Recipe: Taco Casserole

This was a really simple casserole that tasted a lot better than it looked (it looks like a mess!). It comes together really quickly so it’s perfect for a weeknight meal and can be paired with a salad or soup for a full meal. It can serve up to 6 and is really hearty and filling. Feel free to add more veggies inside it though you may need to cook them down on the stove a little longer to combat the increase of water in the dish.

Taco Casserole
Serves 6
  1. 2 tablespoons olive oil
  2. 1 onion, chopped finely
  3. 1/2 cup frozen corn
  4. 2 cloves garlic, minced
  5. 2 cans, black beans, drained
  6. 2 cans diced tomatoes with green chiles
  7. 1/2 cup fresh cilantro leaves
  8. 10 corn tortillas
  9. 6 ounces shredded cheese
  10. Extras for topping: sour cream, sliced green onions, avocado, jalapenos
  1. Preheat the oven to 375 degrees. In a medium pot, heat a small amount of olive oil add to it the onions, corn, and garlic. Heat until onions turn clear, about 5 minutes.
  2. Add the beans and 1/2 cup water. Bring to a simmer, about 5 minutes. Slightly mash some of the beans. Take off the heat and mix in the cilantro.
  3. Lay 4 tortillas in the bottom of an 8-inch square baking dish, overlapping a bit and slightly going up the sides of the dish. Spread 1/3 of the tomatoes on top. Spoon 1/2 of the black beans and veggies in, evenly distributing them. Sprinkle with 1/3 of the cheese. Top with 3 tortillas and repeat the layering process. Finish it with the remaining 3 tortillas, last 1/3 of the tomato sauce, and last 1/3 of cheese.
  4. Cover the dish with aluminum foil and bake for 20-25 minutes.
  5. Add your fixings to the top if desired and serve while still warm!
Adapted from Now You're Cookin'
Adapted from Now You're Cookin'
Mab Made Food

2 Comments Add yours

Leave a Reply