through

  6. 6

    Spread crushed tortilla chips over bottom of baking dish and spoon beef mixture on top

  7. 7

    Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top

  8. 8

    Cover with cheddar cheese

  9. 9

    Bake in preheated oven until hot and bubbly

  10. 10

    Serve and enjoy

Tips

Tip 1

Let the salsa reduce completely to prevent a watery casserole

Tip 2

Crush tortilla chips to uniform size for even layering and better structural support

Tip 3

Allow casserole to rest 5 minutes after baking for easier serving and cleaner cuts

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered container

Make Ahead

Assemble casserole up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time

Serve With

Serve hot directly from baking dish with additional toppings like avocado or cilantro

See pairing guide →

Common Mistakes

Watch

Drain beans thoroughly to avoid excess liquid

Watch

Don't skip simmering step or casserole will be watery

Watch

Let beef cool slightly before layering to prevent sour cream from melting

Substitutions

Cheddar cheese→
Mexican cheese blend1:1

More authentic taco flavor profile

Full guide →
ground beef→
ground turkey1:1

Leaner option with similar texture

Full guide →
sour cream→
Greek yogurt1:1

Tangier flavor, higher protein

Full guide →
chili beans→
black beans1:1

Different bean variety, drain and rinse

Full guide →
Find more substitutions →

FAQ

Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours ahead, cover and refrigerate. Add 10 extra minutes to the baking time if cooking from cold.

Can I freeze this casserole?

Freeze assembled unbaked casserole up to 3 months. Thaw overnight in refrigerator before baking and add 15 minutes to cooking time.

What if I don't have chili beans?

Substitute with black beans, pinto beans, or kidney beans. Drain and rinse any canned beans before using for best results.