If I had to eat one type of food for the rest of my life it would be Mexican, hands down. I love the bold flavors, textures, and that you can basically turn the same 5(6,7,8) ingredients into countless different meals. Taco Bell really has this concept down. I don't think they've had to change their ingredient lists, like, ever. Well, except for that one time that they decided to sell Frito Burriots. That was weird.
Anyway...
This taco casserole is proof that you can create a completely different eating experience with the same basic ingredients just by by switching up the cooking style. In this case we're stuffing the taco shells and baking them all together in one pan. You're not going to end up with a completely crunchy taco that you're able to eat one-handed while driving to work (remember $0.29 Tuesdays? Those were the days!). But you ARE going to end up with a plate full of Mexican goodness that is half crispy, half saucy, and flavorful all-around.
Start by browning a pound of ground beef or turkey. Add in some cheese, canned diced tomatoes, taco seasoning, and salsa verde. If you want a little info on what kind of salsa verde to use read this post because not all are created equal. Meaning, that some are burn-your-face-off hot!
Give it a stir until it's nice and combined...
Stand 12-15 shells up in a 9x13" casserole dish. If they aren't all standing up straight they will be easier to move around once they are filled and have some weight to them. I might try the shells with the flat bottoms next time and see it that makes things a bit easier.
Top with some glorious cheesey cheese.
And bake for about 15-20 minutes or until the cheese it melted and the meat is hot. Remove from the oven and top with all of your favorite taco fixin's. I like to top the whole thing with shredded lettuce, tomato, and cilantro and then serve with sour cream, guacamole, and a squeeze of lime juice.
Other Mexican Inspired Recipes You Might Like
- Chile Colorado
- Oven Pork Carnitas
- Chipotle Guacamole
- Easy Mexican Rice Recipe
- One Pan Black Bean Burrito
- Pozole Verde
Baked Crunchy Taco Casserole
Ingredients
- 1 pound ground beef or turkey
- 1 14.5 oz can petite diced tomatoes, drained
- 1 packet taco seasoning
- 1 C cheese divided
- ¼ C salsa verde
- 15 crunchy taco shells
- Shredded lettuce tomatoes, cilantro, sour cream, guacamole, lime juice to top
Instructions
- Preheat oven to 400 degrees.
- Brown and drain meat.
- Stir tomatoes, seasoning, ½ C cheese, and salsa into meat.
- Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
- Sprinkle remaining ½ C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
- Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.
Fran says
Made the recipe as is, tacos came out soggy.
So we've adapted and just fill our tacos with the meat mixture. My family definitely likes it!!
NORMA says
SO EASY TO MAKE AND VERY TAST1 IT IS SO GOOOOO1.
DEFINITELY A KEEPER!.
Meri says
These were really good! I had All the ingredients for tacos and remembered this from Pinterest. Such a nice change from boring tacos! My husband loves black beans so I added them to the shells first. Might try shredded chicken/Monterey Jack next time!!
Mary Ann says
Making this tonight. DELISH!!! I have made several times before.
This is a must try.
Thanks for a great recipe.
Donna De Coster says
Made this for dinner tonight, made one change my husband likes to have refried beans at the bottom of taco shells and used the Stand and Stuff Taco Shells. One other note; Salsa Verde if you can get it where you live Herdez is good, not hot.
Heather says
I agree, the stand and stuff shells work great!
Stacey R. says
Love this, and I could do have beef half chicken for the picky pickersons in my family
Becky Nelson says
Thank you for posting this recipe. I made these for the Super Bowl and they were a hit! Made mine with ground turkey 🙂
Heather says
Yay! So glad they were a hit!
Jill says
I made this tonight and the flavors were wonderful. I did make one adjustment (hope you don't mind). I crumbled the taco shells instead of leaving them whole. It was much easier to eat.
Sylvia says
This sounds amazing--will definitely try this next time we want tacos. Thnx for the recipe.
Mary Ann Kilbane says
Very good. Made as is. Will make again. They do get a bit soggy but flavor is still
there. Quick and easy week night dinner.
Shirley Rogers says
I love your recipes...want to get the newsletter...Thanks
Bella says
Made this for a big family, lake gathering. Delicious & easy. Thanks.