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    Home / Recipes / Beef

    Baked Crunchy Taco Casserole

    By Heather ยท Published: Nov 26, 2012 ยท Updated: Mar 22, 2021 ยท This post may contain affiliate links ยท See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    Baked Crunchy Taco Casserole

    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.ย 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!

    Baked Crunchy Taco Casserole

    Give it a stir until it's nice and combined...

    Baked Crunchy Taco Casserole

    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.

    Baked Crunchy Taco Casserole

    Top with some glorious cheesey cheese.

    Baked Crunchy Taco Casserole

    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.

    Baked Crunchy Taco Casserole

    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

    Baked Crunchy Taco Casserole

    The easiest (and tastiest!) way to make tacos for a crowd! Assemble, load into a casserole dish, bake, and top with your favorite fixings!
    By Heather Cheney
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 15 tacos

    Ingredients

    • 1 pound ground beef or turkey
    • 1 14.5 oz can petite diced tomatoes, drained
    • 1 packet taco seasoning
    • 1 C cheese divided
    • ยผ 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, ยฝ 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 ยฝ 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.

    Nutrition Facts

    Serving: 1 taco | Calories: 166 kcal | Carbohydrates: 8 g | Protein: 8 g | Fat: 11 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 129 mg | Potassium: 125 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 107 IU | Vitamin C: 1 mg | Calcium: 71 mg | Iron: 1 mg

    Nutrition and Food Safety Disclosure

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    Reader Interactions

    Comments

    1. Fran says

      August 29, 2023 at 4:55 pm

      4 stars
      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!!

      Reply
    2. NORMA says

      March 18, 2017 at 8:07 am

      SO EASY TO MAKE AND VERY TAST1 IT IS SO GOOOOO1.
      DEFINITELY A KEEPER!.

      Reply
    3. Meri says

      November 01, 2014 at 2:37 pm

      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!!

      Reply
    4. Rebecca - FoodFlav says

      October 20, 2014 at 7:33 am

      Fantastic combo, looking forward to trying it ๐Ÿ™‚

      Reply
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