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Baked Crunchy Taco Casserole

Baked Crunchy Taco Casserole


  • 1 pound ground beef or turkey
  • 1 14.5 oz can petite diced tomatoes, drained
  • 1 packet taco seasoning
  • 1 C cheese divided
  • 1/4 C salsa verde
  • 15 crunchy taco shells
  • Shredded lettuce tomatoes, cilantro, sour cream, guacamole, lime juice to top


  • 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.